Honey, oat, spelt SD loaf.
Can't wait to see the crumb!
Are these 100% oats and spelt, or did you toss some bread flour in there, too? I've been a bit concerned about trying high percentage spelt since I can see being flummoxed by how extensible it is and how quickly it ferments.
Nice job, and thanks for tempting...
Ice, if you search the TFL archive with "100% Spelt", you can find very successful bakes by Michael Wilson (of Italian baking fame), dabrownman (of recent resurrection) and txfarmer, TFL's all-time champion in the Crumb Structure category.
It is 32% Spelt with bread flour. The crumb is very moist and tender and has a great flavor.
I am planning a Honey Spelt Oat Porridge loaf with cranberries and pumpkin seeds for this weekend. Hopefully, mine turns out as nice as yours!
I'm sure it will turn out great.