Introduction

This Honey Oat Sourdough Bread combines the tangy depth of sourdough with the natural sweetness of honey and the hearty texture of rolled oats. It’s a rewarding bake that yields a crusty, flavorful loaf perfect for breakfast or sandwiches.

A close-up view of a sliced loaf of oat-topped bread resting on a wooden board, showing four layers: the top layer with a dark brown crust covered with oats, the second and third layers consisting of thick, soft, light beige bread slices with a spongy texture and small air holes, and a fourth slice at the bottom, slightly overlapping the others, with a crusty edge also sprinkled with oats. In the background, slightly blurred, there is a white bowl filled with pale yellow butter on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams sourdough starter (1/2 cup)
100 grams honey (scant 1/3 cup)
330 grams water (1 1/4 cups + 2 tablespoons)
90 grams rolled oats, plus more for rolling (1 cup)
500 grams bread flour (3 1/2 cups)
12 grams salt (2 teaspoons)

Instructions

Step 1: In a large mixing bowl, combine the active sourdough starter, honey, and room temperature filtered water. Mix with a dough whisk or your hand until the mixture looks like a golden, milky liquid.
Step 2: Add the bread flour, rolled oats, and salt to the wet ingredients. Mix until all the flour is incorporated. The dough will be wet and sticky rather than a uniform ball.
Step 3: Cover the bowl with plastic wrap or a reusable shower cap. Let the dough rest for at least 30 minutes.
Step 4: Perform stretch and folds: with slightly wet fingers, pull a section of dough up and fold it over the top. Rotate the bowl a quarter turn and repeat 4-6 times, until the dough feels smoother. Cover and rest for 30 minutes.
Step 5: Repeat the stretch and folds and resting process 4 times total, with at least 30 minutes between each round. After the final set, cover and let the dough bulk ferment on the counter for 7-9 hours at 70°F.
Step 6: Monitor fermentation: look for the dough to increase in size by at least 75%, appear domed and light, jiggle slightly when the bowl is shaken, show bubbles, pull away easily from the bowl, and pass a windowpane test without tearing.
Step 7: For pre-shaping, wet your fingers and gently release the dough from the bowl, carefully transferring it to the counter. Perform another round of stretch and folds, then flip the dough seam side down and cover to rest for 30 minutes.
Step 8: Prepare a proofing basket lined with a tea towel or use a banneton. Lay a clean tea towel on your work surface and spread rolled oats in a single layer for the topping.
Step 9: For final shaping, flip the dough seam side up and fold each side towards the center, forming a tight ball. Flip seam side down, cup your hands around it, and gently rotate and pull the dough towards you to tighten the shape. Damp the dough lightly with water and roll it on the oat-covered tea towel to coat.
Step 10: Place the dough oat-side down into the proofing basket and cover with plastic. Refrigerate to cold-proof for 8 to 72 hours to develop flavor.
Step 11: Thirty minutes before baking, place the dough in the freezer to firm up. Preheat your oven to 500°F with a Dutch oven inside for at least 30 minutes.
Step 12: Remove the proofing basket and flip the dough onto parchment paper. Score a crescent moon shape on top using a lame or sharp knife.
Step 13: Using the parchment paper, carefully place the dough into the preheated Dutch oven and cover with the lid.
Step 14: Bake covered at 450°F for 30 minutes. Then remove the lid and continue baking at 425°F for 10-15 minutes until the crust is golden and the internal temperature reaches at least 205°F. Cover with foil if browning too fast.
Step 15: Remove the bread using the parchment paper and place it on a wire rack to cool for at least 1 hour before slicing and enjoying.

Tips & Variations

Use slightly wet fingers during stretch and folds to prevent sticking and maintain dough integrity.
Adjust the room temperature or bulk fermentation time to control dough rise for best results.
For a nuttier flavor, toast the oats lightly before mixing them into the dough.
Experiment with adding seeds like sunflower or flax to the oats for extra texture and nutrients.

Storage

Store your honey oat sourdough bread at room temperature wrapped in a clean kitchen towel or bread bag for up to 3 days. For longer storage, slice and freeze the bread; thaw slices at room temperature or toast directly from frozen. Avoid refrigerating, as it may dry the bread out. To refresh the crust, warm the loaf briefly in a preheated oven.

How to Serve

A round, rustic loaf of bread with a deep golden-brown crust and a rough, textured surface showing light and dark baked areas is placed on a wooden board. The bread has a thick outer layer covered in oat flakes, especially visible around the sides. The top center of the loaf is cracked, revealing a lighter, soft, and fluffy inside with a slightly airy texture. Scattered oat flakes surround the bread on the board, which rests on a white marbled surface. In the background, a white cloth is partly visible, adding softness to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

While bread flour provides more gluten for a better rise and chewy texture, you can substitute all-purpose flour in a pinch. The loaf may be slightly less airy and have a softer crust.

How do I know when the dough is fully fermented?

Look for dough that has increased in size by about 75%, appears domed and bubbly, jiggles gently in the bowl, pulls away easily, and passes the windowpane test without tearing. These signs indicate a well-fermented dough ready for shaping.