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Honey Oat Sourdough Bread Recipe

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★★★★★

4.6 from 772 reviews

This Honey Oat Sourdough Bread recipe combines the natural tanginess of sourdough with the sweet depth of honey and the hearty texture of rolled oats. With a slow fermentation process and careful stretch and folds, this bread develops a beautiful crust coated in oats and an airy, tender crumb. Baked in a Dutch oven to create a perfect crust, this loaf is ideal for breakfast toast, sandwiches, or as a flavorful accompaniment to any meal.

Ingredients

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Starter and Liquid Ingredients

  • 100 grams sourdough starter (1/2 cup)
  • 100 grams honey (scant 1/3 cup)
  • 330 grams water (1 1/4 cups + 2 Tablespoons), room temperature, filtered

Dry Ingredients

  • 90 grams rolled oats (1 cup), plus more for rolling
  • 500 grams bread flour (3 1/2 cups)
  • 12 grams salt (2 teaspoons)

Instructions

  1. Make the Dough: In a large mixing bowl, combine active sourdough starter, honey, and room temperature filtered water. Mix until the mixture resembles a golden, milky liquid. Add bread flour, rolled oats, and salt to the wet ingredients and mix until all flour is incorporated, resulting in a wet, sticky dough. Cover with plastic wrap and rest for at least 30 minutes.
  2. Stretch and Folds: With slightly wet fingers, stretch a piece of dough away from the bowl and fold it over the rest of the dough. Rotate the bowl a quarter turn and repeat until you’ve gone full circle (4-6 times). Cover and let rest for 30 minutes. Repeat this stretch and fold process 4 times with 30-minute rests between, then cover and let the dough rest for an additional 7-9 hours at about 70°F during bulk fermentation.
  3. Bulk Fermentation: Allow the dough to ferment until it has increased in size by at least 75%, looks light, jiggles when shaken, pulls away easily from the bowl, shows visible bubbles, and passes the windowpane test without tearing. This time may vary depending on temperature.
  4. Pre-shape the Dough: With wet fingers, gently release dough from the bowl, letting gravity move it to the counter. Perform another round of stretch and folds until full circle is completed. Flip the dough so the seam is on the counter, cover with a bowl, and rest for 30 minutes.
  5. Prepare Proofing Basket and Oat Topping: Line a banneton or small bowl with a tea towel (no flour needed). Lay out a clean tea towel and spread rolled oats in a single layer to coat the dough later.
  6. Final Shape: After resting, turn the dough seam side up. Fold the bottom, right, left, and top sides toward the center to tighten the shape. Flip the dough seam side down. Cup your hands around the dough, gently turn it clockwise while pulling it toward you to form a tighter ball. Moisten the top lightly with water and gently roll it over the rolled oats on the tea towel to coat. Place dough in the proofing basket oat side down and cover.
  7. Cold Proof: Refrigerate the proofing basket for 8–72 hours to slow fermentation and enhance flavor. Avoid overproofing to prevent poor oven rise.
  8. Prepare for Baking: 30 minutes before baking, place dough in the freezer to firm up. Preheat oven to 500°F with the Dutch oven inside for at least 30 minutes.
  9. Score the Dough: Place parchment paper on your workspace and invert the proofing basket onto it, dough oat side up. Score a crescent moon shape across the top of the dough using a lame or sharp knife to allow expansion during baking.
  10. Bake the Bread: Using the parchment paper corners, transfer dough into the preheated Dutch oven and cover. Lower oven temperature to 450°F and bake covered for 30 minutes. Remove lid, reduce oven to 425°F, and bake uncovered for an additional 10-15 minutes until crust is golden brown and internal temperature reaches at least 205°F. Cover with foil if browning too quickly.
  11. Cool and Serve: Remove bread from the Dutch oven using the parchment paper and place on a wire rack. Cool for at least 1 hour before slicing to avoid gummy texture. Serve with butter and a drizzle of honey to enjoy full flavor.

Notes

  • The fermentation times vary depending on ambient temperature; warmer climates accelerate fermentation while cooler environments slow it down.
  • Do not dust the proofing basket with flour as the oats prevent sticking and add texture.
  • Cold proofing in the fridge is flexible but should not exceed 72 hours to avoid overproofing.
  • Scoring the dough is essential for proper oven spring and shaping during baking.
  • Cooling the bread fully before slicing is crucial to set the crumb and avoid a gummy interior.

Keywords: honey oat sourdough bread, sourdough bread recipe, artisan bread, homemade bread, oat bread

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