Introduction

This honey oat sourdough bread combines the natural tang of sourdough with the sweetness of honey and the hearty texture of oats. It’s a warm, comforting loaf perfect for breakfast or sandwiches, with a golden crust and chewy crumb.

The image shows a round loaf of bread with a golden brown crust covered in oats on the top, cut into four thick slices stacked slightly over each other, revealing a soft, porous, light beige inside with an airy texture. The loaf sits on a wooden board placed on a white marbled surface with some oats scattered around. In the background, there is a white bowl filled with creamy yellow butter and a butter knife lying beside it. 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), room temperature
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 bowl, combine the active sourdough starter, honey, and filtered room temperature 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. Stir until all the flour is incorporated. The dough will be wet and sticky, not firm.
Step 3: Cover the bowl with plastic wrap or a reusable shower cap and let the dough rest for at least 30 minutes.
Step 4: Perform a series of stretch and folds: with wet fingers, lift a section of the dough and fold it over the top. Rotate the bowl a quarter turn and repeat, completing 4–6 folds total. The dough will become smoother.
Step 5: Cover and rest the dough for 30 minutes. Repeat the stretch and folds a total of 4 times, with 30-minute rests in between.
Step 6: After the final stretch and fold, cover the dough and allow it to bulk ferment at room temperature (about 70°F) for 7–9 hours, until it has risen by at least 75% and shows bubbles, jiggles when shaken, and passes the windowpane test.
Step 7: Gently release the dough from the bowl using wet fingers to protect air bubbles. Let it slide onto the counter by tilting the bowl.
Step 8: Shape the dough with another round of stretch and folds, then flip it upside down with the seam side down. Cover and rest for 30 minutes.
Step 9: Prepare your proofing basket by lining it with a clean tea towel and generously spreading rolled oats on top of the towel to prevent sticking.
Step 10: After resting, flip the dough seam side up. Fold each side toward the center in this order: bottom, right, left, then top, gently stretching the dough as you fold. Flip dough seam side down and place it in the proofing basket or bowl lined with oats.

Tips & Variations

Use rolled oats on your proofing surface to help prevent sticking without flour, which keeps the oats visible on the crust.
Adjust fermentation time based on room temperature; warmer environments speed up the rise, cooler slow it down.
For a nuttier flavor, toast the oats lightly before adding them to the dough.

Storage

Store the bread in a paper bag or wrapped loosely in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze in airtight bags for up to 1 month. To refresh, reheat slices in a toaster or oven for a few minutes.

How to Serve

A single slice of toasted brown bread with a slightly charred edge and visible air holes sits centered on a white scalloped plate. Behind it, a large piece of rustic bread with a dark, crusty exterior and soft, pale interior rests on a wooden board. To the left, a white bowl filled with creamy yellow butter is partly visible. The scene is set on a white marbled surface scattered with a few oat flakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the bulk fermentation is complete?

Your dough is ready when it has increased in size by about 75%, looks light and bubbly, jiggles when you shake the bowl, pulls away easily from the sides, and passes the windowpane test without tearing.

Can I use instant yeast instead of sourdough starter?

This recipe is designed for sourdough’s natural fermentation and flavor. Using instant yeast will change the texture and taste significantly and may require adjusting fermentation times and amounts.