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–+ servings
Honey Oat Sourdough Bread

Heavenly Honey Oat Sourdough Bread for Cozy Mornings

This Honey Oat Sourdough Bread combines wholesome ingredients and slight sweetness for the perfect breakfast or sandwich loaf.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: Baking
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 cup Sourdough Starter Use an active, fed starter for optimal results.
  • 2 tbsp Honey Substitute with agave or maple syrup for vegan options.
  • 1.5 cups Water Filtered, room-temperature water is best for activating gluten.
  • 1 cup Rolled Oats Enhances the crust and provides nutty texture.
  • 3 cups Bread Flour Can be replaced with whole wheat flour if desired.
  • 2 tsp Salt Enhances flavor and regulates yeast activity.
Optional Add-ins
  • 0.5 cup Seeds or Nuts Feel free to experiment with your favorites.
  • 2 tbsp Molasses Use instead of honey for a richer flavor.

Equipment

  • Mixing Bowl
  • Dutch oven
  • Proofing basket
  • Kitchen scale
  • parchment paper

Method
 

Dough Preparation
  1. In a large mixing bowl, combine the active sourdough starter, honey, and filtered water. Stir until fully blended.
  2. Gradually add the bread flour and salt, mixing until the dough starts to come together.
Rest Period
  1. Cover the dough with a damp towel and let it rest for 30 minutes.
Bulk Fermentation
  1. Perform 4 rounds of stretch and folds over 2 hours, allowing the dough to rest for 30 minutes between each stretch.
Shaping
  1. Transfer the dough onto a lightly floured surface and shape it into a loaf.
  2. Roll the shaped dough in rolled oats and place it seam side up in a proofing basket.
Cold Proofing
  1. Cover the proofing basket and refrigerate for 8 to 72 hours.
Baking Prep
  1. Preheat the oven to 450°F (230°C) and heat a Dutch oven for 30 minutes.
  2. Transfer the dough onto parchment paper to prepare for scoring.
Baking
  1. Place the dough in the hot Dutch oven, cover, and bake for 30 minutes.
  2. Remove the lid and continue baking for an additional 10-15 minutes until golden brown.
Cooling
  1. Transfer the bread to a wire rack and let it cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 3gSugar: 2gCalcium: 10mgIron: 1mg

Notes

Allow the bread to cool completely for the perfect texture. Use an active and bubbly starter for the best results.

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