This Honey Oat Sourdough Bread combines rolled oats, honey, and active starter for a rustic, nutty loaf that’s just a little sweet. It’s perfect for sandwiches, toast, or eating warm straight from the oven.
I actually made this honey oat sourdough bread on a whim one day. And honestly, I loved it way more than I expected. So much so that I knew I had to put it on the blog.
Adding oatmeal to sourdough keeps the bread soft and adds a little extra moisture. And a touch of honey gives it just enough sweetness without being overpowering (I’m not a fan of overly sweet bread).
The result? A soft, chewy, nutty loaf that’s the perfect base for just about anything—sandwiches, toast, dipping… you name it.
It’s super easy to make, and it looks rustic and beautiful with oats scattered on top.
If you’re looking for your new go-to sourdough bread that’s a little more exciting than a plain loaf, this one’s it.
I hope you love it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can use fresh sourdough discard (1–2 days old), but the dough may take longer to rise.
- Rolled Oats- Soak in hot (not boiling) water and let them cool before adding to the dough to avoid affecting the yeast.
- Honey- Adds a touch of natural sweetness. Honey also helps with fermentation. Maple syrup can be used as a substitute.
- Bread Flour- Gives the loaf structure, chew, and a good rise. All-purpose flour works too, but the bread may be slightly softer and flatter.
- Water- Use lukewarm or room-temperature water to encourage fermentation. Adjust slightly for your desired dough hydration or depending on humidity in your kitchen.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
Tips for Success
- Use an active starter. Make sure your starter is bubbly and well-fed—it gives the dough the strength to rise tall and airy.
- Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results every time.
- Be patient with the bulk rise. Wait until the dough is puffy and roughly doubled—this makes for a light, open crumb.
- Build tension when shaping. A taut surface helps the loaf hold its shape and rise beautifully in the oven.
- Don't skip the cold proof. Refrigerating overnight enhances flavor and makes scoring easier.
- Cool completely before slicing. Give the loaf 2–4 hours to rest so the crumb sets fully and doesn't turn gummy.
How to Make Honey Oat Sourdough Bread
Learn how to make honey oat sourdough bread with these step-by-step instructions and pictures.
Step 1: Feed starter. Feed your starter 6–12 hours before mixing so it’s bubbly and ready.
Step 2: Soak the oats. Combine oats and hot water; let soften 15–20 minutes.
Step 3: Mix dough. Whisk water, starter, and honey. Add soaked oats, then flour and salt. Mix until no dry spots remain. Rest 20 minutes.
Step 4: Stretch and fold. Do 4 rounds of stretch-and-folds, resting 15 minutes between each set.
Step 5: Bulk fermentation. Cover and let rise until puffy and doubled (4–12 hours, depending on temperature).
Step 6: Shape. Turn dough out, fold like a letter, then shape into a tight ball.
Step 7: Cold proof. Place seam-side up in a floured basket (add oats if you want). Cover and refrigerate 12–16 hours.
Step 8: Bake. Heat a lidded Dutch oven at 450°F for 30–60 minutes. Turn dough out seam-side down, score, add 2 ice cubes to the Dutch oven, and bake 40 minutes covered plus 5–10 minutes uncovered. Transfer to a rack and cool 2–4 hours before slicing.
Baker's Timeline
Use this sample timeline to help plan out your honey oat sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00–9:00 AM: Soak oats, mix the dough, & rest 20 minutes.
- 9:00–10:00 AM: Do stretch and folds.
- 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
- 6:00–6:30 PM: Shape the dough.
- 6:30 PM–6:30 AM (Next Day): Cold proof in the fridge overnight.
- 6:30–7:15 AM: Bake at 450°F.
- 7:15–9:15 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.
How to Store
Store your honey oat sourdough, whole or sliced, in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm slices in the toaster or oven.
Serving Suggestions
This honey oat sourdough is perfect for a hearty egg breakfast sandwich, grilled cheese, turkey sandwiches, or a BLT. It also makes a delicious base for cottage cheese or avocado toast.
If your loaf starts to get a little stale, cube it and toast it for croutons, stuffing, or homemade breadcrumbs.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Honey Oat Sourdough Bread
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
Soaked Oats
- 1 cup (80 grams) rolled oats
- ½ cup (120 grams) hot water
Dough
- 1 ¼ cups (300 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- ¼ cup (84 grams) honey
- 4 cups (480 grams) bread flour
- 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if using Morton's brand or table salt or weight in grams
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your starter 6–12 hours before mixing the dough so it’s bubbly, active, and at its peak.
- In a small bowl, combine the rolled oats and hot water. Stir and let them sit for 15–20 minutes to soften and cool.1 cup (80 grams) rolled oats, ½ cup (120 grams) hot water
- In a large bowl, whisk together the warm water, sourdough starter, and honey. Add the soaked oats and whisk again to help break them up. Add the bread flour and salt, then mix with your hands until all the flour is hydrated and a rough, shaggy dough forms. Cover and let rest for 20 minutes.1 ¼ cups (300 grams) warm water, ½ cup (100 grams) active sourdough starter, ¼ cup (84 grams) honey, 4 cups (480 grams) bread flour, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat until you’ve folded all four sides. Cover and rest for 15 minutes. Repeat this stretch-and-fold step 3 more times (4 sets total), resting 15 minutes between each set.
- Cover the bowl and let the dough rise until it’s puffy, bubbly, and roughly doubled in size. This can take 4–12 hours depending on temperature and starter activity. Tip: A straight-sided container makes it easier to see the rise.
- Lightly flour your counter and gently turn the dough out. Stretch it into a loose rectangle. Fold the long sides of the dough toward the center (like folding a letter). Then fold the short sides the same way. Flip the dough seam-side down and gently tighten it into a round ball by cupping your hands around it and pulling it toward you.
- Dust a proofing basket with rice flour. If you want oats on the outside of the loaf, sprinkle extra rolled oats in the bottom of the basket. Place the dough in the basket seam-side up. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place your Dutch oven (with the lid on) inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
- Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
Notes
- Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze sliced bread for up to 3 months.
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