Honey Oat Sourdough Bread
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.
Servings 12 slices
Calories 210kcal
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.
Nutrition
Serving: 1slice | Calories: 210kcal | Carbohydrates: 42.5g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 368mg | Potassium: 83mg | Fiber: 2g | Sugar: 6g | Calcium: 12mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
