So you have bread you bake for the weekday, I’m sure, but I am about to change that with two recipes. One is for honey oat sourdough bread which is crusty and with a chewy crumb, and another that’s soft and buttery sandwich bread. Both have a healthy amount of rolled oats in the dough and on top, and it tastes incredible. This is my recipe for honey oat sourdough bread.
Honey Oat Bread is a table bread from the American Kitchen. It’s commonly made with yeast, but I have an affinity for converting everything made with yeast into sourdough. Why? Well, it’s because the fermented flour with the combination of the long fermentation gives the bread an excellent taste.
That’s no different with these two loaves I will be presenting today.
If you are more into regular bread without oats and honey, you can use my master recipe for sourdough bread and my super easy sandwich bread recipe for amazing sourdough sandwich bread.
If you are just here for the recipe, you can press the button underneath to be automagically transported to the recipe:
Jump to Honey Oat Sourdough Bread RecipeJump to Honey Oat Sandwich Bread Recipe
Jump to Video
The dough in the honey oat sourdough bread
Vitals
| Total weight | 677 grams |
| Pre-fermented flour | 9.6% |
| Hydration | 79.1% |
| Yield | 1 sourdough bread |
Dough
The dough in this sourdough bread consists of 90% bread flour, and 10% rolled oats. The most interesting part is that, since the oats don’t interact with the flour, it’s possible to make whole-grain bread with an open crumb. You do need a flour that you know can perform, though. If you like heartier bread, you can go for 80/20.
The amount of honey is 6%, but could easily be doubled if you love honey. The amount of salt is 2%, and the inoculation is 20%.
I’ve made this a no-knead recipe, but if you have the inflation add a few stretch and folds or coil folds for good measure.
| Weight | Ingredient | Baker's Percentage |
|---|---|---|
| 300g | bread flour | 90.9% |
| 30g | rolled oats | 9.1% |
| 20g | honey | 6.1% |
| 250g | water | 75.8% |
| 70g | starter (100% hydration) | 21.2% |
| 7g | salt | 2.1% |
If you want to play around with the formula: change hydration, quantity, inoculation, or anything else, you do that here in my Bread Calculator.
The dough in the honey oat sandwich bread
Vitals
| Total weight | 990 grams |
| Pre-fermented flour | 9.1% |
| Hydration | 63.7% |
| Yield | 1 sandwich bread |
Dough
The dough in this sandwich bread is made from 90% all-purpose flour, and 10% rolled oats. This makes a nice whole-grain sandwich bread, but it can easily take 80/20 if you want bread with more oomph.
As with the previous bread, if you are a honey lover, you can easily double the amount of honey. The salt content is 2%, and the inoculation is 20%.
The hydration is low at about 63%, but the oats don’t absorb the water the way you are used to with whole grain, so the dough is pretty loose but in no way unmanageable. This bread is also no-knead; no folds are required to make it work.
| Weight | Ingredient | Baker's Percentage |
|---|---|---|
| 450g | all-purpose flour | 90% |
| 50g | rolled oats | 10% |
| 30g | honey | 6% |
| 10g | salt | 2% |
| 100g | starter (100% hydration) | 20% |
| 200g | water | 40% |
| 100g | whole milk (3.5%) | 20% |
| 50g | butter, salted | 10% |
If you want to play around with the formula: change hydration, quantity, inoculation, or anything else, you do that here in my Bread Calculator.
The conclusion of these honey oat sourdough bread recipes
They share traits but are also very opposite in ways.
They’re day and night texture-wise. The sourdough bread’s crust is super crunchy, and the crumb is chewy, like you’d expect from sourdough bread. The crust of the sandwich bread is soft and pliable, and the crumb is also soft.
The chew in both loaves is hardier than in regular sourdough and sandwich bread, but that’s what you want from oat bread.
The taste of both loaves is excellent. The oat taste makes for a delicious addition to the taste of regular wheat and is entirely in the front since both bread flour and all-purpose flour is not very flavorful because of the lack of whole-grain components.
Taste-wise, they are close. For some reason, the sandwich bread appears to be a little sweeter, but I think the texture difference fools your senses.
I hope you’ll try and make either of these loaves. They’re fantastic, and I think you may change what you’re baking regularly.
Please share these honey oat sourdough bread recipes on social media
This is my recipe for honey oat sourdough bread. If you like the recipe, please share it with like-minded bread lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Honey Oat Sourdough Bread
Equipment
- challenger bread pan or a combo cooker
- combo cooker or the challenger
Ingredients
Dough
- 300 g bread flour
- 30 g rolled oats
- 20 g honey
- 250 g water
- 70 g sourdough starter fed and grown to its peak
- 7 g salt
Instructions
Mix the dough
- Pour 20g of honey into 250g of water. Mix it until the honey is dissolved.
- If you want different hydration you can use 240g for 75%, 220g for 70%, or 200g for 65%.
- To a medium bowl, add: 300g of bread flour, 30g of rolled oats, and 7g of salt. Mix it until everything is mixed together.
- Then add 70g of sourdough starter and the water mixture. Mix it until it’s entirely cohesive.
- Then put it in a bulking container. Mark where the top of the dough is and where it will have grown 25%, and put the dough somewhere warm.
Shaping
- Once it’s grown, remove the dough from the container and pre-shape it into a light ball. Leave it on the counter for 20 minutes.
- Then shape it into a bâtard. Spray the top, and roll it in rolled oats.
- Put the loaf in a banneton oat-covered side downwards. Put it in the fridge for at least 8 to 48 hours.
Baking
- When ready to bake, heat your oven for 30 minutes to 230°C/450°F with a dutch oven inside.
- When the oven is hot, take the loaf out of the fridge. Dust it with rice flour to help it slide easily off the peel.
- Flip it onto the peel and score the loaf. Put into the dutch oven and bake it for 25 minutes.
- Then take the lid off the dutch oven, and let it brown for 25 minutes more.
- Then take it out, and put it on a wire rack. Let it cool completely.
Video
Honey Oat Sourdough Sandwich Bread
Ingredients
Dough
- 450 g all-purpose flour
- 50 g rolled oats
- 30 g honey
- 10 g salt
- 100 g sourdough starter fed and grown to its peak
- 200 g water
- 100 g whole milk
- 50 g butter
Instructions
Mix the dough
- Pour 50g of melted butter into 200g water and add 30g of honey. Mix until it’s dissolved.
- To a medium bowl, add: 450g of all-purpose flour, 50g of rolled oats, and 10g of salt. Mix until everything is evenly distributed.
- Then add the liquid mixture, and 100g of whole milk, 100g of sourdough starter. Then mix the dough until everything is mixed in properly.
- Put the dough in a bulking container, and mark where the top of the dough is and where it will have grown 25%. Put it somewhere warm to ferment.
Shape the bread
- When it’s grown, take it out and shape it into a light ball. Let it rest on the counter for 20 minutes.
- Then stretch the dough into a rectangle, and fold in the sides. Roll it tightly.
- Then spray the top of the loaf with water, and roll it in rolled oats.
- Spray or grease your tin. Put the loaf in the pan, oat-covered side up.
- Then cover it and put it for final proof. You’re aiming for a 50-75% growth.
- If you want, you can retard the bread for up to 48 hours at this stage. Bake it straight out of the fridge.
Bake
- When the dough is almost ready, heat your oven to 220°C/425°F.
- When the dough is ready, put it in the oven, and bake for 35 minutes.
- Then take off the top of the pan, and lower the temperature to 190°C/375°F.
- Bake until a probe thermometer registers 99°C/210°F. It took about 15 minutes in my oven.
- Take out the bread, and put it on a wire rack.
- Remove it from the pan. Leave it to cool completely.
The sourdough recipe says 300g of bread flour in one place and 350 in another
Thanks. I’ve fixed it. It’s 300g.
Thanks Sune for another great recipe and video – I will make it next, I’m well overdue to thank you for your guidance and inspiration over the past 18 months on all aspects of sourdough. With your help my sourdough craft has matured from total novice to the stage where the look, smell and feel of starter and/or dough tells me what I need to do without racing back to one of your videos or recipes.
I also love and learn from the experiments and how your techniques (eg shaping) evolve and improve over time.
Last night I bought the scoring T shirt as a small gesture of support and look forward to wearing it when I’m in the sourdough zone. I’ll keep an eye out for new merch as well.
Once again thanks for the mentorship!
Regards
Craig
Thanks, Craig 🙂 That’s amazing to hear! And thank you for supporting me with the t-shirt as well. I hope you will wear it with pride 😀
Can you retard the sandwich bread for more complex flavor?
Absolutely. Put it in earlier than when you would bake to account for the growth until it’s cooled down. Bake from cold 🙂
Thank you Sune this recipe is delicious! The load barely hit the counter before it was consumed. Are any modifications needed to make it a double batch other than doubling the ingredients?
Hello Sune,
I thank you so much for all your videos and experiments. You have been my go to reference for 2 years now on all things sourdough. I’m proud to say that as a result I’m making great bread several times a week! At this point have you completely skipped the stretch and folds for all recipes?
Not all, because I enjoy to do them, but they’re really not needed most of the time 🙂
Wow. Everything seemed wrong. The dough was stiff and didn’t seem like it was going to work. I nearly didn’t bother baking it off. What I got was a sensational rise and a sensational flavour (probably a little underproofed cos it was late and I bunged it in the fridge after shaping). Such a lovely sandwich loaf. Highly recommended.
Hi Sune – Just made the sourdough version of this recipe yesterday and it is simply fantastic. I doubled the honey, as you suggested, and am very glad I did. For me, the sweetness of the honey and the mild tang of the sourdough is the perfect combination. I also scaled the recipe to 500g flour weight and was pleased with the loaf size. Beautiful flavor, crust and crumb. Thanks for sharing this! And PS – I never could get that apple starter to work for me, but I remain undaunted. 😀 Going to try some different organic apples at some point and see if I can get it to work. I’ll keep you posted! Cheers.
about how long does it take for the final rise?
Which of the two recipes are we talking about? 🙂
The directions seem to be for a pullman pan. What size should I use if I don’t have one, and is baking it covered absolutely required? I have a 9”x5” and a 10”x5” loaf pan.
I’ve added my pan’s measurements to the recipe. If you then change it to yours, the recipe will be scaled accordingly 🙂
I made the sou9rdough version and it is truly amazing – perfumed with honey and with a delicious crumb, at the same time light and fluffy and almost dense like a cake. I loved it. Bravo!
Can you give the dimensions of the Pullman pan ? I’m in England and we don’t have them here but I’m sure I could make something similar if I knew the size ?
Very good post and video
About 23×10. If you follow the link in the recipe, I’ve linked the actual pullman pan on amazon.co.uk 🙂