Honey Oat Sourdough Bread | Simple daily bread

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:

The dough in the honey oat sourdough bread

Vitals

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.

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

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.

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.

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Honey Oat Sourdough Bread

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: All, American

Keyword: american food, honey oat, honey oat bread, honey oat sourdough bread

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: All, American

Keyword: american food, honey oat, honey oat bread, honey oat sourdough bread

Servings: 1 bread

Calories: 1321kcal

Author: Sune Trudslev

Nutrition Facts

Honey Oat Sourdough Bread

Amount Per Serving (1 loaf)

Calories 1321 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Sodium 2735mg119%

Carbohydrates 268g89%

Fiber 11g46%

Sugar 18g20%

Protein 42g84%

* Percent Daily Values are based on a 2000 calorie diet.

Honey Oat Sourdough Bread is inspired by a classic Honey Oat Bread, but this one is crusty and chewy. Just like you like your sourdough bread.

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Equipment

• medium rosti bowl
• small cambro container
• small cambro lid
• flour shaker
• oval banneton
• lame
• razor blades
• challenger bread pan or a combo cooker
• combo cooker or the challenger

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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.

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Honey Oat Sourdough Sandwich Bread

Course: Breaklfast, Dinner, Lunch, Snack

Cuisine: All, American

Keyword: honey oat, honey oat bread

Course: Breaklfast, Dinner, Lunch, Snack

Cuisine: All, American

Keyword: honey oat, honey oat bread

Servings: 1 sandwich bread

Calories: 2428kcal

Author: Sune Trudslev

Nutrition Facts

Honey Oat Sourdough Sandwich Bread

Amount Per Serving (1 loaf)

Calories 2428 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 29g181%

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Sodium 4260mg185%

Carbohydrates 426g142%

Fiber 18g75%

Sugar 31g34%

Protein 59g118%

* Percent Daily Values are based on a 2000 calorie diet.

Honey Oat Bread is a style of sandwich bread spiced up with delicious honey and filled with rolled oats. This version is leavened with sourdough starter.

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Equipment

• medium rosti bowl
• small cambro container
• small cambro lid
• pullman loaf pan (small)

Click here to add your own private notes.

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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

Makes: 9inch9 x 4inch rectangle, 4inch height

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.

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