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Honey Oat Sourdough Sandwich Bread
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.
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Proofing
6
hours
hrs
Total Time
7
hours
hrs
5
minutes
mins
Course:
Breaklfast, Dinner, Lunch, Snack
Cuisine:
All, American
Keyword:
honey oat, honey oat bread
Servings:
1
sandwich bread
Calories:
2428
kcal
Author:
Sune Trudslev
Equipment
medium rosti bowl
small cambro container
small cambro lid
pullman loaf pan (small)
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:
9
inch
9
x
4
inch
rectangle
,
4
inch
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.
Video
Nutrition
Serving:
1
loaf
|
Calories:
2428
kcal
|
Carbohydrates:
426
g
|
Protein:
59
g
|
Fat:
52
g
|
Saturated Fat:
29
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
13
g
|
Sodium:
4260
mg
|
Fiber:
18
g
|
Sugar:
31
g