This Honey Oat Sourdough Sandwich Bread is soft, fluffy, and just the right amount of sweet thanks to the honey. Plus, the oats add a hearty texture!
I love making this bread on weekends. It smells so good while baking, and it’s perfect for sandwiches or simply toasting with butter. It never lasts long in my house! 🍞
Key Ingredients & Substitutions
Sourdough Starter: A healthy starter is key for good rise and flavor. If you don’t have one, you can use store-bought sourdough or a store mix that calls for water. Be mindful that this may alter the taste slightly.
Honey: This ingredient adds natural sweetness. You could substitute maple syrup or agave syrup if you’re looking for a vegan option.
Rolled Oats: I prefer using old-fashioned rolled oats for their texture. Quick oats can work too, but they may break down more. If you want to avoid gluten, use gluten-free oats.
Flour: While all-purpose flour is standard, bread flour can give your loaf a chewier texture. Whole wheat flour is another option, though you may want to adjust the water slightly since it absorbs moisture differently.
Butter: Melted butter gives a richer flavor and softness. If you’re looking for a dairy-free alternative, you could use coconut oil or even omit it entirely.
How to Achieve the Perfect Bread Rise?
Getting that great rise is crucial for fluffy bread! While letting your dough rise, pay attention to your environment. A warm kitchen is ideal, but if it’s cool, you could place your dough in the oven with just the light on.
- Make sure your sourdough starter is active and bubbly before starting.
- Cover the dough with a damp cloth to maintain moisture during rising.
- Patience is key! Aim for that double in size, which could take time depending on temperature and starter activity.
After the first rise, be gentle when shaping and deflating the dough to preserve some of those air bubbles. This will help you get a nice open crumb in your finished loaf!
Honey Oat Sourdough Sandwich Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240ml) warm water
- 3 cups (360g) all-purpose or bread flour
- 1 cup (90g) rolled oats, plus extra for topping
- 3 tbsp honey
- 1 ½ tsp salt
- 2 tbsp unsalted butter, melted (optional, for softness)
Time Needed:
This recipe will take approximately 5 to 7 hours total—4 to 6 hours for the first rise, 2 to 3 hours for the second proof, and about 40 minutes for baking. It’s easy to multitask! Just plan to check on the dough as it rises and bake it fresh when you’re ready.
Step-by-Step Instructions:
1. Prepare the Oats:
Start by mixing 1 cup of rolled oats with warm water in a small bowl. Let them soak for about 30 minutes to an hour. This softens the oats and helps them blend into the bread nicely.
2. Mix the Dough:
In a large mixing bowl, combine your active sourdough starter, honey, and the soaked oats with the water. Stir everything together until you get a nice mix.
3. Add Dry Ingredients:
Now, gradually add the flour and salt to your mixture. Stir until a rough dough forms. If you’re using melted butter, add that in now for extra softness!
4. Knead the Dough:
Time to knead! You can use a lightly floured surface and your hands to knead for about 8-10 minutes, or place the dough in a stand mixer with a dough hook. You want it to be smooth and elastic.
5. First Rise:
Shape your dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth or plastic wrap. Let it rise at room temperature until it doubles in size—this could take 4 to 6 hours depending on your sourdough activity and kitchen warmth.
6. Shape the Loaf:
After the dough has risen, gently deflate it. Shape it into a loaf and place it into a greased 9×5 inch loaf pan.
7. Top with Oats:
Sprinkle a few extra rolled oats on top of your shaped dough and press firmly so they stick. This will give a lovely texture and appearance once baked!
8. Second Proof:
Cover the loaf again and let it proof at room temperature for about 2 to 3 hours, or until it nearly reaches the top of the pan.
9. Preheat the Oven:
While your dough is proofing, preheat your oven to 375°F (190°C). This ensures a hot oven ready for baking!
10. Bake the Bread:
Bake your loaf for 35 to 40 minutes, or until the crust turns golden brown and sounds hollow when tapped (the internal temp should hit about 200°F or 93°C).
11. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, turn it out onto a wire rack to cool completely before slicing.
12. Enjoy!
Your honey oat sourdough sandwich bread is ready! It’s perfect for sandwiches, toast, or just enjoying plain with a little butter. Savor every slice!
This lovely bread balances the tang of sourdough with honey’s sweetness, creating a moist crumb and tender crust that’s just delightful!
Can I Use Instant Oats Instead of Rolled Oats?
Yes, you can use instant oats, but they may result in a slightly different texture. Rolled oats provide better structure, while instant oats will blend in more completely. If you prefer a heartier texture, stick with rolled oats.
What Should I Do if My Dough Isn’t Rising?
If your dough isn’t rising, it might be because your sourdough starter isn’t active enough. Make sure it’s bubbly and has been fed recently. Additionally, try placing the dough in a warmer spot or extending the rising time.
How to Store Leftover Bread?
To store your leftover honey oat sourdough bread, wrap it tightly in plastic wrap or place it in a sealed bag. It can be stored at room temperature for up to 3 days. For longer storage, slice and freeze, then toast directly from the freezer when you want to enjoy a slice!
Can I Add Other Ingredients Like Nuts or Seeds?
Absolutely! Feel free to mix in some chopped nuts, seeds, or even dried fruits for added flavor and texture. Just ensure that the total amount of dry additions doesn’t exceed 1 cup to keep the dough’s balance intact.
