This honey oat sourdough sandwich bread is a cozy treat! It’s made with wholesome oats and a touch of honey, giving it a slightly sweet flavor. Perfect for sandwiches or toast!
I love how this bread makes my kitchen smell amazing while baking. Plus, it’s soft and fluffy, and who can resist a warm slice? Yum! 🤤
Making it is a fun project too, as the sourdough starter adds a special twist. I enjoy it best with butter or jam spread on top—so delicious!
Key Ingredients & Substitutions
Sourdough Starter: The heart of this bread! Make sure yours is active and bubbly for the best rise. If you don’t have one, you can create a quick version with yeast and flour, but it won’t have the same depth of flavor.
Honey: Adds a lovely sweetness. You can swap it for maple syrup or agave nectar if you’re looking for a vegan option, or use brown sugar for a different sweetness profile.
Oats: Rolled oats are great for texture, but you can use quick oats if that’s what you have, or even whole oats for a heartier bite. Just note the absorption rates might differ.
Flour: All-purpose flour works well, but feel free to experiment with whole wheat flour for a nuttier flavor. Just keep in mind you may need to adjust the water slightly.
How Do I Get the Dough to Rise Properly?
The rising process is critical to getting a fluffy loaf! Here are some tips:
- Temperature matters: Keep your dough in a warm spot, around 75-80°F (24-27°C), for optimal fermentation. You can warm your oven slightly or place the bowl in a sunny spot.
- Time is your friend: Allow enough time for the dough to double in size. If you refrigerate it overnight, it will develop even more flavor.
- Punch down gently: When deflating the dough, do it gently to retain some air for a nice rise in the loaf pan.
Following these steps will help you achieve a great texture and flavor in your honey oat sourdough bread!
Honey Oat Sourdough Sandwich Bread
Ingredients You’ll Need:
- 1 cup active sourdough starter (fed and bubbly)
- 1 1/4 cups warm water (about 80°F / 27°C)
- 2 tbsp honey
- 2 1/2 cups all-purpose flour
- 1 1/4 cups rolled oats (divided, some for dough, some for topping)
- 1 1/2 tsp salt
- 1 tbsp olive oil (optional, for a softer crust)
- Additional water or flour as needed for dough consistency
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time, with an additional 4-6 hours for the initial dough fermentation. It includes 1-2 hours for the final proofing before baking. All in all, plan for about 6-8 hours from start to enjoying your fresh bread, depending on your rising and fermentation times.
Step-by-Step Instructions:
1. Prepare the Oats:
Start by pouring 3/4 cup of rolled oats into a small bowl. Add the warm water and let them soak for about 10 minutes until they are nicely softened. This helps in adding moisture and flavor to the bread.
2. Mix the Dough:
In a large mixing bowl, combine the active sourdough starter, honey, and the soaked oats with the remaining warm water. Stir everything together until it’s well combined—this is the base of your dough!
3. Add Flour and Salt:
To the wet mixture, add the all-purpose flour and salt. Use a wooden spoon or your hands to mix until a shaggy dough forms. If it feels too dry, add a tablespoon of water at a time; if it’s too sticky, sprinkle in a little more flour until it feels just right.
4. Knead the Dough:
Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes. You want it to become smooth and elastic. If you like, add the olive oil while kneading for an even softer crust.
5. First Fermentation:
Once kneaded, place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it ferment at room temperature for 4-6 hours. You can also refrigerate it overnight for enhanced flavor!
6. Shape the Dough:
After the dough has risen and roughly doubled in size, gently deflate it by pressing down on it. Then, shape it into a loaf and place the shaped dough into a greased 9×5-inch loaf pan.
7. Prepare for Baking:
Brush the top of the loaf lightly with water, then sprinkle the remaining rolled oats generously on top. This adds a nice texture and beautiful appearance to your bread.
8. Final Proofing:
Cover the loaf loosely again and let it proof for 1-2 hours at room temperature, or until it feels puffy and has risen about 50%. You want to see some growth here!
9. Bake the Bread:
Preheat your oven to 375°F (190°C). Once ready, place the loaf in the oven and bake for 35-40 minutes. You’ll know it’s done when the crust is golden brown and sounds hollow when tapped.
10. Cool and Enjoy:
After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Now you can enjoy your homemade honey oat sourdough sandwich bread with your favorite spreads and fillings!
Can I Use Instant Yeast Instead of Sourdough Starter?
Sure! If you don’t have a sourdough starter, you can replace it with 2 teaspoons of instant yeast. Just mix it directly with the flour and follow the same instructions. You may need to adjust the fermentation times a bit, going for about 1-2 hours for the first rise.
What Can I Do if My Dough Isn’t Rising?
If your dough isn’t rising, it could be due to a few factors. Make sure your sourdough starter is bubbly and active. Also, check the temperature of your environment—if it’s too cold, move your dough to a warmer spot or try using the oven with the light on to create warmth.
Can I Omit the Honey?
Absolutely! If you prefer a less sweet bread, you can skip the honey. You can also substitute it with another sweetener like maple syrup or agave if you like, or just use a bit of sugar for flavor without the sweetness.
How Should I Store Leftover Bread?
To store any leftover bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container or freezer bag for up to 3 months. Just thaw slices as needed!