Go Back
–+ servings
Honey Oat Sourdough Bread

Delicious Honey Oat Sourdough Bread for Your Family Table

This Honey Oat Sourdough Bread is a beloved staple, bridging rustic charm and wholesome nutrition, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 9 hours 15 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Sourdough Starter Use an active, fed starter for best results.
  • 2 tablespoons Honey May substitute with agave or maple syrup.
  • 1 cup Water Room temperature for best results.
  • 1 cup Rolled Oats Use additional oats for rolling the dough.
  • 3 cups Bread Flour Avoid substituting with all-purpose flour unless necessary.
  • 1 teaspoon Salt Use fine sea salt for better integration.

Equipment

  • Mixing bowl
  • Dutch oven
  • Parchment Paper
  • Proofing basket

Method
 

Dough Preparation
  1. In a large mixing bowl, combine your active sourdough starter, honey, and room temperature water. Stir until well blended.
  2. Cover with plastic wrap and let it rest for 30 minutes.
  3. Perform four rounds of stretch and folds every 30 minutes, keeping the dough warm.
  4. Let the dough bulk ferment in a warm spot for about 7 hours until it doubles in size and becomes bubbly.
  5. Gently turn the dough out onto a floured surface and shape it into a rough ball, resting for 20 minutes.
  6. Firmly shape the dough and place it seam-side up in a proofing basket coated with rolled oats.
  7. Cover and refrigerate for 8 to 72 hours to cold proof.
  8. Preheat your oven and Dutch oven to 450°F. Bake covered for 30 minutes, then uncover and bake for additional 10-15 minutes at 425°F.
  9. Cool completely on a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 28gProtein: 4gFat: 2gSodium: 200mgPotassium: 120mgFiber: 2gSugar: 3gCalcium: 1mgIron: 6mg

Notes

For best results, ensure your sourdough starter is active and avoid over-proofing during fermentation.

Tried this recipe?

Let us know how it was!