Introduction

This Honey Oat Sourdough Bread combines the tangy depth of classic sourdough with the natural sweetness of honey and the hearty texture of rolled oats. It’s a rewarding bake that yields a crusty loaf with a soft, flavorful crumb perfect for breakfast or sandwiches.

The image shows a close-up of a rustic loaf of bread with a golden brown crust sprinkled with oats. The loaf is sliced into four thick pieces, revealing a soft, airy inside with an irregular hole structure and a light beige color. The bread sits on a wooden cutting board on top of a white cloth. In the background, there is a white bowl filled with creamy yellow butter, placed on a white marbled surface. A butter knife is also partially visible beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams sourdough starter (1/2 cup)
100 grams honey (scant 1/3 cup)
330 grams water (1 1/4 cups + 2 tablespoons), room temperature
90 grams rolled oats, plus more for rolling (1 cup)
500 grams bread flour (3 1/2 cups)
12 grams salt (2 teaspoons)

Instructions

Make the dough: In a large mixing bowl, combine the active sourdough starter, honey, and room temperature filtered water. Mix with a dough whisk or your hand until it becomes a golden, milky liquid.
Add dry ingredients: To the wet mixture, add the bread flour, rolled oats, and salt. Mix until all flour is incorporated. The dough will be wet and sticky, not a uniform ball.
Rest the dough: Cover the bowl with plastic wrap or a reusable shower cap and let it rest for at least 30 minutes.
Perform stretch and folds: With slightly wet fingers, lift a section of dough and stretch it over the top, then fold it back onto itself. Rotate the bowl about a quarter turn and repeat until you’ve gone all the way around (4-6 times). The dough should start to look smoother.
Rest again: Cover the dough and let it rest for another 30 minutes. Repeat stretch and folds for a total of 4 rounds, with 30-minute rests between each.
Bulk fermentation: After the last round, cover the dough and leave it to ferment on the counter for 7-9 more hours at around 70°F. Look for signs like a 75% increase in size, a domed top, bubbles, lightness, and a jiggly feel.
Pre-shape: With wet fingers, gently loosen the dough from the bowl and let it drop onto the counter. Do another stretch and fold around the dough to shape it. Turn it seam side down and cover with a bowl to rest for 30 minutes.
Prepare proofing basket and oat topping: Line a banneton or small bowl with a tea towel. Pour rolled oats onto a clean tea towel and spread in a single layer. Set aside.
Final shape: Flip dough seam side up. Fold each side toward the center, then fold the top down. Flip seam side down again, cup your hands around the dough, and turn it while gently pulling to tighten the shape. Damp the dough’s top and roll it onto the oats to coat evenly.
Proof: Place the oat-coated dough into the basket seam side down. Cover with plastic wrap and refrigerate for 8–72 hours to cold-proof.
Scoring preparation: Thirty minutes before baking, transfer the dough to the freezer to firm up. Simultaneously, preheat your oven to 500°F with a Dutch oven inside for at least 30 minutes.
Score the loaf: Place a parchment paper on your workspace, invert the dough from the basket onto it (oat side up). Using a sharp knife or lame, score a crescent moon shape across the top.
Bake: Using the parchment, lift and place the dough into the hot Dutch oven. Cover and bake at 450°F for 30 minutes. Remove lid and bake uncovered at 425°F for another 10-15 minutes until golden and internal temperature reaches at least 205°F. Cover with foil if browning too quickly.
Cool: Remove bread with parchment from the Dutch oven and place on a wire rack. Allow to cool for at least one hour before slicing to avoid a gummy texture.
Enjoy: Slice and serve with butter and extra honey for the perfect treat.

Tips & Variations

Use a reusable shower cap instead of plastic wrap for a more eco-friendly cover during fermentation.
Adjust the cold-proof time based on your schedule; shorter for a milder flavor, longer for deeper complexity—just don’t exceed 72 hours.
Rolled oats on the dough help prevent sticking in the proofing basket and add delightful texture to the crust.
If you don’t have a Dutch oven, bake the loaf on a preheated baking stone with a pan of water for steam.

Storage

Store the bread at room temperature in a bread bag or wrapped in a clean towel for up to 3 days. For longer storage, slice and freeze the bread in a resealable bag for up to 3 months. To reheat, toast slices directly or warm the whole loaf wrapped in foil at 350°F for 10-15 minutes.

How to Serve

The image shows a loaf of bread with a thick, dark brown crust topped with oats. The bread is sliced, revealing a soft, airy inside with many small holes and a light beige color. Three thick slices lie in front of the remaining loaf, all resting on a wooden board. In the background, there is a white bowl filled with smooth yellow butter on a white marbled surface, along with a butter knife placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture will be slightly less chewy and the loaf might rise a bit less due to lower gluten content.

How do I know when my sourdough starter is active enough for this recipe?

Your starter should be bubbly, have doubled in size within 4-6 hours of feeding, and pass the float test—meaning a spoonful floats in water. This indicates strong fermentation power.