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Honey Oat Sourdough Bread Recipe

★★★★★

4.7 from 104 reviews
  • Author: Harper
  • Total Time: 9 hours 40 minutes
  • Yield: 1 loaf (about 1.5 pounds) 1x
  • Diet: Vegetarian

Description

This Honey Oat Sourdough Bread recipe combines the natural tang of sourdough with the subtle sweetness of honey and the hearty texture of rolled oats. It requires a slow fermentation process for deep flavor development and results in a beautifully crusty loaf with a soft, fluffy interior. Perfect for breakfast or sandwiches, this bread offers a wonderful balance of wholesome ingredients and artisanal bread-making techniques.

Ingredients

Scale

Wet Ingredients

  • 100 grams sourdough starter (1/2 cup), active
  • 100 grams honey (scant 1/3 cup)
  • 330 grams filtered water (1 1/4 cups + 2 tablespoons), room temperature

Dry Ingredients

  • 90 grams rolled oats (1 cup), plus more for rolling and topping
  • 500 grams bread flour (3 1/2 cups)
  • 12 grams salt (2 teaspoons)

Instructions

  1. Make the Dough: In a large bowl, combine active sourdough starter, honey, and room temperature filtered water. Mix thoroughly with a dough whisk or by hand until you achieve a golden, milky liquid texture. Add bread flour, rolled oats, and salt to the wet mixture. Mix until all flour is incorporated; the dough will be wet and sticky, not a uniform ball. Cover the bowl with plastic wrap or a reusable shower cap and let the dough rest for at least 30 minutes.
  2. Perform Stretch and Folds: With slightly wet fingers, pull a portion of dough up and fold it over the rest of the dough inside the bowl. Rotate the bowl a quarter turn clockwise and repeat. Perform this stretch and fold sequence 4-6 times per round, until the dough becomes smoother. Cover and rest the dough for 30 minutes. Repeat this process a total of 4 rounds, allowing at least 30 minutes rest between each. After the final round, cover and allow the dough to bulk ferment at room temperature (around 70°F) for 7-9 hours until it rises about 75%, looks light, jiggles when shaken, pulls away easily from the bowl, shows bubbles, and passes the windowpane test.
  3. Pre-shape the Dough: Using wet fingers, gently release the dough from the bowl avoiding deflating it. Transfer the dough onto a lightly floured surface. Perform another full round of stretch and folds until the dough is evenly shaped. Turn the dough seam side down on the counter. Cover with a bowl and rest for 30 minutes.
  4. Prepare Proofing Basket and Oat Topping: Line a banneton or small bowl with a tea towel. Spread a clean tea towel with a single layer of rolled oats for coating the dough later. No extra flour is needed since oats prevent sticking.
  5. Final Shape: After resting, flip the dough so the seam side is up. Fold each side (bottom, right, left, and top) tightly toward the center, creating surface tension. Flip dough seam side down and gently cup your hands around it, rotating a quarter turn and lightly pulling dough toward you repeatedly to create a tight, round shape without tearing. Lightly dampen the top with water and roll dough onto the oat-covered tea towel to coat evenly. Place dough oat side down in the proofing basket and cover with plastic wrap or shower cap.
  6. Cold Proof: Refrigerate the dough for 8 to 72 hours to slow fermentation and deepen flavor. Avoid proofing too long to prevent over-fermentation.
  7. Prepare for Baking: Thirty minutes before baking, transfer dough to the freezer for firmness to ease scoring. Meanwhile, preheat your oven to 500°F with a Dutch oven inside for at least 30 minutes.
  8. Score the Dough: Place a piece of parchment paper on the workstation, flip the proofing basket upside down so dough falls gently onto the paper oat side up. Using a lame or sharp knife, score a crescent moon shape on the dough to allow for oven spring.
  9. Bake: Using parchment paper edges, transfer the dough into the preheated Dutch oven and cover with the lid. Lower heat to 450°F and bake covered for 30 minutes. Remove the lid and continue baking for 10-15 minutes uncovered at 425°F, or until crust is golden brown and internal temperature reaches at least 205°F. If the crust browns too fast, tent with foil.
  10. Cool and Serve: Remove the Dutch oven from the oven, lift the bread out using parchment paper, and place on a wire rack. Allow the bread to cool completely for at least 1 hour before slicing to prevent gummy texture. Serve with butter and a drizzle of honey for the best flavor experience.

Notes

  • The bulk fermentation time varies greatly depending on ambient temperature, so watch for dough signs rather than relying strictly on the clock.
  • When shaping, handle dough gently to preserve the protective gas bubbles for a light, airy crumb.
  • Rolling the dough in oats adds texture and prevents sticking; no additional flour is necessary for the proofing basket.
  • Cold proofing can be adjusted between 8 and 72 hours for flavor development, but longer proofing risks over-fermentation.
  • Scoring the dough is vital to control oven spring and create a beautiful crust.
  • Allowing the bread to cool fully ensures proper crumb setting and avoids gummy slices.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: honey oat sourdough, sourdough bread, homemade bread, oat bread, sourdough starter, artisanal bread

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Find it online: https://harperellington.com/honey-oat-sourdough-bread-recipe/