This Honey Oat Sourdough Sandwich Bread is a warm, crusty delight! It’s made with wholesome oats and a touch of honey for a hint of sweetness. Perfect for sandwiches or toast!
Baking this bread fills my kitchen with the best smell ever! I love making extra loaves to share, but watch out—everyone will want a slice. 😄
What I appreciate most is how tender the inside is while staying sturdy enough for my favorite toppings. It’s a winner in our home for cozy breakfasts or a classic lunch!
Key Ingredients & Substitutions
Sourdough Starter: Using an active starter makes all the difference in rise and flavor. If you’re new to sourdough, you can make your own with flour and water over several days. Store-bought options are also great if that’s easier for you!
Honey: Honey adds sweetness and a touch of moisture. If you’re looking for a substitute, agave syrup or maple syrup works well too. Just keep in mind that they may alter the flavor slightly.
Flours: Bread flour gives the dough strength for a good rise, while whole wheat flour adds a nutty flavor. If you need a gluten-free option, feel free to substitute with gluten-free all-purpose flour, but results may vary.
Oats: Rolled oats enhance texture and add fiber. If you don’t have rolled oats, you can use quick oats or even oat flour, but keep in mind the bread may have a different texture.
Butter: Softened butter can create a richer bread. For a dairy-free option, substitute with coconut oil or leave it out altogether for a lighter loaf.
How Can I Get My Dough to Rise Properly?
The dough’s rise is crucial for a light and airy bread. Here’s how to ensure it rises well:
- Make sure your sourdough starter is bubbly and active. Feed it a few hours before using it to ensure it’s ready.
- During bulk fermentation, keep the dough in a warm spot (about 75°F to 80°F / 24°C to 27°C) to encourage yeast activity.
- The “poke test” helps you know when it’s ready. If the dough springs back slowly, you’re good to go!
- Consider a longer fermentation for more flavor; refrigerating overnight is a great method!
With these tips, you should have a delicious loaf that rises beautifully! Enjoy your baking journey.
How to Make Honey Oat Sourdough Sandwich Bread
Ingredients:
- 1 cup active sourdough starter (100% hydration)
- 1 1/4 cups warm water (about 80°F / 27°C)
- 2 tablespoons honey
- 2 cups bread flour
- 1 cup whole wheat flour
- 3/4 cup rolled oats (plus extra for topping)
- 1 1/2 teaspoons salt
- 2 tablespoons unsalted butter, softened (optional for richer dough)
How Much Time Will You Need?
This recipe will require approximately 4-6 hours of bulk fermentation and 1-2 hours for the final proofing. The active prep time is about 30 minutes. So overall, plan for around 6-8 hours, including rising time. You can also make the dough the night before and refrigerate it for a more developed flavor!
Step-by-Step Instructions:
1. Prepare the Oats:
In a small bowl, combine the rolled oats with the warm water and honey. Mix well and let this mixture soak for about 20 minutes. This soaking gives the oats time to soften and enhances the flavor in the final bread.
2. Mix the Dough:
In a large bowl, combine the bread flour, whole wheat flour, and salt. Then, add the soaked oats mixture along with your active sourdough starter. Use a spatula or your hands to mix everything until you have a sticky dough form.
3. Add Butter (Optional):
If you want a richer bread, incorporate the softened butter by kneading it into the dough until it is fully absorbed. If you prefer a lighter loaf, you can skip this step.
4. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead it for about 8-10 minutes until the dough feels smooth, elastic, and slightly tacky. This step develops the gluten to help the bread rise nicely.
5. Bulk Fermentation:
Place the kneaded dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it ferment at room temperature for 4-6 hours or until it has roughly doubled in size. For an extra flavor boost, you can refrigerate the dough overnight.
6. Shape the Loaf:
Once the dough has risen, gently deflate it and shape it into a loaf that fits comfortably into your greased 9×5 inch loaf pan. Make sure to smooth the top.
7. Final Proof:
Cover the loaf and let it rise again for 1-2 hours, or until it passes the poke test—when a gentle poke leaves an indentation that slowly fills back in.
8. Preheat the Oven:
About 30 minutes before you plan to bake, preheat your oven to 375°F (190°C) to ensure it’s ready for the bread.
9. Top and Bake:
Once the loaf has risen, brush the top lightly with water or milk and sprinkle rolled oats evenly over the surface for an appealing look. Bake in the preheated oven for 35-40 minutes, or until the crust is golden-brown and sounds hollow when tapped.
10. Cool:
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.
This delightful Honey Oat Sourdough Sandwich Bread is great for making sandwiches, toasting, or enjoying with your favorite spread. Happy baking!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour, but the texture might be denser. It’s best to use a blend of both for optimal results.
Can I Use Instant Yeast with This Recipe?
This recipe relies on sourdough starter for leavening, so using instant yeast isn’t necessary. If you choose to add yeast for a faster rise, reduce the amount of starter and adjust the liquid proportion accordingly!
How Should I Store Leftovers?
To keep your bread fresh, store it at room temperature in a paper bag for 2-3 days, or wrap it tightly in plastic wrap and place it in the fridge for longer storage. You can also freeze slices for up to 3 months—just thaw and toast when you’re ready to enjoy!
Can I Add Seeds or Nuts to the Bread?
Absolutely! Adding seeds (like sunflower or pumpkin) or nuts (like walnuts or almonds) can enhance flavor and texture. Just be sure to adjust the flour slightly if you’re adding significant amounts for balance.