Honey Oat Sourdough Bread
A tender, slightly sweet sourdough loaf studded with rolled oats and lightly sweetened with honey. Soft crumb, oat-studded crust, and a gentle tang from an active starter.
Ingredients
Starter
- 50 g active sourdough starter 100% hydration
- 50 g whole wheat flour
- 50 g water room temperature
Dough
- 450 g bread flour
- 50 g rolled oats
- 320 g water
- 100 g active starter bubbly and fed
- 30 g honey
- 10 g fine sea salt
- 20 g rolled oats for topping
Optional
- 1 tablespoon melted butter or olive oil for brushing
Instructions
- Feed your starter early so it’s active and bubbly when you mix the dough. Aim for a starter that doubles within 4–6 hours.
- Mix bread flour, 50 g oats, and 300 g water until no dry flour remains. Cover and rest 30–45 minutes.
- Dissolve the starter in the remaining water, add to the dough with honey, and sprinkle in the salt. Fold until incorporated.
- Perform stretch-and-folds every 30 minutes for 2 hours (4–5 sets). Then let the dough rest until slightly increased in volume and bubbly (about 1–2 more hours).
- Turn dough onto floured surface, shape into a loose round, and rest 15 minutes to relax.
- Shape into a tight boule or bâtard, place in a floured banneton seam-side up, sprinkle with oats, and refrigerate 8–16 hours.
- Preheat Dutch oven to 475°F (245°C). Invert loaf onto parchment, score, and bake covered 20 minutes. Uncover, reduce oven to 430°F (220°C), and bake 15–25 minutes more until deeply golden.
- Cool on a rack at least 2 hours before slicing to allow the crumb to finish setting.
Notes
Rolled oats give the best texture; quick oats can be used but may become pasty.
If your starter is sluggish, give it warm feedings or lengthen bulk fermentation.
Freeze slices for longer storage; toast directly from frozen.
If your starter is sluggish, give it warm feedings or lengthen bulk fermentation.
Freeze slices for longer storage; toast directly from frozen.
Nutrition
Calories: 210kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated Fat: 0.7gSodium: 220mgSugar: 4g
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