why make this recipe
Honey Oat Sourdough Bread is a delicious and nutritious option for anyone who loves homemade bread. The combination of hearty oats and sweet honey gives this bread a unique flavor and texture. It’s perfect for sandwiches, toast, or just enjoying with a bit of butter. Plus, making it yourself means you know exactly what goes into it, ensuring it’s fresh and free from preservatives.
how to make Honey Oat Sourdough Bread
Ingredients:
- 625 grams bread flour (about 4 cups)
- 100 grams active sourdough starter (about 1 cup)
- 10 grams salt (about 1 3/4 teaspoon)
- 450 grams water (about 1 1/2 cups)
- 30 grams honey
- 50 grams rolled oats (extra for topping)
Directions:
- Combine the sourdough starter, water, and bread flour in a large mixing bowl. Use a wooden spoon to mix until it becomes dense.
- Let this mixture sit for one hour; this is called the autolyse stage.
- After the hour, add the salt, honey, and rolled oats. Let it sit for another 30 minutes.
- Perform the first stretch and fold method on the dough.
- Rest the dough for another 30 minutes and repeat the folding process. Do this 3-4 more times, at 30-minute intervals.
- Once the dough has doubled in size, shape it into a ball. Prepare for the fridge.
- Line a bowl with a towel or use a proofing basket. Flour the surface, and place the dough smooth side down inside.
- Cover it with plastic wrap and let it sit in the fridge for at least 12 hours (you can go up to 24 hours).
- Preheat your oven to 425 degrees Fahrenheit with a Dutch oven inside.
- Gently flip the dough onto parchment paper. Spray it with water and sprinkle oats on top.
- Cut slits or designs in the dough to help it rise, then transfer it into the hot Dutch oven.
- Add ice cubes outside the parchment for a bubbly crust if you want.
- Bake for 35 minutes, checking at 30 minutes. Remove the lid to brown if needed.
- Cool the bread completely on a rack before slicing.
how to serve Honey Oat Sourdough Bread
This bread is versatile! You can serve it warm with butter, use it for sandwiches, or toast it for breakfast. Adding your favorite jam or honey can enhance its flavor even more. It pairs well with soups and salads too.
how to store Honey Oat Sourdough Bread
To store your Honey Oat Sourdough Bread, keep it in a bread bag or wrap it in a clean kitchen towel. Place it at room temperature for up to three days. If you want to keep it longer, consider slicing it and freezing the pieces. You can then toast them directly from the freezer.
tips to make Honey Oat Sourdough Bread
- Make sure your sourdough starter is active and bubbly for the best results.
- Adjust the hydration of the dough with a bit more water if it feels too dry.
- Don’t skip the autolyse stage; it helps the flour absorb water and creates a better texture.
- If you’re new to the stretch and fold method, watch a video for better understanding.
variation
You can add different seeds, nuts, or dried fruits to the dough for added flavor and nutrition. Some enjoy adding sunflower seeds or cranberries for a fun twist!
FAQs
Q: How can I tell if my sourdough starter is active?
A: Your sourdough starter is active if it bubbles, rises in size after feeding, and has a pleasant sour smell.
Q: Why do I need to let the dough rise in the fridge?
A: Cold fermentation in the fridge develops flavor and allows the dough to rise slowly, which creates a better texture and taste.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, but the texture and rise may be slightly different. Bread flour gives more structure because of its higher protein content.
Honey Oat Sourdough Bread
- Total Time: 275 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A delicious and nutritious bread made with hearty oats and sweet honey, perfect for sandwiches or toast.
Ingredients
- 625 grams bread flour (about 4 cups)
- 100 grams active sourdough starter (about 1 cup)
- 10 grams salt (about 1 3/4 teaspoon)
- 450 grams water (about 1 1/2 cups)
- 30 grams honey
- 50 grams rolled oats (extra for topping)
Instructions
- Combine the sourdough starter, water, and bread flour in a large mixing bowl. Use a wooden spoon to mix until it becomes dense.
- Let this mixture sit for one hour; this is called the autolyse stage.
- After the hour, add the salt, honey, and rolled oats. Let it sit for another 30 minutes.
- Perform the first stretch and fold method on the dough.
- Rest the dough for another 30 minutes and repeat the folding process. Do this 3-4 more times, at 30-minute intervals.
- Once the dough has doubled in size, shape it into a ball and prepare for the fridge.
- Line a bowl with a towel or use a proofing basket. Flour the surface, and place the dough smooth side down inside.
- Cover it with plastic wrap and let it sit in the fridge for at least 12 hours (you can go up to 24 hours).
- Preheat your oven to 425°F with a Dutch oven inside.
- Gently flip the dough onto parchment paper. Spray it with water and sprinkle oats on top.
- Cut slits or designs in the dough to help it rise, then transfer it into the hot Dutch oven.
- Add ice cubes outside the parchment for a bubbly crust if desired.
- Bake for 35 minutes, checking at 30 minutes. Remove the lid to brown if needed.
- Cool the bread completely on a rack before slicing.
Notes
Make sure your sourdough starter is active and bubbly for the best results. Adjust hydration if the dough feels too dry. Don’t skip the autolyse stage for better texture.
- Prep Time: 240 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg