This Honey Oat Sourdough Sandwich Bread is soft, fluffy, and just a little sweet. The oats give it a nice texture, making it perfect for all your favorite sandwiches!
Every bite makes me smile, especially when it’s toasted with some butter. Yum! I love making this bread because it fills the house with a warm, cozy smell—what’s not to love?
Key Ingredients & Substitutions
Active Sourdough Starter: This is crucial for the unique flavor and texture. If you don’t have one, you can substitute with commercial yeast. Just dissolve 1 packet (about 2.25 tsp) in warm water and skip the fermentation steps.
Honey: I love honey for its natural sweetness. If you’re looking for a vegan option, maple syrup works well. Just keep in mind it may change the flavor slightly.
Olive Oil or Melted Butter: These fats keep the bread soft. You can use coconut oil or even unsalted butter depending on your taste preferences.
Rolled Oats: Traditional old-fashioned oats work best, but quick oats can be used if that’s what you have. Keep the topping as it adds a nice crunch!
How Do I Get the Dough to Rise Properly?
Factors like temperature, time, and the sourdough starter’s strength affect the dough’s rise. Follow these tips for success:
- Keep your dough in a warm spot during fermentation, around 22°C (72°F) is ideal.
- Be patient! If it feels a bit slow, it’s okay—give it that time to expand and develop flavor.
- Stretch and fold the dough at intervals helps build strength, which is key for structure.
With the right environment and patience, your dough will rise beautifully, resulting in a loaf that’s fluffy and airy!
How to Make Honey Oat Sourdough Sandwich Bread
Ingredients:
For the Dough:
- 500 g (4 cups) bread flour
- 75 g (scant 2/3 cup) rolled oats, plus extra for topping
- 350 ml (1.5 cups) warm water
- 150 g (2/3 cup) active sourdough starter (100% hydration)
- 3 tbsp honey
- 1 tbsp olive oil or melted butter
- 10 g (1.5 tsp) salt
For the Egg Wash:
- 1 egg (for egg wash)
How Much Time Will You Need?
This bread recipe takes about 20 minutes of active preparation time. You’ll also need approximately 5 to 7 hours for fermentation and proofing, including an autolyse period. Baking time is around 35-40 minutes. So, plan for a full day of delicious bread-making!
Step-by-Step Instructions:
1. Combine the Dry Ingredients:
In a large bowl, mix together the bread flour and rolled oats until they are well combined. This will be the base of your dough.
2. Mix the Wet Ingredients:
In a separate bowl or measuring cup, combine the warm water, active sourdough starter, honey, and either olive oil or melted butter. Stir until everything is mixed together well.
3. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl containing the dry ingredients. Use a wooden spoon or a dough scraper to mix everything together until you have a rough dough.
4. Autolyse the Dough:
Cover the bowl with a clean towel or plastic wrap and let it rest for 30 minutes. This step allows the flour to fully hydrate and makes the dough easier to work with.
5. Add the Salt:
After 30 minutes, sprinkle the salt over the dough. Then, fold the dough over itself several times until the salt is fully incorporated. It should feel sticky and elastic.
6. Ferment the Dough:
Cover the bowl again and let it sit at room temperature (around 22°C/72°F). For the first 2 hours, perform stretch and folds every 30 minutes: lift one side of the dough and fold it over itself, making sure to turn the bowl to get all sides. This builds strength in the dough.
7. Shape the Loaf:
After about 3 to 4 hours, your dough should have risen and feel airy. Lightly flour a clean surface and turn the dough out onto it. Shape it into a tight loaf by folding the edges into the center and rolling the dough into a log.
8. Prepare for Proofing:
Place the shaped dough seam side down into a greased or parchment-lined loaf pan. Cover it loosely with a cloth and let it proof until it rises about 1 inch above the rim of the pan, which should take about 2 to 3 hours.
9. Preheat the Oven:
About 30 minutes before baking, set your oven to preheat at 190°C (375°F) to ensure it’s hot when you’re ready to bake.
10. Add the Egg Wash:
In a small bowl, beat the egg with a tablespoon of water to make the egg wash. Brush this mixture generously over the top of the loaf, and sprinkle some rolled oats on top for decoration and crunch.
11. Bake the Bread:
Put the loaf in the preheated oven and bake for 35-40 minutes. The bread is done when it has a deep golden crust and sounds hollow when tapped on the bottom.
12. Cool and Slice:
Once baked, remove the bread from the pan and let it cool on a wire rack. Allow it to cool completely before slicing, which ensures you get nice, clean cuts.
13. Enjoy!
Slice your honey oat sourdough sandwich bread and enjoy it fresh, toasted, or with your favorite spreads!
This bread will be slightly sweet, moist, and fluffy with a tender crumb, flavored perfectly by the sourdough and honey, and enriched by the oats. The topping gives it a lovely, shiny crust that’s just delightful!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute part or all of the bread flour with whole wheat flour. Just be aware that it may lead to a denser loaf, so consider using a mix of both for lighter results. You might need to adjust the liquid slightly since whole wheat flour absorbs more water.
What If My Dough Doesn’t Rise Properly?
If your dough isn’t rising, check the freshness of your sourdough starter—it should be bubbly and active. Also, ensure the dough is in a warm place during fermentation. If it’s too cold, it may take longer to rise, so be patient!
Can I Freeze This Bread?
Absolutely! Once the bread is completely cool, slice it and wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. To reheat, toast slices directly from the freezer or let the loaf thaw in the fridge overnight.
How Long Will This Bread Last?
Freshly baked bread can be stored at room temperature for up to 3 days. Keep it in an airtight container or wrapped in a cloth to maintain moisture. For longer storage, consider freezing as mentioned above!
