This Honey Oat Sourdough Sandwich Bread is a tasty twist on a classic. With its soft texture and hint of sweetness from the honey, it’s perfect for any sandwich or toast!
Not to mention, the oats give it a fun crunch! I love how easy it is to make—just mix, knead, and let it rise. Your kitchen will smell amazing, and your friends will be impressed!
Key Ingredients & Substitutions
Sourdough Starter: An active, bubbly starter is crucial for this recipe. If you don’t have one, you can make your own or use a store-bought sourdough starter. It’s best to feed it the day before you bake for the best results!
Honey: Honey adds sweetness and flavor. If you’re looking for a vegan option, try using maple syrup or agave nectar instead. Just note that it may change the taste slightly!
All-Purpose Flour: While all-purpose flour works great, you can swap in whole wheat flour for a nuttier flavor and more fiber. If using whole wheat, you might need to add a bit more water since it absorbs more moisture.
Rolled Oats: Old-fashioned rolled oats are best for texture, but quick oats can work too if that’s what you have on hand. You can also use steel-cut oats for a different texture, but note that they will need longer to soften during baking.
How Do I Properly Knead the Dough?
Kneading helps develop the gluten structure for soft, fluffy bread. Here’s how to do it:
- Turn your dough out onto a floured surface. Lightly flour your hands if the dough is sticky.
- Push the dough away from you using the heel of your hand.
- Fold the dough back over itself and give it a quarter turn. Repeat this process for about 8–10 minutes.
- The dough should become smooth and elastic. If it sticks too much, sprinkle a bit of flour as needed—avoid adding too much, or your bread can end up dense!
Once you’ve kneaded well, place your dough in an oiled bowl and watch it rise. It’s so rewarding to see that dough grow!
How to Make Honey Oat Sourdough Sandwich Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) warm water (about 80°F/27°C)
- 2 tablespoons honey
- 3 cups (360g) all-purpose flour
- 1 cup (90g) old-fashioned rolled oats, plus extra for topping
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted (optional for brushing)
How Much Time Will You Need?
This recipe takes about 4 to 6 hours for the initial rise and an additional 2 to 3 hours for the second rise, plus around 35 to 40 minutes for baking. In total, you’re looking at about 8 to 10 hours, but most of that time is just waiting for the dough to rise. During the waiting periods, you can go about your day!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir gently until the honey dissolves and everything is well mixed.
2. Forming the Dough:
Add in the all-purpose flour, oats, and salt to the bowl. Mix with a wooden spoon or use your hands to combine everything until it forms a shaggy dough. It’s okay if it looks a bit messy at this point!
3. Kneading the Dough:
Turn the dough out onto a lightly floured surface. Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. If your dough feels too sticky, sprinkle a little flour on top as you knead.
4. First Rise:
Place the kneaded dough into a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature until it doubles in size. This could take about 4 to 6 hours, depending on your kitchen temperature. You can also pop it in the fridge overnight if you prefer a slower rise!
5. Shaping the Loaf:
Once your dough has risen, gently deflate it with your hands. Shape it into a loaf shape and place it in a greased 9×5-inch loaf pan. Brush the top lightly with water and sprinkle some extra rolled oats on top for a lovely finish.
6. Second Rise:
Cover the loaf again and let it proof for another 2 to 3 hours. You’ll know it’s ready when it rises just over the edge of the pan.
7. Preheating and Baking:
Preheat your oven to 375°F (190°C). If you’d like a shinier crust, you can brush the top with melted butter just before baking.
8. Baking the Bread:
Bake the loaf for about 35 to 40 minutes until it turns a golden brown color and the internal temperature reaches around 200°F (93°C). Your kitchen will smell amazing at this point!
9. Cooling:
Once out of the oven, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before you slice it.
10. Enjoy:
Now it’s time to slice your delicious honey oat sourdough sandwich bread! It’s perfect for sandwiches, toast, or simply enjoyed plain with a pat of butter.
Happy baking!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
While this recipe relies on sourdough starter for flavor and texture, you can substitute active dry yeast. Use about 2 to 3 teaspoons of yeast, dissolve it in the warm water along with the honey, and follow the rest of the recipe as usual. Note that the bread will have a different taste due to the lack of sourdough’s natural tang.
How Should I Store Leftover Bread?
To store leftover bread, keep it in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. If you want it to last longer, you can freeze the bread. Just slice it first, wrap it tightly in plastic, and place it in a freezer bag for up to 3 months. Thaw at room temperature or toast slices directly from the freezer!
What Can I Swap for Honey?
If you need a substitute for honey, maple syrup or agave nectar work well! Both will add a slight sweetness, though the flavor will be a bit different. If you’re looking for a sugar-free option, try using mashed bananas or unsweetened applesauce, but keep in mind this may alter the texture slightly.
Can I Add Additional Ingredients Like Seeds or Nuts?
Absolutely! Feel free to add up to half a cup of your favorite seeds (like sunflower or pumpkin) or chopped nuts for added texture and flavor. Just mix them in during the kneading stage to ensure they’re well incorporated into the dough.