Name: Soft and Chewy Honey Oat Sourdough Bread Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 5 h 20 min
Cuisine: Artisan
Ingredients: 500 g bread flour; 100 g rolled oats; 350 g water (room temperature); 100 g sourdough starter (active and bubbly); 50 g honey; 10 g salt; 20 g unsalted butter (melted, optional); Additional rolled oats for topping (optional)

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Introduction

This soft and chewy honey oat sourdough bread combines the gentle sweetness of honey with the hearty texture of rolled oats. It’s a flavorful and wholesome bread perfect for breakfast, sandwiches, or alongside your favorite soups.

A close-up view of a round loaf of bread resting in a white bowl with a blue pattern on the rim, showing a thick, dark brown crust with a shiny glaze topped with scattered light beige oats. The bread is cut partially, revealing a soft, light tan inside with a slightly airy and fibrous texture, along with a fine golden thread-like layer between the crust and the crumb. The background surface is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g bread flour
100 g rolled oats
350 g water (room temperature)
100 g sourdough starter (active and bubbly)
50 g honey
10 g salt
20 g unsalted butter (melted, optional)
Additional oats for topping (optional)

Instructions

Step 1: In a large mixing bowl, combine the bread flour and rolled oats. Mix well to distribute the oats evenly throughout the flour.
Step 2: In a separate bowl, mix the water, active sourdough starter, and honey until blended. The honey might not fully dissolve, and that’s fine.
Step 3: Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Step 4: If using, add the melted butter and mix until fully incorporated.
Step 5: Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 30 minutes (autolyse).
Step 6: After resting, sprinkle the salt over the dough. Incorporate it by stretching and folding the dough several times until the salt is dissolved.
Step 7: Perform stretch and folds every 30 minutes for 2 hours (about 4 rounds): wet your hands, stretch a side of the dough upwards and fold it over itself, then rotate the bowl and repeat.
Step 8: Shape the dough into a round ball and place it seam side up in a well-floured proofing basket or bowl. Cover and proof at room temperature for 4 to 6 hours, until risen and puffy.
Step 9: Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
Step 10: Turn the dough out onto parchment paper. Score the top with a sharp knife. Optionally, sprinkle additional oats on top.
Step 11: Using oven mitts, remove the hot Dutch oven. Carefully lift the parchment with dough and place it inside.
Step 12: Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 15-20 minutes until the crust is golden brown.
Step 13: Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing.

Tips & Variations

For a nuttier flavor, add seeds like sunflower or pumpkin seeds to the dough.
This bread freezes well; slice before freezing and store in an airtight bag for up to three months.
Try substituting some bread flour with whole wheat or spelt for different flavors and textures.
Increase fermentation time for a tangier sourdough flavor.

Storage

Store the bread at room temperature in a paper bag or bread box for up to 3 days to maintain crisp crust and soft crumb. For longer storage, slice and freeze in an airtight bag for up to three months. Reheat slices in a toaster or oven to restore freshness.

How to Serve

A round loaf of bread with a deep golden-brown crust covered in oats sits in a white bowl with blue patterns on the rim, placed on a white marbled surface. The loaf is cut partially into three large wedges, revealing a light, airy interior with a soft, spongy texture. The crust looks crunchy and shiny, with oats scattered unevenly on top, adding a rough texture. The close-up view highlights the contrast between the rough, oat-covered crust and the smooth, soft bread inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

This recipe is designed for sourdough starter; using instant yeast will change the flavor and rising process. If you prefer yeast, look for a similar honey oat bread recipe formulated for yeast.

Why is the dough sticky after mixing?

The dough is expected to be sticky at first due to hydration and oats. Stretch and folds help develop gluten and reduce stickiness over time. Resist adding extra flour to keep the bread soft and chewy.