Description
This soft and chewy honey oat sourdough bread combines the natural tang of sourdough with the sweetness of honey and the wholesome texture of rolled oats. Perfectly crusty on the outside and tender inside, this artisan loaf is ideal for breakfasts, sandwiches, or as a hearty accompaniment to any meal.
Ingredients
Scale
Main 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)
Topping
- Additional rolled oats for topping (optional)
Instructions
- Combine dry ingredients: In a large mixing bowl, thoroughly mix the bread flour and rolled oats to evenly distribute the oats throughout the flour.
- Prepare wet mixture: In a separate bowl, mix room temperature water, active sourdough starter, and honey until blended. Note that the honey may not fully dissolve, which is normal.
- Mix dough: Pour the wet mixture into the dry ingredients and stir using a wooden spoon or spatula until a shaggy dough forms.
- Add butter (optional): If using melted unsalted butter, incorporate it into the dough by mixing until fully blended.
- Autolyse rest: Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 30 minutes to hydrate the flour and oats.
- Add salt and incorporate: After resting, sprinkle salt evenly over the dough. Use the stretch and fold technique with wet hands to fully dissolve the salt and develop the gluten, folding several times.
- Perform stretch and folds: Over the next 2 hours, perform four rounds of stretch and fold every 30 minutes. Stretch one side of the dough upward and fold it back onto itself, rotating the bowl and repeating on all sides.
- Shape and proof dough: Shape the dough into a tight round ball and place seam side up into a well-floured proofing basket or bowl. Cover and proof at room temperature for 4 to 6 hours until significantly risen and puffy.
- Preheat oven and Dutch oven: Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat thoroughly.
- Prepare for baking: Carefully turn the dough out onto parchment paper. Score the top with a sharp knife or blade and sprinkle additional oats on top if desired.
- Bake bread: Using oven mitts, remove the hot Dutch oven. Lift the parchment paper with the dough and place it gently into the Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 15–20 minutes until the crust is deeply golden brown.
- Cool: Remove the baked bread from the oven and transfer it to a wire rack. Allow it to cool completely for at least 1 hour before slicing to finish the baking process internally.
Notes
- For additional flavor, add sunflower or pumpkin seeds into the dough for nuttiness.
- This bread freezes very well; slice before freezing and store in an airtight bag for up to three months.
- Experiment with other flours like whole wheat or spelt to vary the flavor and texture.
- Increase fermentation time if you prefer a more tangy sourdough flavor from longer sourdough development.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Artisan
Keywords: sourdough bread, honey oat bread, homemade bread, baking recipe, artisan bread, easy sourdough
