Honey Oat Sourdough

Honey Oat Sourdough

The perfect blend of sweetness and hearty flavor, this Honey Oat Sourdough recipe is a crowd favorite! Whether you eat it with your morning coffee or serve it as a dinner side, you won't be disappointed in the delicious flavor.

Course bread, Breakfast, Side Dish

Cuisine bread, Sandwich, Snack

Keyword honey oat bread, oat sourdough bread, sourdough honey oat bread

Prep Time 6

Cook Time 1 45

Cold Proof Time 12

Total Time 19 45

Servings 12 slices

Baking Temp 475°F | 450°F | 210°F

Calories 200kcal

Author Haley Hermanson, North Dakota Wheat Commission

Ingredients

400 g All-purpose flour
100 g Whole wheat flour
375 g Water total
100 g Active sourdough starter
50 g Honey
10 g Salt
40 g Rolled oats

Instructions

Soak the Oats

Combine 40g rolled oats + 54g water and let sit for at least 30 minutes, or up to a few hours. The oats should be soft and hydrated.

Autolyse

Mix 400g AP flour + 100g whole wheat flour + 335g water until no dry flour remains. Cover and rest 30–60 minutes.

Add the Remaining Ingredients

Add 100g active starter, 50g honey, 10g salt, the soaked oats, and 26g of the reserved water. (Do not add the original 40g reserved amount; the oat soak already contains 14g extra water.)
Squeeze and fold until everything is incorporated. The dough will be somewhat sticky

Bulk Fermentation

Bulk ferment at room temperature for roughly 3½–5 hours, depending on dough and room temperature.
Perform 3–4 sets of stretch-and-folds during the first 2 hours, about 30 minutes apart.
Look for the dough to become smoother, puffier, and airy, with visible bubbles and roughly 40–60% rise.

Shape

Turn the dough onto a lightly floured surface. Pre-shape into a round and rest 15–20 minutes.
Shape into a boule or batard. For an oat-topped loaf, roll the surface gently in dry rolled oats before placing seam-side up in a banneton.

Cold Proof

Cover and refrigerate for 8–14 hours.

Open Bake

Preheat oven to 475°F (245°C) for at least 45 minutes, with a baking stone/steel or heavy sheet pan on the middle rack and an empty metal pan on the bottom rack.
Turn the cold dough onto parchment, score, and slide onto the hot baking surface.
Immediately add steam by placing about 1 cup ice cubes in the hot steam pan, or carefully pouring about 1 cup boiling water into it. Close the oven quickly.
Bake at 475°F with steam for 20 minutes. Do not open the oven during this stage.
Remove the steam pan, lower the oven to 450°F (232°C), and bake another 20–25 minutes.
Because of the honey, watch the crust closely. If it darkens too quickly, tent loosely with foil for the final 10 minutes.
Target internal temperature: 208–210°F (98–99°C).

Cool

Cool completely—ideally about 2 hours—before slicing so the crumb can finish setting.

Notes

Honey adds subtle sweetness and encourages browning, while the soaked oats help keep the crumb soft and tender. Watch the dough rather than the clock during bulk fermentation.

EatWheat.org provides nutrition information for recipes as a courtesy and is an estimate only. This information comes from online calculators and should be considered an estimate, not a guarantee. Varying factors like brand types, natural variations in produce, and ingredient preparation can change the nutritional information in any recipe. For absolute accuracy, calculate your own nutritional information.

Nutrition