Sourdough Honey Oat Bread
Homemade artisan sourdough bread made with whole grains doesn’t have to be complicated! That’s why Sourdough Honey Oat Bread has become one our most favourite bread recipes!
As you’ll see in my video tutorial for Sourdough Honey Oat Bread I make this in a Bosch mixer so it’s even easier, but if you don’t have something with a larger capacity, you can easily do by hand, or half it to use a Kitchenmaid Mixer.
Sourdough Honey Oat Bread
Homemade artisan sourdough bread made with whole grains doesn't have to be complicated! That's why Sourdough Honey Oat Bread has become one our most favourite bread recipes!
Servings: 4 loaves
- 800 g sourdough starter, fed 6-24 hrs ago, has doubled since being fed
- 700 g warm water
- 100 g olive oil, sunflower oil, melted coconut oil or melted butter
- 15 g salt
- 100 g liquid honey
- 500 g whole wheat flour
- 200 g oats, quick or old fashioned
- 750 g unbleached white flour
Sourdough Honey Oat Bread Dough
- Mix together starter, water, oil, salt and honey until well combined.
- Add flours and oats and mix until it comes together and there's no dry flour left.
- Let sit 30 min to autolyze and for the whole grains to soak up the water.
- After 30 min, knead about 20 times until it comes together.
- Put in a bowl or pot, cover, and put in a warm place to rise until just about doubled, around 6-8 hours.
Shaping Sourdough Honey Oat Bread
- After your first rise, its time to shape! Dump your dough onto a floured surface. Divide into 3 or 4 loaves, depending on size preference.
- Press dough roughly into a 6x8 inch rectangle, fold like a letter with long sides in, flip seam side down and let sit about 10 minutes. This is called a preshape/bench rest and makes your loaves taller!
- Prep your loaf pan by lining with parchment or greasing the pan.
- After the bench rest, flip seam side up, press into rectangle again but this time roll it up, and tuck sides under to make a tidy loaf, then put into the loaf pan.
- Cover gently and let rise in a warm place around 2 hours, until they've not doubled, but risen about 1 1/2 times the original size.
Baking Sourdough Honey Oat Bread
- Preheat oven to 425F.
- Slash the top of your loaves by slicing a few, 1 inch deep slits in the top to allow the dough to expand.
- Bake 20 minutes, rotate pans around, then bake another 15-25 minutes, depending on your oven and loaf size. The best way to tell when your loaves are done is to take their temperature with an instant read thermometer. They should read 190-200F. If not, put back in for a bit longer.
- Take pans out of the oven and remove the loaves from the pans.
- Wrap them in a cotton or wool tea towel or small blanket. This insulated cool down helps the crusts be softer. This is optional but quite lovely. You can also immediately rub them down with butter!
Best Bread Recipes
You all know I love a beautiful loaf of bread! Here are some of my tried & true recipes for sharing with my family or gifting to my community!
How do I find out how to make a sour dough starter?
Where do I find the answers to the above questions?
Is 800g of starter correct? Seems like a lot.
It is! It makes it rise really quickly
Anna Kristen Gadoury
Hi there! I made your recipe (first time sourdough baker here!) and have left it to cool wrapped in tea towels. How long does it need to rest/cool before we can cut into it and enjoy it?
I cool for at least an hour, if not until it is room temp.
Love this bread. I made 1 loaf. Turned out great.
Super yummy bread. Large recipe but great for a freezer stock!
Love this bread! The recipe is easy to follow, and forgiving. Thanks from our family! ?
We love this bread for peanut butter and jam sandwiches!
Love it ! Lots at once for sure. My mixer is a bit sluggish for it I think.
I made this a few weeks ago, the recipe was really easy to follow especially using a food scale! The bread turned out great! I will definitely make it again!
Such a great go to recipe!! Love it!!
This bread is so good!! I put some butter and honey on it and ahh man!! Thanks for always sharing!!
This is the first recipe I’ve had really good, consistent results with! We love it! I also appreciate not having to do math–as a mama of 4, making 3 loaves at a time is a huge time saver!
This feedback makes me so excited!
I love this recipe. I’ve made it 4 times and it is now my go to sandwich bread recipe.
My family loves this bread! Due to freezer space/ family size I usually half this recipe and it works out great. Although I really should start gifting some!
My go to sandwhich bread. Make it frequently 🙂
Turned out great! Made a half batch and just finished off the last loaf 3 days later… it was still super fresh!
love how well this bread keeps!
Is this recipe posted somewhere with gram to cup conversions already done?
Just made a half batch of this recipe. I used ghee for the fats. Turned out superb! Only my second sourdough bread recipe. I left it to rise overnight and it turned out pretty sour, but my family doesn’t mind. Thanks Kate!
This is my go to recipe! It’s perfect for little ones, nice and soft. I make the whole recipe and freeze two of the loaves whole. They defrost easy and taste perfect. We always have wholesome bread on hand now!
I am new to bread making and sourdough, but these loaves turned out great! The video was so helpful. I halved the recipe with no issues. The tip about wrapping the loaves in a towel while they cool really did help soften the crust! Will be making again and gifting!