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!
Ingredients
- 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
Instructions
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 ½ 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!
Video
Notes
- Yields 4 loaves
Nutrition
Calories: 148kcalCarbohydrates: 27gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 123mgPotassium: 71mgFiber: 2gSugar: 2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!