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Honey Oat Sourdough Bread Recipe

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4.2 from 14 reviews

Hearty and wholesome Honey Oat Sourdough Bread combines the chewiness of honey-sweetened crumb with nutty oats for a rustic, flavorful loaf. Perfect for elevating your traditional sourdough with a slightly sweet taste and beautiful golden crust.

Ingredients

Wet Ingredients

  • 100 grams sourdough starter (about 1/2 cup)
  • 100 grams honey (scant 1/3 cup)
  • 330 grams water (1 1/4 cups + 2 Tablespoons), room temperature

Dry Ingredients

  • 500 grams bread flour (3 1/2 cups)
  • 90 grams rolled oats, plus more for rolling (1 cup)
  • 12 grams salt (2 teaspoons)

Instructions

  1. Make the Dough: In a large mixing bowl, combine the active sourdough starter, honey, and filtered room temperature water. Mix with a dough whisk or your hand until the mixture is a golden, milky liquid. Add the bread flour, rolled oats, and salt to the wet ingredients. Mix thoroughly until all flour is incorporated; the dough will be wet and sticky rather than forming a ball. Cover the bowl with plastic wrap or a reusable shower cap and rest for at least 30 minutes.
  2. Stretch and Folds: With slightly wet fingers, stretch a portion of the dough above the bowl and fold it over the dough. Rotate the bowl a quarter turn clockwise and repeat this stretch and fold 4-6 times until the dough looks smoother. Cover again and rest for 30 minutes. Repeat this process for a total of 4 rounds, with 30 minutes rest between rounds, covering the dough each time.
  3. Bulk Fermentation: After the final stretch and fold, cover the dough and allow it to bulk ferment at about 70°F for 7-9 hours. Look for the dough to increase in size by 75%, become domed, light, and bubbly with good jiggle when shaken. It should pull away easily from the bowl and pass the windowpane test without tearing.
  4. Pre-shape: Using wet fingers, gently release the dough from the bowl without deflating, and let gravity move it onto the counter. Perform another round of stretch and folds to form a loose shape, then flip the dough seam-side down. Cover and rest for 30 minutes. Prepare a proofing basket (banneton or bowl lined with a tea towel) and lay a tea towel with rolled oats on your workspace.
  5. Final Shape: Flip dough seam side up, fold all four sides of the dough towards the center, and then flip it seam side down again. Cup hands around the dough, rotate it quarter-turns while gently pulling it towards you to tighten the shape without tearing. Lightly wet the top of the dough and roll it on the towel with rolled oats so oats stick. Transfer dough oat side down into the proofing basket, cover with plastic or shower cap.
  6. Cold Proof: Place the proofing basket in the refrigerator to cold proof for 8 to 72 hours. This slows fermentation and develops deeper flavor, but avoid over-proofing which impairs rise during baking.
  7. Score: About 30 minutes before baking, put the dough in the freezer to firm it for scoring. Preheat your oven and Dutch oven to 500°F for at least 30 minutes. Invert the dough with parchment onto a workspace, oat side up. Score a crescent moon shape on top using a lame or razor blade. Lift the dough by parchment and place into the hot Dutch oven, cover with lid.
  8. Bake: Reduce oven to 450°F and bake covered for 30 minutes. Remove lid and bake an additional 10-15 minutes uncovered at 425°F until crust is golden brown and internal temperature reaches at least 205°F. Use foil if crust browns too fast. Remove bread from Dutch oven and cool on wire rack for at least an hour before slicing.

Notes

  • Bread Flour: Best for sourdough due to higher protein, which provides dough strength and rise. All-purpose flour can be substituted but may affect texture. For whole wheat, use 50% whole wheat and 50% bread flour to avoid density.
  • Honey: Adds chewiness, slight sweetness, and deeper crust color. Can accelerate fermentation. Darker honeys add more flavor depth.
  • Oats: Use rolled oats, not quick or instant. Rolled oats maintain texture and provide a nutty flavor and rustic topping.
  • Active Starter: An active sourdough starter ensures good rise and flavor development.
  • Fermentation Time: Adjust bulk fermentation time based on ambient temperature. Warmer temperatures speed fermentation; cooler temperatures slow it.

Find it online: https://recipeplenty.com/honey-oat-sourdough-bread-recipe/