This Honey Oat Sourdough Sandwich Bread is a warm, fluffy treat perfect for sandwiches or toast. Made with wholesome oats and a touch of honey, it’s both sweet and hearty!
There’s something special about baking bread at home. I love slicing into a warm loaf and enjoying it with butter—nothing beats that fresh bread smell! 🥪
Key Ingredients & Substitutions
Bread Flour: This gives the bread structure and chewiness. If you’re in a pinch, you can swap half the bread flour for all-purpose flour, but the texture might be slightly different.
Rolled Oats: These add texture and nutrients. You could use quick oats if that’s what you have, but keep in mind they might break down a bit more in the baking process.
Sourdough Starter: Using an active sourdough starter is crucial for that tangy flavor. If you don’t have sourdough, you can use instant yeast (about 2 teaspoons), but it won’t have the same depth of flavor.
Honey: This adds sweetness and helps with browning. Maple syrup or agave syrup can be used as alternatives, especially for vegan options.
Olive Oil or Butter: This is optional, but adding fat helps keep the crumb soft. If you want to skip it, that’s fine too!
How Do I Properly Knead the Dough?
Kneading is essential to develop gluten, which gives bread its structure. Here’s a simple way to do it:
- After combining the ingredients, turn the dough onto a lightly floured surface.
- Push the dough away from you using the heel of your hand.
- Fold the dough back over itself and give it a quarter turn. Repeat this process for about 8-10 minutes, until the dough is smooth and elastic.
Don’t rush it! A well-kneaded dough will spring back when poked and should be slightly tacky but not sticky. Enjoy the process—it’s rewarding to feel the dough transform!
Honey Oat Sourdough Sandwich Bread
Ingredients You’ll Need:
- 500g bread flour (about 4 cups)
- 100g rolled oats (plus extra for topping)
- 350g water (about 1½ cups), lukewarm
- 150g active sourdough starter (100% hydration)
- 2 tbsp honey
- 2 tsp salt
- 1 tbsp olive oil or melted butter (optional, for softer crumb and crust)
- Additional rolled oats for sprinkling on top
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, followed by 4-6 hours of fermentation time (don’t worry; this happens while you relax!). Finally, you’ll need about 35-40 minutes for baking and cooling. The total time might be around 5-7 hours, perfect for a day at home!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the bread flour and rolled oats. Pour in the lukewarm water and honey, mixing everything together until just combined. This helps to hydrate the flour and oats. Let the mixture rest for 30 minutes; this stage is called the autolyse, and it’s super important for flavor and texture!
2. Add Starter and Salt:
After the rest, add your active sourdough starter and salt to the bowl. Mix well, then knead the dough for about 8-10 minutes by hand or with a mixer until it’s smooth and elastic. You want the dough to be a little tacky but not sticky.
3. Bulk Fermentation:
Cover the bowl with a damp cloth or plastic wrap and let it ferment at room temperature for 4-6 hours. During the first 2 hours, fold the dough every 30 minutes. This helps to strengthen it. You’ll know it’s ready when it’s noticeably risen and has bubbles forming.
4. Shape the Loaf:
Lightly flour your work surface and turn the dough out onto it. Shape it tightly into a loaf by folding the edges into the center, then rolling it into a tight log shape. This helps create structure.
5. Proof:
Place the shaped loaf into a greased loaf pan. Sprinkle some rolled oats on top and press them gently to stick. Cover the loaf and let it proof for 1-2 hours at room temperature, until it rises about 1 inch above the rim of the pan.
6. Preheat Oven:
About 30 minutes before you’re ready to bake, preheat your oven to 220°C (425°F). This way, it’s hot and ready for the bread.
7. Bake:
Pop the loaf in the oven at 220°C (425°F) for 10 minutes. Then, reduce the temperature to 190°C (375°F) and bake for another 25-30 minutes. You’ll know it’s done when the crust is deep golden brown and the loaf sounds hollow when you tap it.
8. Cool:
Once baked, carefully remove the loaf from the pan and let it cool completely on a wire rack before slicing. This step is crucial to ensure a nice texture!
This Honey Oat Sourdough Sandwich Bread yields a soft, airy crumb with a lovely hint of sweetness from the honey and a chewy, oat-speckled crust. It’s perfect for sandwiches, toast, or simply enjoying with butter and jam. Happy baking!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute some of the bread flour with whole wheat flour for a heartier bread. A good ratio is to use half whole wheat and half bread flour, but the texture may be denser, and you might need to adjust the water slightly.
Can I Make This Bread Without a Sourdough Starter?
Absolutely! If you don’t have a sourdough starter, you can use about 2 teaspoons of instant yeast instead. Just mix it in with the flour and salt, and skip the bulk fermentation step, allowing the dough to rise for about an hour instead.
How Do I Store Leftover Bread?
Once cooled, store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and put it in a freezer bag; it will keep well in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy!
How Can I Adjust the Sweetness of the Bread?
If you prefer a less sweet bread, you can reduce the honey to 1 tablespoon or omit it altogether. However, keep in mind this may alter the texture slightly, as honey contributes to moisture and the browning of the crust.