Honey Oat Sourdough Bread

Why Make This Recipe

Honey Oat Sourdough Bread is not just delicious but also a great way to embrace the art of baking. The natural sweetness of honey combined with the wholesome texture of oats makes this bread a perfect choice for breakfast, lunch, or a snack. Plus, making sourdough bread at home can be a rewarding experience that connects you to the basics of cooking and baking.

How to Make Honey Oat Sourdough Bread

Ingredients

• 625 grams bread flour (about 4 cups)
• 100 grams active sourdough starter (about 1 cup)
• 10 grams salt (about 1 3/4 teaspoon)
• 450 grams water (about 1 1/2 cups)
• 30 grams honey
• 50 grams rolled oats (extra for topping)

Directions

1. Combine sourdough starter, water, and flour in a large mixing bowl. Mix it with a wooden spoon until dense.
2. Let the mixture sit for one hour. This is called the autolyse stage.
3. Add salt, honey, and oats. Let it sit for another 30 minutes.
4. Perform the first stretch and fold or coil fold method on the dough.
5. Rest the dough for another 30 minutes and repeat the folding process. Do this 3-4 more times at 30-minute intervals.
6. When the dough has doubled in size, shape it into a ball. Prepare for the fridge.
7. Line a bowl with a towel or use a proofing basket. Flour the surface and place the dough smooth side down inside.
8. Cover it with plastic wrap. Let it sit in the fridge for at least 12 hours (up to 24 hours).
9. Preheat the oven to 425 degrees Fahrenheit with a Dutch oven inside.
10. Gently flip the dough onto parchment paper. Spray with water and sprinkle oats on top.
11. Cut slits or designs in the dough to help it rise. Transfer it into the hot Dutch oven.
12. For a bubbly crust, add ice cubes on the outside of the parchment if desired.
13. Bake for 35 minutes. Check at 30 minutes and remove the lid to brown if needed.
14. Cool the bread completely on a rack before slicing.

How to Serve Honey Oat Sourdough Bread

Serve Honey Oat Sourdough Bread fresh out of the oven with a spread of butter or cream cheese. It’s great for making sandwiches or enjoying alongside a warm bowl of soup. You can also pair it with jam or honey for a sweet treat!

How to Store Honey Oat Sourdough Bread

To store your Honey Oat Sourdough Bread, let it cool completely. Wrap it in a clean towel or store it in a bread bag to keep it fresh. It can be kept at room temperature for a few days. For longer storage, consider freezing slices in an airtight bag and toasting them as needed.

Tips to Make Honey Oat Sourdough Bread

• Make sure your sourdough starter is active before starting the recipe.
• Measuring ingredients accurately will help achieve the best results.
• Do not skip the autolyse stage; it helps develop the dough’s gluten structure.
• Keeping the dough covered while resting prevents it from drying out.
• Experiment with different toppings, like seeds or nuts, for added flavor and texture.

Variation

You can try adding seeds, like sunflower or pumpkin seeds, to the dough for extra nutrition. You can also replace the honey with maple syrup or agave syrup for different sweetness.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be slightly different. Bread flour gives a better rise and chew.

2. What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it may be due to inactive sourdough starter or too cold a fermentation environment. Make sure your starter is bubbly and has been fed recently.

3. Can I bake the bread without a Dutch oven?
Yes, you can. Just place the dough on a baking sheet lined with parchment paper, but you may not achieve the same crusty texture without the Dutch oven’s steam.

Honey Oat Sourdough Bread

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• Author: jurgentukur
• Total Time: 125 minutes
• Yield: 1 loaf
• Diet: Vegetarian

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Description

A delicious sourdough bread with the natural sweetness of honey and wholesome oats, perfect for any meal or snack.

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Ingredients

• 625 grams bread flour (about 4 cups)
• 100 grams active sourdough starter (about 1 cup)
• 10 grams salt (about 1 3/4 teaspoon)
• 450 grams water (about 1 1/2 cups)
• 30 grams honey
• 50 grams rolled oats (extra for topping)

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Instructions

1. Combine sourdough starter, water, and flour in a large mixing bowl. Mix with a wooden spoon until dense.
2. Let the mixture sit for one hour (autolyse stage).
3. Add salt, honey, and oats. Let it sit for another 30 minutes.
4. Perform the first stretch and fold or coil fold method on the dough.
5. Rest the dough for another 30 minutes and repeat folding process 3-4 more times at 30-minute intervals.
6. When dough has doubled in size, shape it into a ball. Prepare for the fridge.
7. Line a bowl with a towel or use a proofing basket. Flour the surface and place dough smooth side down inside.
8. Cover with plastic wrap. Let it sit in the fridge for at least 12 hours (up to 24 hours).
9. Preheat oven to 425 degrees Fahrenheit with a Dutch oven inside.
10. Gently flip dough onto parchment paper. Spray with water and sprinkle oats on top.
11. Cut slits or designs in the dough to help it rise. Transfer into the hot Dutch oven.
12. For a bubbly crust, add ice cubes outside of parchment if desired.
13. Bake for 35 minutes. Check at 30 minutes and remove the lid to brown if needed.
14. Cool bread completely on a rack before slicing.

Notes

Ensure your sourdough starter is active for the best results. Experiment with different toppings for added flavor.

• Prep Time: 60 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American