Honey Oat Sourdough Bread Recipe Is What to Bake This Weekend by Jan Mostrom

Honey Oat Sourdough Bread Recipe Is What to Bake This Weekend

I’ve been, like many, making sourdough bread for the past few years. I’m always looking for new ways to make my sourdough loaf a bit different. This honey oat loaf recipe is a wonderful way to update a plain sourdough loaf with an oat and honey finish.

This sourdough recipe takes overnight for bulk fermentation, but is a lovely change from traditional sourdough. I hydrated my starter a bit different than my traditional method, and the results were an airy inside with a delicious crunchy oat outside!

When baking sourdough I use a kitchen scale to measure for better control, but feel free to use a converter if you want to use cups. Here are the few wholesome ingredients that you will need to make this wonderful oat and honey sourdough for your family or friends: sourdough starter and flour to feed, filtered water, honey, whole-wheat flour, all-purpose flour, oats and salt.

Serve this oat sourdough bread as a side dish with dinner slathered with butter. You can also make delicious sandwiches out of it for lunch or toast for breakfast.

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Cuisine: American 
Prep Time: 30 minutes 
Inactive/Rest Time: 6 to 7 hours plus 10 to 12 hours overnight for bulk fermentation 
Cook Time: 46 minutes 
Total Time: 76 minutes plus inactive/rest time
Servings: 10 (makes one large loaf)


  • 60 grams active, bubbly sourdough starter (1/2 cup)
  • 360 grams filtered water (1 1/2 cups)
  • 25 grams honey (1 1/4 teaspoons)
  • 50 grams whole-wheat flour (1/2 cup)
  • 100 grams oats, plus more for rolling (1 cup)
  • 400 grams all-purpose flour (3.2 cups)
  • 10 grams salt (1.75 teaspoons)

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Recipe Notes

  • The best way to make this bread is using a food scale. You can find inexpensive ones through the link below.
  • Store the bread in an airtight container on the counter.

Here's how to make it: 

  1. First thing in the morning feed your starter with a 1:3:3 ratio – 1 part starter, 3 parts water and 3 parts flour. Set aside to rise (100 g starter, 300 g water, 300 g whole-wheat flour is what I used).
  2. When the starter has risen to it’s peak, make the dough in a medium bowl by mixing your fed starter, water and honey together. Add the oats, both flours and salt and blend well to incorporate all the flour.
  3. Cover the dough with a damp kitchen towel and let rest for 1 hour.
  4. Using the pull and fold method, pull up one side of the dough and fold it over. Fold over the dough 6 to 8 times, rotating the bowl after each fold. Cover with towel and let rest for another hour. Continue this process of the stretch and fold every hour and then covering to rest for 3 more times. After the last time, cover your dough and leave out on your counter over night.
  5. The next morning place your dough onto a lightly floured surface and shape into the loaf shape of your dutch oven. (Mine is oval.) Sprinkle a good amount of oats into the banneton and roll the dough over them. “Stitch” the top of your loaf together by folding one side of the dough over the other side of the dough, right up the middle of the loaf. Cover and place into the refrigerator for at least 2 hours or all day if you want to cook the loaf in the evening.
  6. When you are ready to cook, preheat your oven to 475 degrees F with your covered dutch oven inside for 20 minutes. Place a piece of parchment over the top of your loaf and flip it onto the parchment paper on your counter. Use a sharp serrated knife or razor to slice a line down the middle of your loaf.
  7. Put the bread with the parchment into the preheated Dutch oven and cover. Place the pan into the oven and bake for 23 minutes. Turn oven down to 450 F and remove lid and bake for another 23 minutes. Remove from oven, cool for at least 30 minutes and enjoy this delicious loaf!

Nutrition Facts Per Serving

Calories: 184

Total Fat: 0.8g

Saturated Fat: 0.1g

Cholesterol: 0mg

Sodium: 345mg

Total Carbohydrate: 37.6g

Dietary Fiber: 2.5g

Total Sugars: 3.1g

Protein: 5.4g

Vitamin D: 0mcg

Calcium: 9mg

Iron: 2mg

Potassium: 47mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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