This Honey Oat Sourdough Sandwich Bread is a warm, fluffy delight that’s perfect for sandwiches or toast. The sweet hint of honey pairs beautifully with the wholesome oats!
I love how this bread makes my kitchen smell amazing while baking. Plus, it’s so much fun to slice—it just has that perfect soft texture. Enjoy with your favorite toppings! 🍯🥪
Key Ingredients & Substitutions
Sourdough Starter: A bubbly and active starter is key for great rise and flavor. If you’re new to sourdough, you can find a starter from a friend or buy some online. You can also use store-bought yeast, but that changes the bread’s character.
Honey: Love the sweetness honey brings! If you’re vegan, feel free to swap it for maple syrup or agave syrup. The flavor will slightly change, but it will still be delicious.
Flour: Bread flour has a higher protein content, making it better for structure. You can use all-purpose flour if you don’t have bread flour, but for the best texture, stick to bread flour when you can.
Oats: Rolled oats are great for taste and texture. If you want a gluten-free version, use certified gluten-free oats. You can also use other grains like quinoa flakes or chia seeds for a different texture!
How Do I Achieve the Perfect Rise?
Getting your dough to rise well is an art! The first step is to ensure your sourdough starter is active, meaning it has doubled in size after feeding. This indicates it’s ready to work!
- After mixing the dough, give it a good knead for elasticity. A well-kneaded dough traps more air for rising.
- During the first rise, keep the bowl covered in a warm place. A cozy spot helps the yeast work its magic and gives you fluffier bread.
- Don’t rush the second rise either! You want it to fill the pan, giving you a nice, tall loaf.
How to Make Honey Oat Sourdough Sandwich Bread
Ingredients You’ll Need:
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup warm water (about 80°F/27°C)
- 2 tablespoons honey
- 3 cups bread flour
- 1 cup rolled oats, plus extra for topping
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted (optional for richer dough)
- Additional water if needed for hydration
How Much Time Will You Need?
This recipe will take about 5 to 6 hours of prep time, including two rising periods. You’ll spend around 10-15 minutes mixing, kneading, and shaping the dough. Then let it rise, bake, and cool before slicing!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, add your active sourdough starter, warm water, and honey. Stir everything together until the honey is fully dissolved. It should look smooth and a little bubbly!
2. Add Dry Ingredients:
Now, it’s time to add in the dry ingredients! Measure out the bread flour, rolled oats, and salt, and mix them into the wet mixture. Keep stirring until it forms a shaggy dough. If you want a richer flavor, stir in the melted butter here as well.
3. Knead the Dough:
Dust your countertop with a little flour and turn the dough out onto the surface. Knead it for about 8 to 10 minutes until it feels smooth and elastic. If it feels too dry, just add a little extra water, one tablespoon at a time, to get the right consistency.
4. First Rise:
Place your kneaded dough into a lightly greased bowl. Cover it up with a damp cloth or plastic wrap, then let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size. Find a warm spot for it to help speed things along!
5. Shape the Loaf:
Once the dough has risen enough, gently deflate it to let all that lovely air out. Form the dough into a loaf shape, then put it into a greased 9×5-inch loaf pan.
6. Second Rise:
Cover your loaf pan with a towel and allow it to rise again for another 2 to 3 hours. It should puff up and reach the top of the pan, ready to bake!
7. Preheat the Oven:
While the dough is doing its final rise, preheat your oven to 375°F (190°C) so it’s nice and hot when the bread is ready to go in.
8. Add Topping:
Once the dough has risen nicely, give the top a light brush with water or a beaten egg wash (if you like a shiny crust). Sprinkle some extra rolled oats on top to make it look even more appetizing!
9. Bake:
Your bread will bake in the preheated oven for about 35 to 40 minutes. You’ll know it’s done when the crust is golden brown and a thermometer reads around 190°F (88°C) inside the loaf.
10. Cool:
Once out of the oven, let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Patience is key—let it cool before slicing for the best texture!
Enjoy your Honey Oat Sourdough Sandwich Bread toasted or fresh with your favorite spread! 🍞❤️
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour, but keep in mind that it may result in a denser bread. If you go this route, consider using a mix of whole wheat and all-purpose flour for a lighter texture, or add a bit more water to achieve the right consistency!
What if My Sourdough Starter Is Not Active?
Make sure your starter is fed at least 4-6 hours before using it. It should be bubbly and doubled in size. If it’s not active, give it a day or two of feeding and check its readiness to ensure your bread rises well.
How Should I Store This Bread?
To keep your Honey Oat Sourdough Sandwich Bread fresh, wrap it in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days—or you can refrigerate it for up to a week. For longer storage, slice and freeze the bread!
Can I Add Other Ingredients like Seeds or Nuts?
Absolutely! Feel free to add your favorite seeds, nuts, or dried fruits to the dough. Just keep in mind that adding additional ingredients can affect the dough’s hydration, so you might need to adjust the water slightly for the best results!
