Rustic Honey Oat Sourdough Loaf

Last Updated on May 14, 2024 by Gabby Hatten

If you’re looking to elevate your sourdough game with a touch of sweetness and wholesome goodness, you’re in for a treat. This easy sourdough honey oat bread recipe combines the tangy allure of sourdough with the comforting flavors of honey and oats. 

No stand mixer? No problem!

This recipe can easily be mixed by hand as it is not a super wet dough. Want to make it prettier too? Cover your shaped dough with rolled oats before placing into the banneton.

Looking for more sourdough recipes? Check out these amazing blueberry cherry sourdough discard muffins and this earl grey sourdough tea cake, just a couple of my favorites!

rustic honey oat sourdough loaf on sage background

Rustic Honey Oat Sourdough Loaf

the perfect amount of sweet with a hint of tangy goodness. this loaf is delicious with butter and honey or served as French toast.
Prep Time 15 minutes
Cook Time 45 minutes
Fermentation 8 hours
Total Time 9 hours

Equipment

  • stand mixer
  • mixing bowls
  • kitchen scale
  • danish dough whisk

Ingredients

  • 150 g active sourdough starter
  • 65 g honey
  • 300 g water
  • 500-520 g flour
  • ¼-½ cup rolled oats

Instructions

  • Add your sourdough starter, honey, and water to the bowl of your stand mixer fitted with the dough hook attachment.
  • Mix well with whisk, until milky.
  • Next, add flour and rolled oats.
  • Knead on low speed for 10-20 minutes.
  • Transfer dough to lightly oiled bowl, cover with plastic wrap, and set in a warm area.
  • Complete 3-4 sets of stretch and folds within the first two hours of bulk fermentation.
  • Let bulk ferment for 8-12 hours, or place in fridge to cold ferment. *fermenation times vary greatly based on temperature of home and other factors. In the summer, I typically only bulk ferment for 6 hours, whereas winter is more like 12 hours. Adjust accordingly (:
  • After bulk fermentation, shape your dough and place in a floured banneton. Let rise for 2-3 hours.
  • Preheat your oven to 450℉ and place your dutch oven inside.
  • Once fully heated, turn your shaped dough onto a piece of parchment paper. Score as desired, and use the parchemnt as a sling to gently place dough into your hot dutch oven.
  • Cover and bake for 32 minutes.
  • Remove lid and bake for another 15 minutes.
  • Let cool on wire rack for 2 hours.
  • Serve, and enjoy!

Notes

OPTIONAL: I cold ferment my doughs overnight always, but it is not a requirement. I ferment my doughs for a minimum of 24 hours for the health benefits. You can absolutely make this a same day recipe if you whip it together in the morning and bake later that evening.
At any point in time, but preferably after the stretch and folds, you can place this dough in the fridge and pick up whenever you’re ready. I have left this dough in the fridge for 3 days, baked, and it was lovely. 

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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