Description
A comforting loaf of soft and chewy honey oat sourdough bread, featuring a balance of sourdough tang and sweet honey notes with a nutty oat chew.
Ingredients
Scale
- 350g bread flour
- 50g rolled oats
- 275–300g water
- 100g active sourdough starter
- 8–10g salt
- 30g rolled oats (for enrichment)
- 20–30g melted butter or olive oil (optional)
- Seeds or chopped nuts (optional)
Instructions
- In a large bowl, mix bread flour with rolled oats and water until no dry flour remains. Cover and rest for 30–45 minutes.
- Stir in active sourdough starter and salt dissolved in a tablespoon of water until cohesive.
- Let the dough rest at room temperature for 4–6 hours, performing 4 sets of stretch-and-folds every 30 minutes during the first 2 hours.
- At the end of bulk fermentation, gently knead in additional rolled oats and melted butter or oil if using.
- Shape the dough into a tight boule or bâtard, let it bench rest for 20–30 minutes, then place it in a floured banneton or bowl for final proofing.
- Preheat oven to 475°F (245°C) with a Dutch oven inside. Invert the loaf onto parchment, score with a blade, and transfer into the hot Dutch oven. Bake covered for 20 minutes, then reduce temperature to 450°F (230°C) and bake uncovered for another 12–15 minutes.
- Let the bread cool completely on a rack for at least 2 hours before slicing.
Notes
Always weigh your ingredients for consistency. Watch your dough instead of the clock to adjust fermentation times based on temperature. Use a lame for clean scoring.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough, bread, honey, oats, baking
