Description
A tender loaf of sourdough bread infused with honey and rolled oats, creating a sweet, tangy flavor with a soft, chewy texture.
Ingredients
Scale
- 400g bread flour
- 100g rolled oats (plus more for topping)
- 50g honey
- 450g lukewarm water
- 150g active sourdough starter
- 9g salt
- Butter or oil (for brushing, optional)
Instructions
- Prepare the starter: Feed your starter 6–8 hours before mixing until it shows visible bubbles.
- Autolyse the dough: Mix bread flour, rolled oats, honey, and water until combined. Let rest for 30–60 minutes.
- Mix and salt: Add active starter and salt to the dough. Mix until cohesive. Knead gently until elastic.
- Bulk fermentation: Place dough in oiled bowl. Perform stretch-and-fold every 30 minutes for the first two hours, then let ferment until increased by 30–50% (3–5 hours).
- Shape and proof: Shape dough into a boule or batard. Place in banneton and proof in the fridge overnight or at room temperature for 2–4 hours.
- Score and bake: Preheat oven to 475°F (246°C). Score the loaf and bake covered for 20 minutes, then uncover and lower temperature to 450°F (232°C) for another 20–25 minutes.
- Cool: Let the bread cool for at least 1 hour before slicing.
Notes
For a dairy-free option, substitute olive oil for butter. Consider adding herbs for flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
Keywords: sourdough, bread, honey, oats, baking
