Honey Oat Sourdough Sandwich Bread Recipe Made Easy

There’s something irresistibly wholesome about a freshly baked loaf of sourdough bread, especially when it’s infused with the natural sweetness of honey and the hearty goodness of oats. This honey oat sourdough sandwich bread recipe is perfect for those who want to enjoy a tender, flavorful bread that balances a subtle tang with a hint of sweetness.

Whether you’re making sandwiches for a busy workweek or simply craving a comforting homemade loaf, this bread delivers on texture, taste, and nutrition.

Using a sourdough starter not only brings out complex flavors but also makes the bread easier to digest. The oats add a lovely nutty crunch and boost the fiber content, making this bread a nutritious choice for your daily meals.

Plus, the honey enhances the crust’s caramelization, giving you a golden, slightly glossy finish that’s simply delightful. Let’s dive into this easy-to-follow recipe and bring the bakery experience right into your kitchen!

Why You’ll Love This Recipe

This honey oat sourdough sandwich bread is a wonderful blend of traditional sourdough tang and natural sweetness, making every bite both comforting and exciting. One of the best parts is how versatile it is—you can use it for everything from classic sandwiches to avocado toast or simply slathered with vegan butter.

Natural ingredients: This recipe relies on wholesome components like whole wheat flour, rolled oats, and raw honey, ensuring you’re nourishing your body while enjoying fantastic flavors.

Long fermentation: Thanks to the sourdough starter and slow rise, the bread develops incredible depth and texture, with a chewy crust and soft crumb.

Plus, it’s a rewarding baking project that will fill your home with the warm aroma of fresh bread—perfect for impressing family and friends!

Ingredients

• 500g bread flour (or a mix of bread and whole wheat flour)
• 100g rolled oats, plus extra for topping
• 350g water, lukewarm
• 150g active sourdough starter (fed and bubbly)
• 2 tbsp honey (preferably raw or organic)
• 10g salt

Equipment

• Large mixing bowl
• Dough scraper or spatula
• Kitchen scale (for precise measurements)
• Proofing basket or bowl lined with a floured towel
• Loaf pan (8.5 x 4.5 inch recommended)
• Baking sheet or pizza stone
• Sharp knife or bread lame for scoring
• Clean kitchen towel
• Cooling rack

Instructions

1. Mix the dough: In the large bowl, combine the bread flour, rolled oats, and salt. In a separate container, whisk together the lukewarm water, sourdough starter, and honey until well blended.
2. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Use a dough scraper or your hand to mix until you get a shaggy dough. Cover the bowl with a towel and let it rest for 30 minutes (this is the autolyse phase, which improves gluten development).
3. Stretch and fold: After the rest, perform a series of stretch and folds every 30 minutes for the next 2 hours. To do this, wet your hand, grab one side of the dough, stretch it upward, and fold it over the top. Repeat on all four sides of the bowl. This strengthens the dough without kneading.
4. First rise: Cover the bowl and allow the dough to ferment at room temperature for 4-6 hours, or until it has risen by about 50% and shows bubbles on the surface.
5. Shape the dough: Lightly flour your work surface and gently turn out the dough. Shape it into a tight loaf by folding the edges under and rolling it into a log shape that fits your loaf pan.
6. Final proof: Place the shaped dough seam-side up into a lightly oiled loaf pan. Sprinkle some rolled oats on top and cover loosely with a towel or plastic wrap. Let it prove for 2-3 hours at room temperature, or refrigerate overnight for a slower proof and enhanced flavor.
7. Preheat the oven: About 45 minutes before baking, preheat your oven to 230°C (450°F). If you have a baking stone, place it inside the oven to heat.
8. Score and bake: Just before baking, use a sharp knife or lame to score the top of the loaf with one or two slashes. This allows the bread to expand while baking. Place the loaf pan on the baking stone or a baking sheet.
9. Bake with steam: To create steam (which helps develop a crispy crust), place a small oven-safe dish with water at the bottom of the oven. Bake for 20 minutes, then remove the water dish and reduce the oven temperature to 200°C (400°F). Bake for another 20-25 minutes until golden brown and hollow sounding when tapped.
10. Cool completely: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before slicing to avoid a gummy texture.

Tips & Variations

“Patience is key when baking sourdough. Allowing the dough to ferment properly will reward you with better flavor and texture.”

• Use whole wheat flour: For a nuttier and denser loaf, substitute up to 50% of the bread flour with whole wheat flour.
• Adding seeds: Mix 2 tablespoons of sunflower, flax, or chia seeds into the dough for added nutrition and crunch.
• Overnight proof: For best flavor and convenience, refrigerate the shaped dough overnight and bake fresh the next morning.
• Honey substitution: You can swap honey for maple syrup or agave nectar for a vegan-friendly version.
• Oat soak: Soak the rolled oats in warm water for 15 minutes before mixing if you prefer a softer oat texture throughout the bread.

Nutrition Facts

Serving Suggestions

This honey oat sourdough bread is incredibly versatile. Here are a few ways you can enjoy it:

• Make a classic sandwich with fresh veggies, hummus, and your favorite plant-based deli slices.
• Toast it lightly and spread with avocado, a sprinkle of chili flakes, and a drizzle of olive oil.
• Use it as a base for vegan grilled sandwiches—check out our Veg Grilled Sandwich Recipes That Are Quick and Delicious for inspiration.
• Serve with soups or stews, such as the hearty Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide.
• Pair with vegan cheese spreads or nut butters for a simple yet satisfying snack.

Conclusion

Baking your own honey oat sourdough sandwich bread is a gratifying experience that combines the art of traditional sourdough with the natural sweetness and nutrition of honey and oats. This bread not only tastes amazing, but it also brings a wholesome, homemade touch to your meals.

The recipe is approachable for all skill levels and encourages you to experiment with fermentation times and ingredient variations to suit your taste.

Whether you’re a seasoned sourdough baker or just starting out, this loaf will become a staple in your kitchen. It’s perfect for everything from sandwiches to toast and pairs wonderfully with a variety of vegan meals.

For more delicious and healthy recipe ideas, be sure to explore our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or try the flavorful Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious.

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