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Honey Oat Sourdough Bread

A rustic sourdough loaf sweetened with honey and topped with oats for a golden, nutty crust.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 8 hours 30 minutes
Servings: 12 slices
Course: Bread, Breakfast
Cuisine: American, Rustic
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 500 g bread flour
  • 100 g rolled oats
  • 100 g active sourdough starter 100% hydration
  • 325 g warm water
  • 25 g honey
  • 10 g salt
Oat Topping
  • 2 tbsp rolled oats for topping
  • 1 tbsp honey optional glaze
  • 1 tbsp warm water

Equipment

  • Mixing bowls
  • Dutch oven
  • Bench scraper
  • Proofing basket
  • Wire rack

Method
 

  1. Feed starter 4–6 hours before baking until bubbly and active.
  2. Mix water and honey, add starter, then flour and oats until dough forms. Rest 30 min.
  3. Add salt and incorporate using pinch and fold method.
  4. Perform 3 sets of stretch-and-folds every 30 minutes over 3 hours.
  5. Let rise until 60% volume increase, about 4–6 hours.
  6. Shape into boule and place seam-up in proofing basket.
  7. Brush with honey-water and top with oats.
  8. Refrigerate overnight 8–12 hours.
  9. Bake covered at 475°F (245°C) for 25 min, then uncovered 20 min.
  10. Cool completely before slicing.

Notes

This loaf keeps up to 3 days at room temp or 2 weeks frozen.