Honey Oat Sourdough

This Honey Oat Sourdough Bread is soft, lightly sweet, and perfect for same-day baking. Made with sourdough starter, oats, and a touch of honey, it’s an easy sandwich loaf the whole family will love.

A Quick, Hearty Sandwich Loaf

Friends, this will be a short and sweet post, meaning there won’t be a lot of chatter to wade through. I have been baking sourdough breads for a short period of time (just a few months, really) but sometimes I’m in the mood for a more traditional sliced bread, like I would buy at the store. 

I have several recipes already, but this time I was looking to make one of my favorites: honey oat. 

I started with my Same Day Sourdough recipe and added to it: honey and oats. Then I baked it up in a loaf pan so that I could slice it up for sandwiches. 

I knew, the moment I tasted it, that I had a winner. The tiny smidgeon of honey added just the right amount of sweetness. (When you merge a little salt with a tiny bit of sugar, the result if magical). 

You’re going to be so happy to have this option for sandwiches, or simply to enjoy with butter or jam. No matter how or when you serve it up, this honey oat bread will be a family favorite. 

Honey Oat Sourdough Bread Ingredients

You will find a full printable recipe card at the bottom of this pot but here’s a quick peek at what you’ll need. These are such simple ingredients! You might already have them on hand in your pantry or refrigerator. 

• 100g active starter
• 350g water
• 2 ¼ teaspoons instant yeast (one packet)
• 500g flour (all purpose is fine)
• 10g salt
• 25 g honey (with water)
• ½ cup oats (to add to dough)
• ¼ cups oats (to sprinkle on top)

How to Make Honey Oat Sourdough

Combine water, starter, honey, and instant yeast in a large bowl using a bread whisk. Mix until the starter breaks down and it all comes together. 

Set aside for five minutes. 

Add the flour, ½ cup oats, and salt. Use a bread whisk (or your hands) to stir until combined. You will end up with a shaggy, loose dough. 

Cover and set aside in a warm spot (72-75 degrees F) for 30 minutes to proof. 

After the thirty minutes is up, do three rounds of stretch and folds with the dough, 20 minutes apart. 

To do a stretch and folds, wet your hands, reach down into the bowl and pull up the dough, stretching it as far as you can and then folding it toward the center of the bowl. Pivot the bowl a quarter turn and repeat. Do this until you’ve stretched and folded the whole dough. 

After the third stretch and fold, allow dough to rest for 30 minutes. 

Shape dough into a loaf on a lightly floured surface. 

(I shaped mine to fit into an oblong banneton so that I could bake it in a loaf pan.) 

Sprinkle ¼ cup oats into the bottom of the prepared banneton. 

Place the dough loaf on top. 

Allow to rise for a full hour. 

Preheat oven to 425 degrees Fahrenheit. 

When the hour is up, flip bread loaf out of the banneton using a crinkled sheet of parchment paper.

Place in loaf pan.

Score the top using a razor or lame (about half an inch deep). 

Cover loosely with aluminum foil. Bake for 40 minutes or until golden brown.

Remove from oven and place on wire rack to cool.

When you can handle the loaf, remove it from the pan. Place it directly on the wire rack to continue cooling. 

You’ll want to leave it for a full hour to cool before slicing. If you cut into it any sooner it might be gummy inside. 

Slice and serve! 

Store leftovers (completely cooled) in a bread bag or airtight container. Do not seal this loaf up while warm or it will get gummy. It should stay fresh for 2-3 days. You can refrigerate or freeze this loaf if you want it to keep longer. 

What to Expect from this Recipe

As I mentioned above, this is my new go-to “everyday” bread. I always lean toward “chunky” breads, loaded with texture. With that in mind so this was perfect. I loved that tiny bit of sweetness from the honey, and the oats on top were perfect. 

I ate mine with butter. Then, later, I ate some with jam. Ultimately, this is my new sandwich bread, so I had to try some with peanut butter. Can I just say. . .delicious!

Variations to this Recipe

If you like it chunky, consider adding any of the following: 

• Sunflower seeds
• Chopped pistachios
• Chopped pecans
• Everything Bagel seasoning
• Sesame Seeds
• Poppy seeds
• Chopped almonds

This is a versatile bread dough, perfect for additions like these, so use your imagination! 

Other Breads from Out of the Box Baking

• Multigrain Seed and Nut Bread
• Tangzhong Milk Bread
• Classic Wheat Bread from Scratch
• Easy Italian Herb Bread from Scratch
• Rustic Artisan Bread

That’s it for this post, friends!

hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.