So you have bread you bake for the weekday, I’m sure, but I am about to change that with two recipes. One is for honey oat sourdough bread which is crusty and with a chewy crumb, and another that’s soft and buttery sandwich bread. Both have a healthy amount of rolled oats in the dough and on top, and it tastes incredible. This is my recipe for honey oat sourdough bread.
Honey Oat Bread is a table bread from the American Kitchen. It’s commonly made with yeast, but I have an affinity for converting everything made with yeast into sourdough. Why? Well, it’s because the fermented flour with the combination of the long fermentation gives the bread an excellent taste.
That’s no different with these two loaves I will be presenting today.
If you are more into regular bread without oats and honey, you can use my master recipe for sourdough bread and my super easy sandwich bread recipe for amazing sourdough sandwich bread.
If you are just here for the recipe, you can press the button underneath to be automagically transported to the recipe:
The dough in this sourdough bread consists of 90% bread flour, and 10% rolled oats. The most interesting part is that, since the oats don’t interact with the flour, it’s possible to make whole-grain bread with an open crumb. You do need a flour that you know can perform, though. If you like heartier bread, you can go for 80/20.
The amount of honey is 6%, but could easily be doubled if you love honey. The amount of salt is 2%, and the inoculation is 20%.
I’ve made this a no-knead recipe, but if you have the inflation add a few stretch and folds or coil folds for good measure.
Weight
Ingredient
Baker's Percentage
300g
bread flour
90.9%
30g
rolled oats
9.1%
20g
honey
6.1%
250g
water
75.8%
70g
starter (100% hydration)
21.2%
7g
salt
2.1%
If you want to play around with the formula: change hydration, quantity, inoculation, or anything else, you do that here in my Bread Calculator.
The dough in the honey oat sandwich bread
Vitals
Total weight
990 grams
Pre-fermented flour
9.1%
Hydration
63.7%
Yield
1 sandwich bread
Dough
The dough in this sandwich bread is made from 90% all-purpose flour, and 10% rolled oats. This makes a nice whole-grain sandwich bread, but it can easily take 80/20 if you want bread with more oomph.
As with the previous bread, if you are a honey lover, you can easily double the amount of honey. The salt content is 2%, and the inoculation is 20%.
The hydration is low at about 63%, but the oats don’t absorb the water the way you are used to with whole grain, so the dough is pretty loose but in no way unmanageable. This bread is also no-knead; no folds are required to make it work.
Weight
Ingredient
Baker's Percentage
450g
all-purpose flour
90%
50g
rolled oats
10%
30g
honey
6%
10g
salt
2%
100g
starter (100% hydration)
20%
200g
water
40%
100g
whole milk (3.5%)
20%
50g
butter, salted
10%
If you want to play around with the formula: change hydration, quantity, inoculation, or anything else, you do that here in my Bread Calculator.
The conclusion of these honey oat sourdough bread recipes
They share traits but are also very opposite in ways.
They’re day and night texture-wise. The sourdough bread’s crust is super crunchy, and the crumb is chewy, like you’d expect from sourdough bread. The crust of the sandwich bread is soft and pliable, and the crumb is also soft.
The chew in both loaves is hardier than in regular sourdough and sandwich bread, but that’s what you want from oat bread.
The taste of both loaves is excellent. The oat taste makes for a delicious addition to the taste of regular wheat and is entirely in the front since both bread flour and all-purpose flour is not very flavorful because of the lack of whole-grain components.
Taste-wise, they are close. For some reason, the sandwich bread appears to be a little sweeter, but I think the texture difference fools your senses.
I hope you’ll try and make either of these loaves. They’re fantastic, and I think you may change what you’re baking regularly.
Please share these honey oat sourdough bread recipes on social media
This is my recipe for honey oat sourdough bread. If you like the recipe, please share it with like-minded bread lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
* Percent Daily Values are based on a 2000 calorie diet.
Honey Oat Bread is a style of sandwich bread spiced up with delicious honey and filled with rolled oats. This version is leavened with sourdough starter.
