Deliciously Soft and Chewy Honey Oat Sourdough Bread Recipe

This recipe for Soft and Chewy Honey Oat Sourdough Bread combines oats and honey for a comforting, healthier alternative to store-bought bread.

Print Pin

Course: Side Dishes

Cuisine: Baking

Keyword: bread, Healthy bread, Homemade Bread, Oat bread, Soft and Chewy Honey Oat Sourdough Bread, Sourdough recipe

Prep Time: 30

Cook Time: 45

Cooling Time: 1

Total Time: 2 15

Servings: slices

Calories: 150kcal

Equipment

Mixing bowl
Whisk
wooden spoon or spatula
Proofing basket or bowl
Dutch oven
Parchment Paper
wire rack

Ingredients

For the Dough

500 g bread flour A high-protein flour gives structure and chewiness to the bread.
100 g rolled oats Adds texture and a nutty flavor.
350 g water Room temperature for hydration.
100 g sourdough starter Active and bubbly.
50 g honey Adds natural sweetness.
10 g salt Balances flavors and strengthens dough.
20 g unsalted butter Melted, optional for extra tenderness.

For the Topping

Additional oats Optional for topping.

Instructions

Step‑by‑Step Instructions

Combine 500 g of bread flour and 100 g of rolled oats in a large mixing bowl.
Blend 350 g of room temperature water, 100 g of active sourdough starter, and 50 g of honey in a separate bowl.
Pour the wet mixture into the bowl with the dry ingredients and stir until a shaggy dough forms.
Melt 20 g of unsalted butter and add it to the dough if using, mixing until incorporated.
Cover the bowl with a damp cloth and let rest for 30 minutes for autolyse.
Sprinkle 10 g of salt over the dough and stretch and fold several times until dissolved.
Perform a series of stretch and folds with wet hands for about 4 rounds, 30 minutes apart.
Shape the dough into a ball and place seam side up in a proofing basket.
Let the dough proof at room temperature for 4 to 6 hours until puffy.
Preheat the oven to 450°F (230°C) and place a Dutch oven inside.
Turn the proofed dough out onto parchment paper and score the top.
Carefully place the dough into the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and continue baking for an additional 15-20 minutes until golden brown.
Remove from oven, cool on a wire rack for at least 1 hour before slicing.

Notes

Store bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, use an airtight container in the fridge for up to 5 days, or freeze slices wrapped tightly for up to 3 months.

Nutrition