Honey Oat Sourdough Sandwich Bread: A Recipe from the Farm
Last Updated on July 18, 2024 by TheFarmChicken
A sandwich bread with a little flare. I love the addition of honey and oats to this sourdough sandwich bread. As simple to make as it is a beautiful loaf, you might find this to be your new go to sandwich bread recipe. Try this Honey Oat Sourdough Sandwich Bread: A Recipe from the Farm toasted with butter or like it says in the name; for a sandwich!
My favorite part? The top of the loaves! It has so much flavor and really makes this delicious bread a little extra special. Perfect year round! If you feed your sourdough starter at night the next day you can mix it up and bake this sourdough honey oat bread! So, if you are looking for a simple and “quick” recipe for sourdough then this is it! Start to finish in less than 24 hours.
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Ingredients for Sourdough Honey Oat Sandwich Bread: A Recipe from the Farm:
Sourdough Starter
You need an active sourdough starter that is bubbly for this recipe. You want it to be at least doubled in size and super bubbly! This ensures a nice rise and a delicious flavor!
Do you have an active starter? Learn to make one here with Learning Sourdough with Agnes or check out my dehydrated sourdough starter coming soon!
Water
The room temperature water and milk make up the hydration in this sandwich bread loaf. The amount of water needed is less than the milk.
Whole Milk
I use whole milk, but I think you could also use 2% if that is what you have on hand.
Honey
The sweetness and some of the flavor can be credited to honey in this recipe. Yum!
Butter
There is just a tablespoon or 15g of butter enough to bring some richness to the bread.
Oats
I use quick oats and old-fashioned oats in this recipe. The quick oats are used in the bread and the old-fashioned oats for the top. The oats give it more flavor and a great texture, adding moisture to the loaf of bread.
Whole Wheat Flour
I love including a little whole wheat flour in my bread. It brings a heartiness and flavor to it.
All Purpose Flour
I use an all-purpose rather than a bread flour.
Kosher Salt
Kosher Salt is what I use in most of my bread recipes and this one is no exception!
The Bread Topping:
The topping is optional, but I love the sweet browning that it brings to the top of the loaf. So good!
First, using a pastry brush I take warmed honey (be careful as warm honey can burn easily) and gently spread it on the top. You want to be careful not to deflate your bread dough in this step. Next, I mix old-fashioned oats and honey and sprinkle those on top.
It makes for a slightly sweet and delicious crust! I can’t wait for you to try it!
Ways to Use this Honey Oat Sourdough Sandwich Bread:
- The obvious one…for a sandwich.
- Toasted…with honey is especially good!
- French Toast
- Grilled Cheese
Baking Timeline for Honey Oat Sourdough Sandwich Bread:
- The Night Before: Feed the Sourdough Starter
- 8-10 AM Mix up the dough
- 2-3 hours rise
- 10-12 PM Shape the Sourdough Loaf
- 4-hour rise
- 2-4 PM Bake the Bread
Knowing When its Ready to Bake:
This is an important part of making sourdough…knowing when it is ready to be baked. If you underproof the bread you will have a dense loaf, but you also don’t want too overproof it.
One of the times I was recipe testing this recipe I let it proof overnight on my counter and let’s just say it was a happy little loaf. Ha! I found the best time to bake the loaf is when the dough is like an ½-1 inch above edge of the pan. I’ve found this makes a softer loaf and fluffy bread.
The Bread Making Process in Pictures:
Pin for Later:
Honey Oat Sourdough Sandwich Bread: A Recipe from the Farm
Bread Ingredients:
- 175g active sourdough starter
- 120g water, nonchlorinated
- 175g whole milk
- 40g honey
- 1 T (15g) butter, softened
- 100g quick oats
- 50g whole wheat flour
- 375 g all purpose flour
- 6 g kosher salt
Topping:
- 2T (4g) old fashioned oats
- 1 tsp honey + more for brushing on top
- Butter
Instructions to Make Bread:
- In a large bowl or a bowl of a stand mixer, combine the starter, water, whole milk, and honey. Next, add the butter, oats, and flours. Mix these until just combined. It should be a shaggy dough. Let the dough rest for 20 minutes. This is the autolyse.
- While the bread is resting measure out your salt and set aside. After the 20-minute rest, add the salt and knead the dough by hand or with a stand mixer fitted with a dough hook attachment for 8 minutes. Scrape the sides of the bowl as needed.
- Next, take the dough and transfer it to a large, greased bowl, covered with a damp tea towel or plastic wrap, for the dough’s first rise. Let rise for about 3-4 hours depending on the temperature of the room. The dough should be risen and puffy but not necessarily double in size.
- After the first dough rise, shape the bread dough and place it in a greased loaf pan. Cover with a damp tea towel and for best results let rise until the bread is about an inch above the pan edge. This can vary depending on the temperature in the room, but it is roughly 4-8 hours. This second rise is also when most of the bulk fermentation happens. Place it in a warm place like the oven with just the light on to speed up this process.
How to shape a sandwich loaf:
- Remove the bread dough from the bowl to a clean work surface. Gently stretch the dough into a square. Take and fold the bottom side up and third and the top side down a third on top of the other. Fold in the edges, flip the loaf over and create an evenness. Place in the greased loaf pan seam side down.
Topping:
- Warm honey (I will usually microwave 2T for about 10-15 seconds or you could use a small saucepan) and with a pastry brush gently spread a layer on the top of your loaf.
- For the oat and honey topping mix the oats and honey together and gently place on top of the loaf.
- Preheat your oven to 400 degrees and bake for 35-40 minutes or until golden brown. Remove from the oven and carefully butter the top of the loaf. I like to take a stick of butter and just use the end to butter the hot loaf.
- Remove from pan and let bread cool on a cooling rack before cutting into the loaf.
- Enjoy!
NOTES:
- This bread will freeze well. For convenience slice before you place it in the freezer storing it in a zip top bag. This way you can take out however many slices you need at a time!
- You will want to check the bread at like 30 minutes bake time. If the oats are browning a lot, I will place some tin foil on top to prevent them from burning during the last 5-10 of the baking time.
Honey Oat Sourdough Sandwich Bread: A Recipe from the Farm
Ingredients
Bread Ingredients:
- 175 g active sourdough starter
- 120 g water nonchlorinated
- 175 g whole milk
- 40 g honey
- 1 T 15g butter, softened
- 100 g quick oats
- 50 g whole wheat flour
- 375 g all purpose flour
- 6 g kosher salt
Topping:
- 2 T 4g old fashioned oats
- 1 tsp honey + more for brushing on top
- Butter
Instructions
Instructions for Bread
- In a large bowl or a bowl of a stand mixer, combine the starter, water, whole milk, and honey. Next, add the butter, oats, and flours. Mix these until just combined. It should be a shaggy dough. Let the dough rest for 20 minutes. This is the autolyse.
- While the bread is resting measure out your salt and set aside. After the 20-minute rest, add the salt and knead the dough by hand or with a stand mixer fitted with a dough hook attachment for 8 minutes. Scrape the sides of the bowl as needed.
- Next, take the dough and transfer it to a large, greased bowl, covered with a damp tea towel or plastic wrap, for the dough’s first rise. Let rise for about 3-4 hours depending on the temperature of the room. The dough should be risen and puffy but not necessarily double in size.
- After the first dough rise, shape the bread dough and place it in a greased loaf pan. Cover with a damp tea towel and for best results let rise until the bread is about an inch above the pan edge. This can vary depending on the temperature in the room, but it is roughly 4-8 hours. This second rise is also when most of the bulk fermentation happens. Place it in a warm place like the oven with just the light on to speed up this process.
How to shape a sandwich loaf:
- Remove the bread dough from the bowl to a clean work surface. Gently stretch the dough into a square. Take and fold the bottom side up and third and the top side down a third on top of the other. Fold in the edges, flip the loaf over and create an evenness. Place in the greased loaf pan seam side down.
Topping:
- Warm honey ( I will usually microwave 2T for about 10-15 seconds or you could use a small saucepan) and with a pastry brush gently spread a layer on the top of your loaf.
- For the oat and honey topping mix the oats and honey together and gently place on top of the loaf.
- Preheat your oven to 400 degrees and bake for 35-40 minutes or until golden brown. Remove from the oven and carefully butter the top of the loaf. I like to take a stick of butter and just use the end to butter the hot loaf.
- Remove from pan and let bread cool on a cooling rack before cutting into the loaf.
- Enjoy!
Notes
This bread recipe was fun to create and is a little different than your average sandwich bread loaf. I love the topping and how simple it comes together. I hope you enjoy making this bread for you, your family and friends. Thanks for stopping by TheFarmChicken!
Happy Baking!
Mariah | TheFarmChicken
As for God, his way is perfect; the word of the LORD is tried: he is a buckler to all them that trust in him.
2 Samuel 22:31
More Sourdough Recipes to Try:
- TheFarmChicken Artisan Sourdough Bread Recipe
- Soft Sourdough Sandwich Bread
- Sourdough Tortillas: A Recipe from the Farm
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Frequently Asked Questions:
Yes! The sweetness of the honey pairs beautifully with the sourdough flavor.
Adds sweetness, softness and helps inhibit mold growth.
Yes! This recipe includes 2. Whole wheat flour and oats!
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So glad I found this recipe, it’s exactly what I was looking for. Had a problem with my starter so I had to reset. Was finally ready and active late afternoon. So far all good, the dough came together nicely. It’s currently on the first rise. Going to do the second rise overnight in the fridge so I’m hoping it works.
So glad you found it! I haven’t tried an overnight ferment/rise with this bread in the fridge so I hope it works well for you!