Honey Oat Sourdough Sandwich Bread: A Recipe from the Farm
Sweetened with honey this Honey Oat Sourdough Sandwich Bread is so good! Perfect for a sandwich or toasted with peanut butter and honey.
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 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.