Honey Oat Sourdough Loaf
This Honey Oat Sourdough Loaf is wholesome, slightly sweet, and perfect for busy schedules. Made with active sourdough starter, real honey, and hearty oats, it bakes into a golden, oat-topped loaf that’s soft inside and chewy outside. No mixer required — the stretch-and-fold method makes this recipe beginner-friendly and family-approved. Ideal for toast, sandwiches, or cozy dinners, and flexible enough to fit into any mom’s routine with an overnight proof.
- 150 g active sourdough starter 100% hydration, fed and bubbly
- 350 g warm water about 80°F
- 50 g honey
- 450 g bread flour
- 100 g whole wheat flour
- 75 g rolled oats plus extra for topping
- 10 g salt
Mix starter, water, and honey until combined. Add flours and oats (hold back salt). Stir until shaggy. Cover and rest 30–45 minutes.
Add salt, pinch and fold until incorporated.
Stretch & Fold: With damp hands, lift one side of dough, stretch upward, fold over center. Rotate bowl and repeat on all 4 sides. Do 3–4 sets during the first 2 hours of bulk fermentation.
Cover and bulk ferment 3–4 hours at room temp, until dough is airy and slightly domed.
Shape into a round or oval loaf, place seam-side up in a floured banneton, and refrigerate 8–12 hours.
Preheat oven to 475°F with Dutch oven inside. Turn dough onto parchment, brush with water or honey-water, sprinkle oats, and score. Bake 20 minutes covered, then 20–25 minutes uncovered until golden brown.
Cool at least 1 hour on a wire rack before slicing.
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No mixer needed — stretch & fold builds gluten beautifully.
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Overnight proofing = mom-friendly timing.
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Slice and freeze for grab-and-go toast.