Name: Honey Oat Sourdough Sandwich Bread
Prep time: 10 min
Ingredients: 1 cup lukewarm water; 1 cup sourdough starter; 1/3 cup olive oil; 1/2 cup honey; 1/2 cup oats; 1 egg (optional); 1 tsp salt; 4-4 1/2 cups flour (I used freshly milled hard white wheat)

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This honey oat sourdough sandwich bread is so delicious and will be liked by even the pickiest eaters. If someone in your life doesn’t prefer the sourness and crustiness of an artisan loaf, this loaf will convert them!

So, my husband really doesn’t like traditional sourdough bread. He prefers a sweeter and softer loaf and he also prefers a sandwich bread. With that in mind, I wanted to try to come up with a sweeter loaf that would check all the boxes for his taste. This honey oat sourdough sandwich bread fits the bill!

I’ve been making sourdough bread for many years and made many different types, however, I always go back to sandwich loaf. Sandwich bread if perfect for not only sandwiches but for toast on those busy mornings.

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One of my favorite recipes is my sourdough spelt sandwich bread: https://therosehomestead.com/sourdough-spelt-sandwich-bread/

It’s not only tasty but uses an ancient wheat which makes it even more digestible for those who are gluten sensitive.

If you find that you get bloated after eating bread products, try sourdough made with an ancient wheat. Many people have had great success with this method.

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Why Sourdough?

Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people. In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.

As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter https://therosehomestead.com/how-to-make-a-sourdough-starter/ it’s easy and fairly quick to do. The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it. There are starters that have been handed down through generations!

If you are new around here, I choose to use freshly milled wheat in all of my bread products Why I Mill My Own Flour – The Rose Homestead, however, if you want to use all purpose flour for this recipe, it will work perfectly well.

For this bread, I use freshly milled hard white wheat which makes a milder flavored bread catering to those who do not prefer the stronger flavor of some of the other wheat varieties.

What you will need for this bread:

Flour
Oats
Water
Honey
Oil
Salt
Sourdough starter
Egg (optional)

In the bowl of a stand mixer, add the water, honey, oil, and starter. Optionally, you can add an egg. Mix well.

Add the oats and 3 cups of flour. Mix well then add the salt.

Continue to add the flour until a soft dough forms that starts to pull away from the sides of the mixer bowl. The dough will still be sticky but after allowing it to knead for 10 minutes, it will come together into a cohesive ball of dough.

After kneading for 10 minutes, turn the dough onto a work surface. Roll or press the dough out into a rectangle. Roll the dough up into a loaf shape.

Place dough into a greased loaf pan https://amzn.to/3TTQSzA Cover and allow to rise in a warm place for 4-8 hours. I use a proofing box to proof my dough https://amzn.to/47IJ33b

Once the dough rises to the top of the pan, preheat your oven to 350 degrees F.

Bake the bread for 35-40 minutes or until it reaches 190-200 degrees F when using an instant read thermometer.

Promptly place the bread on a cooling rack to cool completely before slicing.

This bread makes the best toast! I like to heat a skillet on low to medium heat and spread the bread with butter. I toast it in the pan until golden brown. It is so delicious!

See you soon!