Home ยป Honey Oat Sourdough Sandwich Bread

Honey Oat Sourdough Sandwich Bread

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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:

  1. Flour
  2. Oats
  3. Water
  4. Honey
  5. Oil
  6. Salt
  7. Sourdough starter
  8. 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!

Rating: 1 out of 5.

Honey Oat Sourdough Sandwich Bread

This bread turns out so moist and delicious. Slightly sweet, it is perfect for those who don't prefer the sourness of artisan bread.
5 from 11 votes
Prep Time 10 minutes
Course Side Dish

Equipment

  • 1 Stand Mixer
  • 1 Loaf Pan

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

Instructions
 

  • In the bowl of your stand mixer add the water, oil, honey, starter, egg (if using), and the oats. Mix well.
  • Add 3 cups of flour and mix in.
  • Add salt.
  • Continue adding flour just until the dough starts to pull from the sides of the bowl.
  • Allow to knead for 10 minutes. The dough will start out sticky but will come together after kneading and developing the gluten.
  • Turn onto a work surface and shape into a loaf shape.
  • Put in greased loaf pan, cover, and allow to rise for 4-8 hours.
  • Once dough rises to the top of the pan, preheat the oven to 350 degrees F.
  • Bake for 35-40 minutes or until internal temperature reaches 190-200 degrees F.
  • Promptly remove loaf and put on cooling rack to cool completely before slicing.
Keyword Bread, Sourdough

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20 Comments

  1. 5 stars
    This loaf tastes amazing! I love the sourdough honey flavors and the softness of it too. It will definitely be a favorite at my house!

  2. 5 stars
    Delicious! I made a loaf today. Thank you for simplifying sourdough… I have had success with every recipe that I’ve tried from your site. My husband doesn’t love artisan loaves, so I’m grateful for the variety of yummy sandwich loaf recipes you have shared. This one is top notch!

  3. 5 stars
    Fairly new to sourdough baking. Have tried several recipes for bun, crackers,sandwich loaves and herb and cheese roll up. Out of the 4 loaves I have made, this has the best taste! Its phenominal!
    First loaf wasnt quite done in center. (Baked 35 minutes)Trying a 2nd loaf today. I will temp this one. I know it will be excellent! Thank you for sharing a great recipe!

  4. Rose perfectly was not done in middle after 45 min. I tented the top & increased the temp to 375 and cooked in 5 minute checks for an additional 15 minutes. Have no idea if that was right but it looks beautiful. Had a glass loaf pan so thet could be the issue

  5. 5 stars
    I am new to bread making. This is a pretty easy. My starter is about 4 weeks old. I used white unbleached flour about 3 1/2 cups I forgot the salt and it still came out yummy. I will make it again. I also like making her easy no knead sandwhich bread too!
    Thank you Mary Rose.

  6. I want to bake this bread today but wanted to know how /if it can have a longer ferment and still work? Thank you for the recipe.

    1. Absolutely. You can let it rise to near the top of the bread pan and then put it in the fridge until you are ready to bake. It can stay in there up to a week.

  7. Your loaf looks wonderful!!
    Considering a proofing box as I live in a rather cold climate and keep my house rather cool for economic reasons ๐Ÿ™‚
    You mentioned a proofing box in your comments, is there one youโ€™d recommend?
    Thanks and happy baking!!

  8. 5 stars
    This dough is so easy to make. I forgot the salt and had just put the dough divided in to two loaf pans. I remembered as soon as I had put the dough in the pans so I pulled each one and hand mixed in half the salt for each and reshaped them into the pans. I hope that they turn out ok. I dived because it seemed like a lot of dough for my pan. Next, I plan to use this dough for cinnamon bread. I have learned so much watching your videos. Thank you, Rose!

  9. 5 stars
    This dough is so easy to make. I forgot the salt and had just put the dough divided in to two loaf pans. I remembered as soon as I had put the dough in the pans so I pulled each one and hand mixed in half the salt for each and reshaped them into the pans. I hope that they turn out ok. I halved the dough because it seemed like a lot of dough for my pan. Next, I plan to use this dough for cinnamon bread. I have learned so much watching your videos. Thank you, Mary!

      1. 5 stars
        To follow up, it did turn out just great and it tastes fantastic. Working the salt in last minute was fine. I had two loaves since my pans were a bit smaller and they rose beautifully. It is the new sandwich bread for my grandkids and me. No more store bought breads. Thank you for the great recipe! ๐Ÿ˜Š

  10. 5 stars
    I am so new to all of this! I keep my starter in the fridge (it’s Tuesday and hasn’t been fed since last week). Do I let it come to room temp, then feed, then let it rise before using? Do I use it straight out of the fridge? I don’t know what to do!!

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