This easy homemade sourdough sandwich bread is deliciously flavored with honey and oats which adds more texture and taste, not to mention, it is a very nutritious bread with a tangy taste that will keep your family asking for more. In my opinion, honey and oats are a perfect combination to have for a healthy nutritious bread.

Why you'll love this recipe

sourdough honey oat bread in a cast iron loaf pan

Honey, milk, and oats are perfectly combined ingredients that harmoniously blend the sweet, tangy, soft textured sandwich bread.

Although this homemade sandwich bread is sweeter than traditional sourdough bread recipes, its versatility makes it worth your time and effort to try it. This has been my family's favorite go-to bread for a quick, healthy, delicious snack.

Enjoy it plain, with a little butter, or jam. It also tastes great to dunk into your coffee or milk. This is also perfect for French toast, or it makes a delicious over-easy-egg sandwich.

I prefer eating it toasted with cream cheese and jelly. The toasted bread with the nutty flavor and the tanginess makes this a perfect combination.

Above all, just as you can imagine it makes great sandwich bread. Its sweetness and tanginess complement the flavor of the meat or veggies rather than interfere with it. It will give your sandwich that extra oomph! Adding jalapeno or Habanero pepper gives it that extra kick that fans of spicy foods really love!

What are the Ingredients needed and their substitutions?

A complete list of ingredients can be found on the recipe card below.

sourdough honey oats ingredients i.e flour, butter, honey, oats, milk, water, salt, sourdough starter

Sourdough starter: This recipe calls for an active and bubbly starter to make the bread rise. I prefer using sourdough stiff starters found in bread recipes. If you would like to learn more about stiff starters then, please click the following link taking you to King Arthur company's website here.

Honey- We prefer using our local honey sold by our next-door farmer, you may also use maple syrup if you do not have honey available at home.

Flour- All-purpose unbleached flour is perfect for this recipe.

Oats- Use rolled oats. We prefer the sprouted organic rolled oats. Steel cuts oats will not work on this recipe.

Butter- Unsalted butter, room temperature is best. Salted butter will do too, just omit the additional salt.

Milk- Whole milk, room temperature is best. Coconut milk can also be supplemented. I have tried both. If you prefer a more coconutty flavor then it would be best to use the coconut milk. I prefer the whole milk version myself.

Tools

Stand mixer with dough hook attachment. if you don't have a mixer or you prefer this method. You can also stretch and fold this by hand. .

Dough Scraper

Loaf pan- I am using a 9x5 cast iron loaf pan for this recipe but you may use a regular loaf pan. I just prefer the cast iron because I think it adds more crunchiness to the bread which we like.

Measuring cups

Baking scale

Pastry brush

How to make Sourdough Honey Oats Bread

Feed the sourdough starter before bed or about 12 hours before you mix it with the rest of the ingredients. These recipes ask for an active, bubbly starter.

2. The next day, put 1/2 cup of warm milk and rolled oats into a pan and stir together. Set aside.

milk, butter, wet, oat inside mixing bowl. — 3. In a mixing bowl, add the sourdough starter, room-temperature butter, honey, salt, milk, and cooled oats.

sourdough honey oat wet dough inside mixing bowl — 4. With the dough hook on, start the mixer on low speed. Now, gradually add the flour to the mixing bowl. Then, turn the mixer to medium speed and mix for about another 10 to 15 minutes, or until the dough pulls away from the sides of the bowl.

wet honey oat rolled dough inside oiled bowl — 5. Transfer the dough to an oiled bowl. Cover it with a plastic wrap or a tight lid to keep it from drying out. Place the bowl in a warm place to rise till it has about doubled in size.

honey oat proofed dough in an oiled bowl — 6. It will take 2 to 6 hours for the dough to double in size depending on the temperature of the room and your starter. This is the first proofing. I prefer to cold-proof it inside the refrigerator overnight for long fermentation. You can proceed to the next step if you prefer to bake this the same day.

honey oat dough in rectangular shape in cast iron loaf pan — 7. Once the dough has doubled, grease the loaf pan or line it with parchment paper. On a lightly floured work surface, transfer the fermented dough.

rolled dough in a log with cast iron loaf pan — 8. Shape it into a rectangle and roll the dough into a loaf. Make sure to press the edges.

honey oats wet dough inside loaf cast iron pan on a wooden board — 9. Place the seam side down in the loaf pan. Beat one egg yolk with a tablespoon of water. To get the rolled oats to stick to the dough, gently brush it over the top of the loaf. Sprinkle about 1/4 cup of rolled oats over the dough so it will cover the top then brush a little bit more egg wash.

proofed honey oats dough inside loaf cast iron pan — 10. Cover it with plastic wrap and let it rise until doubled. This is the final proofing.

6. Preheat the oven to 375 deg. F.

Bake in the oven for 40 to 45 minutes or until golden brown color.

Let it cool completely before slicing.

honey oats sourdough loaf with butter on white board

More sourdough bread recipes

If you made this recipe and love it, I would to hear back from you by leaving me a comment and giving this recipe 5 stars!

Ivy

Best Easy Homemade Sourdough Honey Oats Bread

This easy homemade sourdough sandwich bread is deliciously flavored with honey and oats that added more texture and tany taste. It is a nutrient-densed versatile recipe that will keep your family asking for more.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 2 40

Servings: 12

Ingredients Equipment Method

Ingredients

110 g sourdough starter, active and bubly 1/2 cup
117 g rolled oats 1 cup
120 g whole milk, warmed 1/2 cup
55 g unsalted butter, softened salted ( omit salt)
50 g honey 1 tablespoon
5 g salt
550 g all-purpose flour
1/4 cup extra rolled oats for topping

Egg wash

1 medium egg
1 tbsp water

Equipment

1 Stand mixer
1 loaf pan
1 Baking scale
1 Measuring cups
1 pastry brush
1 Dough scraper

Method

Feed the sourdough starter before bed or 12 hourse before you mix it with the rest of the ingredients. These recipes ask for an active, bubbly starter.
The next day, put 1/2 cup of warm milk and rolled oats then stir together. Set aside to cool.
In a mixing bowl, add the sourdough starter, room-temperature butter, honey, salt, milk, and cooled oats. With the dough hook attached, start the mixer on low speed. Slowly add the flour to the mixing bowl. Turn the mixer to medium speed and mix for about 10 to 15 minutes, until the dough pulls away from the sides of the bowl.
Transfer the dough to an oiled bowl. Cover it with a plastic wrap or a tight lid to keep it from drying out. Place the bowl in a warm place to rise or until it doubles in size. It will take 3 to 8hours for the dough to double in size depending on the temperature of the room and your starter. This is the first proofing. I prefer to cold-proof it inside the refrigerator overnight. You can proceed to the next step if you want to skip the long fermentation.
Once the dough has doubled, grease the loaf pan or line it with parchment paper. On a lightly floured work surface, transfer the fermented dough. Shape it into a rectangle and roll the dough into a loaf. Make sure to press the edges.
Place the seam side down in the loaf pan. Beat one egg yolk with a tablespoon of water. To get the rolled oats to stick to the dough, gently brush it over the top of the loaf. Sprinkle about 1/4 cup of rolled oats over the dough so it will cover the top then brush a little bit more egg wash. Cover it with plastic wrap and let it rise until doubled. This is the final proofing
Preheat the oven to 375 deg. F.
Bake in the oven for 40 to 45 minutes or until golden brown color.
Let it cool completely before slicing. Enjoy!