Sourdough Honey Oat Sandwich Bread
Starter Prep
Feed starter a 1:1:1 ratio 50g Starter: 50g Water: 50g Flour (peaks in ~2-4 hours)
Make sure you have enough starter saved for your next bake.
Ingredients
- 150 grams active sourdough starter
- 250 grams warm water
- 30 grams honey
- 350 grams all-purpose flour
- 80 grams rolled oats
- 9 grams salt
- 30 grams softened butter
- 1 egg (for egg wash)
- 15 grams rolled oats (for topping)
Instructions
- Mix the dough: Whisk 150 grams active sourdough starter, 250 grams warm water, and 30 grams honey together in a large bowl until combined. Add 350 grams all-purpose flour, 80 grams rolled oats, and 9 grams salt. Mix until a shaggy dough forms, then knead in the bowl for 5 minutes until it comes together. Add 30 grams softened butter and knead another 3 minutes until the butter is fully absorbed and the dough is smooth.
- Bulk ferment: Cover the bowl and let the dough rise at room temperature until doubled and puffy. This takes about 8 hours depending on your starter and kitchen temp. Overnight on the counter works great if your kitchen runs cool.
- Shape: Punch the dough down and turn it out onto a lightly floured surface. Flatten it into a rough rectangle about as wide as your loaf pan. Roll it up tightly from the short end, pinch the seam shut, and place seam-side down in a greased 9x5 loaf pan.
- Second rise: Cover loosely and let rise until the dough crowns about 1 inch above the rim of the pan. This usually takes 3 hours. Don't rush it — this rise gives you that soft, pillowy crumb.
- Preheat oven: About 20 minutes before baking, preheat your oven to 375°F.
- Egg wash and bake: Beat 1 egg (for egg wash) with a splash of water and brush gently over the top of the loaf. Scatter 15 grams rolled oats (for topping) over the egg wash. Bake for 37 minutes until deep golden brown. Tent with foil after 25 minutes if the top is browning too fast.
- Cool before slicing: Let the bread cool in the pan for 1 hour, then turn it out onto a wire rack. Wait at least 1 hour before slicing. Slicing hot destroys the crumb structure I promise its worth the wait.
Mom Tips
- Starter timing: Feed your starter 4-6 hours before mixing so it's active and bubbly when you need it. The float test works — drop a small spoonful in water, if it floats, you're ready to go.
- Oat swap: Quick oats work in a pinch but rolled oats give better texture. Steel-cut oats are too hard — skip them here.
- Storage: Keeps well wrapped at room temperature for 5-6 days. Slice and freeze for up to 3 months — pull individual slices straight into the toaster.