There’s something truly magical about pulling a freshly baked sourdough loaf from the oven—the golden crust crackling as it cools, the warm aroma filling the kitchen, and that first slice slathered in butter. This Honey Oat Sourdough Bread is a comforting blend of rustic texture and gentle sweetness. It’s the kind of loaf that feels right at home on a Sunday breakfast table or nestled beside a bowl of soup on a chilly evening.

This recipe combines the nourishing qualities of whole oats with the natural tang of sourdough and the delicate sweetness of honey. It’s wholesome, simple, and beautifully old-fashioned, reminding us that the best things often take a little time and love.

The addition of oats gives this bread a soft, tender crumb and a hearty chew, while the honey provides a mellow sweetness that balances the sourdough’s natural tang. It’s one of those loaves that’s not only delicious but versatile—perfect for toast, sandwiches, or simply enjoyed warm with a drizzle of extra honey.

Ingredients:

100g active sourdough starter (fed and bubbly)
350g warm water
2 tablespoons honey
450g bread flour
50g rolled oats (plus more for topping)
10g salt

Instructions:

Activate Your Starter: Make sure your sourdough starter is lively and bubbly before beginning. Feed it 4–6 hours prior to mixing the dough for the best rise.
Mix the Dough: In a large mixing bowl, combine the water and honey until the honey dissolves. Add the starter and stir to distribute. Mix in the flour and oats until no dry spots remain. Let rest for 30 minutes (autolyse).
Add Salt: Sprinkle the salt over the dough and mix well by hand or with a dough whisk. Stretch and fold the dough in the bowl to incorporate air.
Bulk Fermentation: Cover and let the dough rise for 4–6 hours at room temperature, performing stretch-and-folds every 30–45 minutes during the first 2 hours.
Shape the Dough: After fermentation, turn the dough onto a lightly floured surface. Shape into a round boule or oval loaf. Roll the top in rolled oats to coat.
Final Proof: Place the shaped dough seam-side up in a floured banneton or bowl. Cover and refrigerate overnight or proof at room temperature for 2–3 hours until puffy.
Preheat the Oven: Preheat your oven to 450°F (230°C) with your Dutch oven inside for at least 30 minutes.
Bake the Bread: Gently transfer the dough to parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 25 minutes, then uncovered for 20 more until golden brown and crisp.
Cool and Serve: Let the loaf cool on a wire rack for at least an hour before slicing.

Tips & Tricks

For a stronger oat flavor, lightly toast the oats before adding them to the dough.
A drizzle of honey on top before baking can enhance the sweetness and add a beautiful glaze.
Always let the bread cool completely before slicing—it finishes cooking as it cools!

Variations

Cinnamon Oat Sourdough: Add 1 teaspoon of cinnamon and a handful of raisins for a cozy twist.
Whole Wheat Version: Substitute 100g of bread flour with whole wheat flour for extra flavor.
Seeded Honey Loaf: Sprinkle sunflower or pumpkin seeds on top with the oats for texture.

Honey Oat Sourdough Bread

A rustic sourdough loaf made with oats and honey for a soft, hearty texture and gentle sweetness.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 10 slices

Course: Bread, Breakfast

Cuisine: American, Rustic

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Dough

100 g active sourdough starter
350 g warm water
2 tbsp honey
450 g bread flour
50 g rolled oats plus extra for topping
10 g salt

Equipment

Mixing bowls
Dutch oven
Bench scraper
Wire rack

Method

Mix water and honey, then add starter, flour, and oats. Rest 30 minutes.
Add salt and stretch-and-fold to develop gluten.
Let dough rise 4–6 hours with periodic folds.
Shape dough and coat top with oats.
Proof overnight in the fridge or 2–3 hours at room temp.
Bake at 450°F (230°C) in Dutch oven, covered 25 min, uncovered 20 min.
Cool on rack before slicing.

Notes

A soft, slightly sweet sourdough loaf topped with oats for texture and charm.

Serving Suggestions
This bread shines when served simply. Toast a thick slice, spread it with butter and a drizzle of honey, or top with creamy ricotta and fresh fruit. It’s also perfect alongside savory dishes—think soups, stews, or roasted vegetables.

Storage Information
Keep your loaf wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days. For longer storage, freeze sliced bread in airtight bags. To reheat, toast straight from frozen or warm in the oven for a few minutes.

FAQ
Can I use instant oats instead of rolled oats? Rolled oats work best for texture, but instant oats can be used in a pinch.
What if I don’t have a Dutch oven? Bake on a baking stone with a pan of water for steam.
Why is my loaf dense? Make sure your starter is fully active and bubbly before mixing.

History / Fun Facts
Sourdough is one of the oldest forms of leavened bread, dating back thousands of years. Before commercial yeast existed, natural fermentation gave rise to every loaf. Adding oats and honey brings a uniquely American farmhouse touch—hearty grains and natural sweetness once prized in rural kitchens. This modern version keeps those roots alive, connecting us to generations of bakers who relied on patience, warmth, and good instincts to create perfect bread.

Honey Oat Sourdough Bread – A Golden Rustic Loaf with Heart