Sourdough Honey Oatmeal Dutch Oven Bread
Prep time
Cook time
Total time
Flavors of honey and oatmeal all wrapped up in an aromatic loaf that is not only appealing to the taste buds but also very beneficial for the gut!
Recipe type: Bread
Cuisine: American
  • 305 g. water
  • 450 g. whole wheat flour
  • ½ cup rolled oats
  • ¾ cup boiling water
  • 115 g. sourdough starter, fed
  • 1.5 Tablespoons salt
  • 25 g. water
  • 1 Tablespoon Honey
  • Rolled oats and oat bran for top
  1. With a dough hook or by hand, mix 305 grams water and 450 grams flour. Cover and let rest 1-2 hours.
  2. Soak the rolled oats in ¾ cup boiling water. Cover and set aside.
  3. Add sourdough starter to the dough. Mix only until combined. Let rest 30 minutes.
  4. Add salt. Gradually add the remaining 25 grams of water. Add soaked oats and honey. Mix until combined and transfer to a large container that has been lightly sprinkled with water. Let rest for 30 minutes then perform the 1st stretch and fold.
  5. Rest for 15 minutes then perform the 2nd stretch and fold.
  6. Rest for an additional 45 minutes and perform the 3rd stretch and fold.
  7. Rest for 45 minutes and perform the last stretch and fold. Let rest for 15 minutes.
  8. Transfer to the fridge for cold fermentation.
  9. The next morning, transfer the dough to a lightly wet counter and let rest for 15-30 minutes.
  10. Shape by tucking and rolling one direction then the opposite. Tuck in the seams.
  11. Wet the ball of dough and roll in a bowl with rolled oats and oat bran. Place in a banneton for proofing.
  12. Proof for 2-3 hours or until very spongy and bubbly.
  13. Preheat the oven with a dutch oven in it at 450.
  14. With the help of a cutting board transfer the dough to a parchment sheet then lower gently into the preheated dutch oven. Cover with a lid.
  15. Bake for 20 minutes, reduce the heat to 350 and bake for an additional 15-20 minutes with the lid off until done.
  16. Let cool down completely, 2-3 hours before cutting in to the loaf. This just may be the very hardest part of making this bread! Enjoy with butter, honey, or your favorite jam. We love to lightly toast the bread as the crumb is quite moist and slightly chewy from the oats.
I love to use 12 ounces hard red wheat and 4 ounces soft white to balance the flavor.
Recipe by Welcome 2 Our Table at