For those who have made and/or tasted homemade sourdough bread, we are true believers that there is no better bread! My kids grew up eating whole-grain bread and pastries made with fresh-milled flour so they are completely used to darker bread with a slight tang from the sourdough. But even if you have not been used to whole-grain sourdough bread, this loaf just might change your mind. The oatmeal in this loaf lightens the color of the bread and gives it a slight chewiness. Honey balances the mild tang from the sourdough and creates an overall balanced mouthfeel. It does take 2 days to get this bread done, but don’t let that deter you. With a little planning ahead it actually benefits to not have to deal with it all in one day. Its also beneficial for the sourdough to break down the phytic acid in the flour in order to make it easy to digest for you. This bread has become a favorite staple in our home, enjoyed with honey or jam or as a savory sandwich bread. An earlier post for Whole Wheat Honey Oat Bread is better suited for using active dry yeast instead of sourdough. This updated recipe has been particularly developed for using sourdough starter.
- 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
- With a dough hook or by hand, mix 305 grams water and 450 grams flour. Cover and let rest 1-2 hours.
- Soak the rolled oats in ¾ cup boiling water. Cover and set aside.
- Add sourdough starter to the dough. Mix only until combined. Let rest 30 minutes.
- 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.
- Rest for 15 minutes then perform the 2nd stretch and fold.
- Rest for an additional 45 minutes and perform the 3rd stretch and fold.
- Rest for 45 minutes and perform the last stretch and fold. Let rest for 15 minutes.
- Transfer to the fridge for cold fermentation.
- The next morning, transfer the dough to a lightly wet counter and let rest for 15-30 minutes.
- Shape by tucking and rolling one direction then the opposite. Tuck in the seams.
- Wet the ball of dough and roll in a bowl with rolled oats and oat bran. Place in a banneton for proofing.
- Proof for 2-3 hours or until very spongy and bubbly.
- Preheat the oven with a dutch oven in it at 450.
- 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.
- Bake for 20 minutes, reduce the heat to 350 and bake for an additional 15-20 minutes with the lid off until done.
- 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.
Photo Step-By-Step
Soak the rolled oats in 3/4 cup boiling water. Cover and set aside.
With a dough hook or by hand, mix 305 grams water and 450 grams flour. Cover and let rest 1-2 hours. Add sourdough starter to the dough. Mix only until combined. Let rest 30 minutes.
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.
Rest for 15 minutes then perform the 2nd stretch and fold.
Rest for an additional 45 minutes and perform the 3rd stretch and fold.
Rest for 45 minutes and perform the last stretch and fold. Let rest for 15 minutes.
Transfer to the fridge for cold fermentation.
The next morning, transfer the dough to a lightly wet counter and let rest for 15-30 minutes.
Shape by tucking and rolling one direction then the opposite. Tuck in the seams.
Wet the ball of dough and roll in a bowl with rolled oats and oat bran.
Place in a banneton for proofing.
Proof for 2-3 hours or until very spongy and bubbly.
Preheat the oven with a dutch oven in it at 450.
With the help of a cutting board transfer the dough to a parchment sheet then lower gently into the preheated dutch oven. Cover with the lid.
Bake for 20 minutes, reduce the heat to 350 and bake for an additional 15-20 minutes with the lid off until done.
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.
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