Cozy + Everyday

There’s a calm that settles in the kitchen when this loaf bakes, oats toasting, honey warming, and that gentle sourdough whisper in the background. It’s the kind of aroma that calls everyone in for “just one slice.”

The flavor is soft and balanced: the honey rounds out the tang so the bread tastes pleasantly wheaty and lightly sweet, never dessert-like. The crumb stays tender for days, perfect for sandwiches and toast.

We build a structure for slicing and just enough spring for a tall, domed loaf. A simple oat halo on top adds a wholesome look (and a little texture) without making the crust tough.

This loaf continues our Sourdough Series and evolves our earlier sandwich bread, now tuned for a rounder flavor profile with 60 g total honey for balance.

Why Bake This (and Skip Store-Bought)

Tools Needed

• Digital kitchen scale
• Stand mixer with dough hook 
• 9×5″ loaf pan
• Pastry brush (for honey-water wash)
• Plastic wrap or reusable cover
• Cooling rack

Timeline (Easy, Visual Plan)

Variations

• Seeded top: Mix oats with sesame or sunflower seeds for crunch.
• Milk-kissed crumb: Swap half the water for milk for extra softness.
• Whole-grain bump: Add 1–2 Tbsp flax for texture.
• Sweetee Bread: Add 30g extra honey version to add depth without sweetness overload.

Serving Ideas

• Classic turkey + Swiss with a thin swipe of honey-mustard.
• Avocado + cucumber + flaky salt for a fresh, clean bite.
• Golden toast with butter and a drizzle of honey (weekend treat!).
• Grilled cheese — the oat crust crisps beautifully.

Step-by-Step Photos

Troubleshooting

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Honey Oat Sourdough Sandwich Bread

Soft, balanced, and wholesome, this honey oat sourdough sandwich bread has a tender crumb, gentle sweetness, and a cozy aroma that fills your kitchen. Perfect for everyday sandwiches or toast!

Prep Time20 minutes mins

Cook Time35 minutes mins

Proofing & Resting Time16 hours hrs

Total Time16 hours hrs 55 minutes mins

Course: Bread, Breakfast

Cuisine: American

Keyword: artisan sourdough bread, oat honey bread, oat honey sourdough bread, sandwich bread

Servings: 1 loaf

Calories: 2032kcal

Author: Tiffany bendayan

Ingredients

For the Oat Soaker

• 60 g rolled oats
• 120 g hot water about 90 °C
• 15 g honey

For the Main Dough

• 100 g active sourdough starter
• 250 g bread flour
• 100 g whole-wheat flour
• 180 g warm water about 85 °F / 30 °C
• 45 g honey
• 25 g unsalted butter softened (or neutral oil)
• 8 g fine sea salt
• cooled oat soaker all of it

For the Topping

• 1 Tbsp honey
• 1 Tbsp hot water
• 2 Tbsp rolled oats

Instructions

For the Oat Soaker

• Stir together all ingredients in a small bowl and let sit 15–30 minutes until the oats absorb most of the water and cool to lukewarm.

For the Main Dough

• In a large bowl, combine active starter, warm water, honey, and the cooled soaker. Add both flours and mix until no dry bits remain. Cover and rest 20 minutes (autolyse).
• Knead or mix until smooth and elastic (windowpane stage). Dough should feel soft and supple.
• Cover and let rise at room temperature (75–78 °F) until puffed and slightly domed, about 3–4 hours, performing 1–2 gentle folds during the first hour.
• Lightly oil your loaf pan (9×5 in). Shape the dough into a log and place it seam-side down in the pan. Brush lightly with honey-water and sprinkle oats on top.
• Cover tightly and refrigerate overnight (8–12 hours).
• Next morning, preheat oven to 375 °F / 190 °C.
• Brush top with the honey/water mixture and sprinkle with oats
• Bake 35–40 minutes until deep golden and internal temperature reaches 195–200 °F / 90–93 °C. Tent with foil if browning too quickly.
• Let rest 10–15 minutes in the pan, then transfer to a wire rack. Cool completely before slicing (important to avoid compressing the crumb).

Notes

🍯 TIPS

• The oat soaker keeps the crumb extra moist.
• The total honey (60 g) balances sourness without making the bread sweet.
• A lively, recently fed starter gives the best flavor and oven spring.
• If you prefer a slightly softer crust, brush with melted butter after baking.

🍞 STORAGE

• Store at room temperature up to 3 days, wrapped in a towel or bread bag.
• Slice and freeze for up to 2 months, toast straight from frozen.

Nutrition

Serving: 1loaf | Calories: 2032kcal | Carbohydrates: 388g | Protein: 56g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 3135mg | Potassium: 922mg | Fiber: 25g | Sugar: 68g | Vitamin A: 639IU | Vitamin C: 0.4mg | Calcium: 131mg | Iron: 9mg

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