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!

Course Bread, Breakfast

Cuisine American

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

Prep Time 20

Cook Time 35

Proofing & Resting Time 16

Total Time 16 55

Servings 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 the active starter, warm water, honey, and cooled oat soaker. Add the salt and both flours and mix until no dry bits remain. Cover and let rest for 20 minutes.
Add the softened butter (or oil) and knead until fully incorporated and the dough becomes smooth and elastic.
Cover and let rise at room temperature (75–78°F) for 3–4 hours, performing 1–2 gentle folds during the first hour, until the dough looks puffed and airy.
Lightly oil a 9×5-inch loaf pan. Shape the dough into a log and place seam-side down in the pan. Cover tightly and refrigerate overnight (8–12 hours).
The next morning, preheat the oven to 375°F / 190°C. Brush the top with the honey-water mixture and sprinkle with a handful of oats. Bake the loaf directly from the refrigerator.
Optional: score a shallow line down the center.
Bake 35–40 minutes until deep golden and the internal temperature reaches 195–200°F. The loaf should sound hollow when tapped.

Notes

🍯 TIPS

This dough may feel slightly firm at first compared with high-hydration artisan sourdoughs. The oat soaker adds extra moisture, so avoid adding more water right away. If after mixing it still feels dry, add 5–10 g of water as needed.

• 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.

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