Honey Oat Sourdough Bread: Easy Homemade Bread Recipe
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Hearty and wholesome, this Honey Oat Sourdough Bread recipe will quickly become a new family-favorite! Honey makes the crumb chewy, slight sweet and gives the crust a deeper golden brown, while oats add a nutty bite and a beautiful, rustic finish. It’s just as simple to make as a traditional sourdough loaf, but now slightly elevated. Slather on some butter and an extra drizzle of honey and enjoy!
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Why You’ll Love This Recipe:
Tangy flavor that’s built over time:
Letting this loaf ferment overnight gives the honey and oats time to really mingle with the sourdough. The result? A flavor that’s rich, balanced, and noticeably more complex than any store-bought bread.
A loaf that’s good for your gut:
The 24-hour fermentation gives your starter plenty of time for the wild yeast and bacteria in the flour and water to break down gluten and phytic acid. This process makes nutrients easier to digest and absorb.
Simple timing that works with your day:
The process is spread out with plenty of resting, shaping, and an overnight cold proof, so you’re never stuck in the kitchen for hours. Mix in the morning, bake the next day. This recipe fits easily into your life and doesn’t demand constant attention.
A chewy crumb with a nutty crust:
Bread flour builds structure and airiness, honey adds chew, and rolled oats give it a hearty, nutty bite. The oat topping bakes into a crisp crust that looks just as good as it tastes. It’s a bread you’ll be proud to pull out of the oven.
Want a few other sourdough recipes to try? If it’s your first time baking bread at home, this artisan bread is the best place to start. Other bread recipes you can try include this blueberry lemon bread or this whole-wheat sourdough sandwich bread.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Bread Flour – Bread flour is best when it comes to making sourdough bread. The higher protein percentage in this flour gives the dough strength so that it can rise to great heights and give you the best results. You can use all purpose flour if you want too. I haven’t tested this recipe with whole-wheat flour, but I’d suggest using 50% whole wheat flour and 50% bread flour for a nuttier flavor without making the loaf too dense.
- Honey – Using honey in this recipe not only slightly sweetens your sourdough bread, but it also makes your crumb extra chewy. Because honey is a sugar, your fermentation may happen faster than usual. It will also give your loaf a more dark brown exterior after baking. You can use any type of honey-store-bought, local, wildflower, clove, or raw. That said, I’ve found that darker honeys like local, wildflower, and raw add more depth of flavor.
- Oats – Rolled oats (not quick oats) are best for this bread because they keep their shape and texture during baking. They add a chewy bite, nutty flavor, and a pretty topping that doesn’t disappear into the dough. I don’t recommend instant oats because they break down much more quickly. They’ll dissolve into the bread, making it denser and less textured, and won’t give the same hearty oat topping.
- Starter: This bread works best with an active sourdough starter, which I recommend for a strong first and second rise and full flavor. If you want great dough rise and a softer loaf, it’s best to use an active starter.
Baking Time For Honey Oat Sourdough Bread
|
DAY 1 | |
|
Time |
Process |
|
9:30 AM |
Mix the dough |
|
10:00 – 11:30 AM |
Perform stretch and folds |
|
11:30 – 6:30 PM |
Continue Bulk fermentation |
|
6:30 PM |
Preshape |
|
7:00 PM |
Shape and cold proof |
|
DAY 2 | |
|
9:30 AM |
Bake |
How to Make Sourdough Honey Oat Sourdough Bread
- Mix the dough ingredients in a large bowl, cover, and let rest for at least 30 minutes. I use a Danish dough whisk, but you can mix in the bowl of a stand mixer.
- Do 4 sets of stretch and folds, resting 30 minutes between each round. Keep the dough covered while it rests. To stretch and fold, lift a section of the dough up and fold it over itself, toward the center. Keep going around the bowl until you’ve gone all the way around. (See the recipe card below for more detailed instructions).
- Let the dough finish the first rise (bulk fermentation).
- Once risen, preshape the dough, cover, and let rest for 30 minutes.
- Shape the dough into a boule or batard. Lightly dampen the top of the dough with water, then roll it in oats. Place the rolled oat side down in a prepared banneton. Cover and coldproof the dough for at least 8 hours.
- The following day, place the dough on a piece of parchment paper, score, and bake.
- Allow the loaf to cool to room temperature before slicing. Enjoy!
How to Store:
Let the beautiful loaf of bread cool completely. Store on the counter in a paper bag or loosely wrapped in a clean kitchen towel to keep the crust crisp and crumb soft, good for 3 days.
Slice and wrap in parchment inside a zip-top bag and store in the fridge for up to a week; toast or warm slices in the oven if they dry out.
Freeze slices or the whole loaf tightly wrapped in plastic and foil or a freezer-safe bag for up to 3 months. Thaw at room temperature while still wrapped and refresh in a 350°F oven for 5–10 minutes.
FAQs
You definitely will taste a little sweetness, but it’s far from a sweet bread.
I’ve made this loaf with only 30 grams of honey, and it still comes out really good. It just won’t have quite as much sweetness, chewiness, or color. If you use less honey, I’d add a little extra water, about 350 grams. And if you’d rather leave the honey out completely, that’s fine too.
Yes, it’s best to use a fed starter for this recipe. It helps the dough ferment properly (during dough rest) and gives you the satisfying tangy flavor we all expect from well-made sourdough bread.
Yes, this delicious bread is soft and airy enough to slice like a classic sandwich loaf. But it has a slightly more open, chewy crumb thanks to the oats and long fermentation. The interior stays tender while still holding its shape, so it’s not dense or heavy. Using an active starter, proper bulk fermentation, and the stretch-and-fold technique ensures the bread rises well and develops that light, airy structure that makes it perfect for sandwiches.
Honey Oat Sourdough Bread Recipe
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Equipment
Ingredients
- 100 grams sourdough starter 1/2 cup
- 100 grams honey scant 1/3 cup
- 330 grams water 1 1/4 cups + 2 Tablespoons
- 90 grams rolled oats, plus more for rolling 1 cup
- 500 grams bread flour 3 1/2 cups
- 12 grams salt 2 teaspoons
Instructions
Make the Dough
- In a large mixing bowl, add active sourdough starter, honey and room temperature, filtered water. Mix with a dough whisk or your hand until it looks like a golden, milky liquid.100 grams sourdough starter, 100 grams honey, 330 grams water
- To the wet ingredients, add the bread flour, rolled oats, and salt. Be sure to mix until all of the flour is incorporated. The dough will look wet and sticky, not like a uniform dough ball.90 grams rolled oats, plus more for rolling, 500 grams bread flour, 12 grams salt
- Cover the bowl with plastic wrap (I use a reusable shower cap) and let the dough rest for at least 30 minutes before you move on to the next step.
Stretch and Folds
- With slightly wet fingers, scrap a piece of the dough away from the bowl. Grab a section of the dough and stretch the bread dough above your bowl. Then fold over on top of the dough.
- Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle, about 4-6 times. You will notice the dough will start to look much smoother than before.
- Cover the dough again and let it rest for another 30 minutes.
- Repeat the same stretch and folds for a total of 4 rounds with at least 30 minutes of rest in between each set. Cover the dough after each round of stretch and folds.
- Once you have completed the final set of stretch and folds, cover the dough and let it rest for the remainder of the bulk fermentation on your counter, about 7-9 more hours if the dough is kept at 70 degrees F.
Bulk fermentation
- Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment and ingredients. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.
- In an environment of 70 degrees, doughs will typically bulk ferment for 7-9 more hours after the stretch and folds, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warmer temperatures will be faster, while cooler temperatures will be slower.
- Here’s what to look for:
- -The dough should have increased in size by at least 75% and be domed on top.-The dough looks light, and jiggles when the bowl is shaken.-The dough should easily pull away from the bowl.-There should be visible bubbles in the dough and on top.-The dough doesn’t tear when you do a windowpane test
Pre-shape
- With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles! Tilt the bowl and leave gravity to do the work to move the dough on the counter.
- Shape the dough by doing another round of stretch and folds until you have gone full circle.
- With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Cover the dough with the bowl and let it rest for 30 minutes.
- While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel. The purpose of this proofing basket is to keep the tight shape that you will create, so make sure you are using a standard bowl that is small enough to help keep the shape. I don't dust the banneton or tea towel with flour since the rolled oat will help to prevent the dough from sticking.
- You will also prepare the oat topping by laying a clean tea towel on your work surface. Pour more rolled oat on the tea towel in a single layer. Set aside.
Final shape
- After 30 minutes of rest, flip the dough, with the seamed side up. Gently pull the bottom of the dough towards you, then fold it towards the center of the dough. Pull the right side of the dough out and fold towards the center. Repeat with the left side. Finally, stretch the top of the dough away from you and fold towards the center of the dough.
- Flip the dough over again, seam side down.
- Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. Stop if the dough starts to tear.
- While holding the dough carefully in one hand, lightly dampen the top of the dough with some water. Then gently roll the wet dough onto the tea towel with the rolled oats. The rolled oat should stick to the dough. Re-roll if you missed any spots.
- Carefully lay your dough into your proofing basket (oat side down) and cover it with a plastic bag or a shower cap.
Cold proof
- Place your proofing basket in the fridge to cold-proof for 8–72 hours.Placing your dough in the fridge slows down the fermentation process, which deepens the flavors of your loaf. It also gives you flexibility in when you want to bake your bread.But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise while baking.
Score
- 30 minutes before baking, place the dough in the freezer. This helps the dough to be firmer for easier scoring.
- At the same time, place your Dutch oven in your oven and preheat to 500 degrees F. Allow the Dutch oven to preheat for at least 30 minutes.
- Place a piece of parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you coated the dough with rolled oats, your dough should slowly release and fall onto the parchment paper, landing in the middle with the oat side facing up.
- With a lame / razor blade or sharp knife, score a crescent moon shape on top of the dough. This is necessary for your bread to be able to expand while baking.
- Grab the corners of the parchment paper and carefully place the Honey Oat dough into your preheated Dutch oven and cover with the lid.
Bake
- Lower the oven to 450 degrees F and bake the bread covered for 30 minutes. Then remove the lid of the Dutch oven and continue to bake the bread for an additional 10-15 minutes with the lid off at 425 degrees F. If your crust is browning too quickly, cover the top with aluminum foil while you continue to bake.
- Once golden brown with the internal temperature at least 205 degrees F, remove the Dutch oven from your oven.
- Using the corners of the parchment paper, lift the sourdough bread out of the Dutch oven and place it onto a wire rack to cool.
- Allow your homemade bread to cool for at least 1 hour before cutting into it. (I know! How can you possibly wait when it looks and smells so good? But trust me, if you cut in too soon, your masterpiece will turn gummy.)
- Once the hour is up, slice into your work of art and slather on some butter with a drizzle of honey, and enjoy!
Notes
Ingredients & Substitutions
- Bread Flour – Bread flour is best when it comes to making sourdough bread. The higher protein percentage in this flour gives the dough strength so that it can rise to great heights and give you the best results. You can use all purpose flour if you want too. I haven’t tested this recipe with whole-wheat flour, but I’d suggest using 50% whole wheat flour and 50% bread flour for a nuttier flavor without making the loaf too dense.
- Honey – Using honey in this recipe not only slightly sweetens your sourdough bread, but it also makes your crumb extra chewy. Because honey is a sugar, your fermentation may happen faster than usual. It will also give your loaf a more dark brown exterior after baking. You can use any type of honey-store-bought, local, wildflower, clove, or raw. That said, I’ve found that darker honeys like local, wildflower, and raw add more depth of flavor.
- Oats – Rolled oats (not quick oats) are best for this bread because they keep their shape and texture during baking. They add a chewy bite, nutty flavor, and a pretty topping that doesn’t disappear into the dough. I don’t recommend instant oats because they break down much more quickly. They’ll dissolve into the bread, making it denser and less textured, and won’t give the same hearty oat topping.
- Starter: This bread works best with an active sourdough starter, which I recommend for a strong first and second rise and full flavor. If you want great dough rise and a softer loaf, it’s best to use an active starter.
Can’t wait to try this! I’m new to sourdough and have really enjoyed your recipes! Do you happen to have a video of making this bread? Thanks!
I’m so glad you’re enjoying the recipes! I don’t have a video for this one just yet, but it’s definitely on my list to film. In the meantime, I think you’ll love how soft and slightly sweet this loaf turns out — it’s one of my favorites!
We couldn’t get over the flavor and texture of this loaf! Love the rustic look, sweetness from the honey and nutty flavor from the rolled oats.
Slightly sweet, totally delicious!
So glad you loved this recipe! Thank you for sharing!
How do I make a started?
Great question! All you need is some flour and water to make your very own sourdough starter. You can find my step-by-step instructions here – https://simplicityandastarter.com/how-to-make-a-sourdough-starter/. Feel free to reach out with any questions!
This turned out amazing and SO delicious. Do you think you could bake this in a loaf pan?
I’m so glad you loved it! I haven’t personally tested it in a loaf pan, but I think it should work just fine. You may need to slightly adjust the bake time — just keep an eye on it and bake until the loaf is golden and sounds hollow when tapped on the bottom.
I’m vegan. Can you replace the honey with agave or maple syrup?
Great question! I haven’t tested this recipe with agave or maple syrup, but I think either one should work as a substitute for honey. The flavor will be slightly different, but it should still bake up beautifully! If you give it a go, please let me know how it bakes!
This was the first recipe I made with my sourdough starter. It was easy to follow and my husband LOVES it! I have the second loaf already in the oven 😊
That makes me so happy to hear — what a perfect recipe to start with! I’m so glad you and your husband are enjoying it. There’s nothing better than that second loaf baking already!
Timeline says 11:30am to 6 am. I assume thats a typo……..
Thank you for catching that, Lisa! You’re correct, it should be 11:30-6:30 PM.
Made the loaf yesterday and it is a new favourite! It is a lovely bread.
So thrilled to hear that you loved it, Josie! Thank you so much for sharing.
Is this for 1 load or 2?
This recipe is for 1 loaf.
This is a delightful recipe! My family and I loved it. It’s definitely one of my favorite loaves I’ve ever made. Keeping this recipe and will be making it weekly. Thank you!
So glad you loved it so much! Thank you for sharing!
My sourdough fell when checking to see if the bulk fermentation process was complete. It was extremely bubbly, thinking I over fermented it. Can this be fixed or what is the best way to bake the bread now?
Sorry to hear that! Based on your description, it sounds like the dough over-fermented — that super-bubbly, fragile texture is a big clue. Once it collapses, it usually won’t spring back well as a free-form loaf, but you can still save it! I’d suggest gently shaping it and baking it in a loaf pan, which gives the dough support and helps it rise upward instead of spreading. The texture will still be soft and delicious, even if the structure isn’t perfect. Over-fermentation happens to all of us — glad you checked and caught it!
can you use hard red wheat bread flour?
Yes! You can use hard red wheat bread flour for this recipe. Keep in mind that hard red wheat has a slightly stronger flavor and can produce a slightly denser loaf, but it will still turn out delicious. You may also need to adjust the hydration slightly—hard red wheat flour can absorb a bit more water than white bread flour—so add a tablespoon or two more water if the dough feels too stiff.
This is one of my favourites! And such a crowd pleaser. My issue is that my crust is always hard and it’s hard to cut … not sure how to help that.
I’m so glad this one is a favorite for you! For a softer crust, try keeping the dough covered for a bit longer during baking and shortening the amount of time it bakes uncovered — that usually helps prevent the crust from becoming too hard. I hope that helps, and thank you for baking this one so often!
I tried this recipe twice and the bottom burned badly both times. I took it out of the oven as soon as it reached 203 degrees. It tasted good but we had to cut the bottom off. Any idea why this would happen?
Thank you for your help!
Thank you so much for trying the recipe — I’m glad you enjoyed the flavor, but I’m so sorry the bottom burned! Since this loaf is baked in a Dutch oven, a couple of things could be happening:
• Honey can cause the bottom to brown (or burn) more quickly.
Honey adds wonderful flavor, but it also caramelizes faster than sugar. If your Dutch oven runs hot on the bottom, the added sugars can make burning more likely.
• Some Dutch ovens have thinner or more heat-conductive bases.
If the base gets very hot, it can over-brown the underside of the loaf.
A few easy fixes to try next time:
Place a layer of parchment plus a small sprinkle of flour or cornmeal under the dough to create a tiny buffer.
Set the Dutch oven on a baking sheet to help diffuse the direct heat from the bottom element.
Lower the temperature by 15–25°F if your oven tends to run hot.
You shouldn’t have to cut the bottom off — hopefully one of these tweaks helps! Feel free to update me if you try again; I’m always happy to help troubleshoot.
can I use a brown rice flour starter?? I am GF. Or do I need to make a oat flour starter–your instructions don’t specify if a oat flour starter is needed.
thanks
Great question! I haven’t personally tested this recipe with a gluten-free starter, but you should be able to use your brown rice flour starter here. The texture may vary slightly since gluten-free starters behave differently, but it should still work. If you try it, I’d love to hear how it turns out!
How many slices does the nutrition guide account for
The nutrition guide accounts for the entire loaf, so you can divide it by how many slices you make!
This dough was way more dense and dry than I expected. It was very hard to stretch and fold and had been rising sooooo slowly. I had to stick it in the fridge overnight and continue all day today to and it’s still so dense. Did I do something wrong? Anyone else have this experience?
It sounds like a couple of things could have contributed to the dense texture and slow rise:
Hydration – Honey oat dough can be slightly trickier because oats absorb more water than just flour alone. If the dough feels stiff or dry, it may need a touch more water when mixing.
Starter activity – If your starter isn’t very active or was slightly past its peak, the dough may rise very slowly, which can lead to a tighter, denser crumb.
Mixing/kneading – Honey oat dough is a bit heavier because of the oats and honey. It can take longer to develop gluten, so the dough may feel harder to stretch and fold.
Temperature – Cooler kitchen temperatures can slow fermentation dramatically. An overnight cold fermentation is fine, but if the dough is already dense going in, it won’t “fix” itself; it just slows things even more.
A few tips for next time:
Make sure your starter is bubbly and at its peak before mixing.
Be sure to use gram measurements with the help of your scale over volume for the most accurate measurement.
Give it plenty of bulk fermentation time at a warm spot.
This is our family FAVORITE! Is there a way to do the mixing, folds, and bulk fermentation starting in the afternoon and then baking the next day?
Absolutely! This bread works really well with an overnight schedule. You can mix the dough, do your stretch and folds, and let it begin bulk fermenting in the afternoon or early evening. Once it’s risen about 50-75%, shape the dough and place it in the refrigerator overnight.
The next day, score it and bake as shared in the recipe card. Hope this helps!
Fantastic recipe! Thank you!
So glad you enjoyed it, Judith! Thank you so much for sharing.