Sourdough Honey Oat Artisan Bread

This sourdough honey oat artisan bread is the best bread for your homemade grilled sandwiches! I love making it into avocado toast for breakfast or a grilled turkey sandwich filled with my favorite veggies for a lunch or dinner.

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I was first introduced to honey oat bread when I worked at a restaurant over 3 years ago. At the restaurant we used the bread for several of my favorite sandwiches. After I stopped working there the restaurant changed their bread and the sandwiches were never the same. So, I decided to find a way to make the bread at home in order to create my own delicious sandwiches.

I started by using a yeast risen honey oat artisan bread recipe and it was delicious. Later, after I had begun experimenting with sourdough breads, I decided I wanted to recreate the recipe by making it with sourdough starter rather than yeast.

The result of my experimentation was a delicious light bread with a crunchy crust and a hint of honey flavor and sweetness. I have loved using this bread for a variety of sandwiches and toasts.

Sliced loaf of sourdough honey oat bread.

Ingredients for Sourdough Honey Oat Artisan Bread

100 g rolled oats
480 g all purpose or white whole wheat flour
10 g salt
375 g water
50 g honey
100 g active sourdough starter

How to Make Sourdough Honey Oat Artisan Bread

Mix Dough, Stretch and Folds, and First Rise

In a large bowl mix together the oats, flour, and salt.

In a cup, mix the honey into the water until it is completely dissolved.

Stirring honey into water in a glass jar.

Add the honey water to the flour mixture and stir until all the flour is moistened.

Pouring honey water into the oat and flour mixture.

Let the mixture autolyse for 20-60 minutes (optional but recommended).

Add the sourdough starter to the bowl and with wet hands mix the dough until combined.

Sour dough starter on top of honey oat dough.

Do a stretch and fold every 20 minutes 3-5 times until the dough begins to hold shape when stretched.

a woman holding a baby stretching sourdough honey oat dough.

After the last 20 minutes, do a coil and fold then cover the dough and set it aside until it doubles in size. About 4-12 hours. This will depend on the temperature where you let the dough rise. If you are looking to speed up the process place the dough the oven with the light on.

Once the dough has doubled in size it is ready to be shaped.

A cloth covering a bowl dusted with oats and flour.

Shape Dough and Second Rise

Before shaping the dough, line a bowl with a thin cloth and sprinkle it with flour and oats.

Scrape the dough out of the bowl and onto a clean countertop. Shape the dough by gently scooping it towards you with the edges of your two hands on the counter, allowing the dough closest to you to stick to the counter and stretch to form a nice round loaf. Place the dough upside-down into the floured bowl.

Sour dough honey oat bread shaped into a cloth covered bowl.

Cover the dough and let it rise in the refrigerator for 6-24 hours before baking. (I have skipped this step before when I was in a hurry and instead let it rise for 1-2 hours on the counter and it worked pretty well.)

Bake the Bread

About 30 minutes before baking, preheat your oven to 450° F and place a dutch oven inside to preheat.

Once the oven is preheated, turn the dough onto a piece of parchment paper and score it how ever you desire (it is difficult to do anything fancy because of the oats so I usually stick with a cross).

Place the dough inside the preheated dutch oven and bake in the oven with the lid on for 25 minutes, then with the lid off for an additional 10-15 minutes. Remove from the dutch oven and place on a cooling rack.

A loaf of sourdough honey oat artisan bread.

For best results, wait until the bread is completely cooled before trying to slice it.

A sandwich made from sourdough honey oat bread.

Enjoy a slice of your sourdough honey oat bread with butter, toasted and topped with avocado, or made into a delicious sandwich!