image of honey oat sourdough loaf

Honey Oat Sourdough Loaf

This Honey Oat Sourdough Loaf is a great sandwich bread. It’s fluffy, light, a little sweet, and oat-y. Naturally-leavened with sourdough but not sour at all, it still has the delicious complex flavor that sourdough starter leaves.

My favorite baking vessel is my pullman loaf pan. I don’t think there’s anything more fun than baking something that is so perfectly sandwich loaf shaped. A lovely rectangle of joy filled with fluffy bread. Ah, square loaves are so cute. Plus, this is an ideal loaf to have on hand throughout the week, ready for any sandwich you desire.

image of honey oat sourdough loaf from the top

Honey Oat Sourdough Loaf: Little details

The pullman loaf pan I use is 13 inches long with a lid. If you don’t have a pullman loaf pan, you can use two 9×5-inch loaf pans for this recipe. Just split the long dough cylinder at the end of shaping in two and place in your loaf pans and egg wash the tops of your loaves (one egg and 1 tablespoon of water).

You can also sprinkle some oats on top of the egg wash while it’s wet if you’d like. Check the breads after 45 minutes in the oven for doneness. You won’t end up with one rectangular sandwich loaf but the bread will still be lovely with domed tops.

If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!

image of honey oat sourdough loaf

Honey Oat Sourdough Loaf

This recipe is for a perfect 100% sourdough loaf that is neutral for any sandwich or spread you'd like! A bit sweetened with honey and full of complex sourdough flavor, it's way better than any supermarket sandwich bread. It's made in a pullman loaf pan for a perfectly square look!
5 from 1 vote
Prep Time 19 hrs
Cook Time 1 hr
Total Time 20 hrs
Course Appetizer, Breakfast, Lunch, Main Course, Side Dish, Snack
Cuisine American, Healthy
Servings 1 13″ loaf
Calories 145 kcal

Equipment

  • 13-inch pullman loaf pan

Ingredients
  

Levain

  • 80g mature sourdough starter
  • 150g water
  • 50g rye flour
  • 100g bread flour

Soaker

  • 55g oats
  • 12g salt
  • 130g boiling water

Dough

  • all the levain
  • all the soaker
  • 220g water
  • 150g rye flour
  • 375g bread flour
  • 50g oat flour
  • 50g honey
  • 70g olive oil

Instructions
 

  • Combine the levain thoroughly in one container and the soaker in another. Let sit overnight (10-12 hours).
  • In a large bowl or container, mix all the dough ingredients together by squeezing them with your hand. The dough should come together with no dry bits left. It will be shaggy at this point. Cover and let rest for thirty minutes.
  • Fold the dough a few times until the dough is a little smoother. Cover and let sit for bulk fermentation for 5 hours, folding every hour.
  • Grease your 13-inch Pullman pan and lid. Oil a surface to work on and dump the dough out onto it. Gently press/open the dough into a wide (about 13-inch) rectangle, then roll it up, slightly pulling the dough as you roll so you hold some tension in the roll. You should end up with a wide cylinder. Carefully lift the cylinder and place it in your Pullman pan, seam-side down and folding the sides underneath if there’s any width excess. Cover with the lid and let proof for 1-2 hours or until the dough is about an inch from the lid. Preheat the oven to 400°F as you let the dough come up to half an inch below the cover.
  • Bake for 50 minutes then remove the lid. Bake for another 10 minutes. Remove from the pan and let cool on a cooling rack.

Notes

If you don’t have a pullman loaf pan, this recipe can be made in two smaller loaf pans with no lid. To do this, split the dough when you shape and place into the two loaf pans. Egg wash (with one egg and a splash of water) the tops of the loaves and sprinkle with some oats if desired.
You can replace the oat flour with all-purpose flour.

2 thoughts on “Honey Oat Sourdough Loaf

  1. 5 stars
    This was so fun to make! I started it on a whim when I noticed that I had all of the basics already in my pantry (isn’t it so exciting when that happens??)
    I had errands to run throughout the day, so my timing on the folds wasn’t exact…but my two loaves still came out fantastic! I used the egg wash and initially tented the tops of the pans with foil for 40 minutes, then removed them and let the beautiful crust develop in the last 10!
    I have a very particular sandwich-bread eater in the house and this recipe instantly received the “I’m going to eat another slice”-approval =D.

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