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.
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 9x5-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!
Honey Oat Sourdough Loaf
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.