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Sourdough Honey Oat Bread
This easy honey oat sourdough bread is incredibly soft, with the perfect balance of sweetness from the honey and nutrition from the oats, whole grains and sourdough starter. 
Home » Sourdough » Sourdough Honey Oat Bread
Sourdough Honey Oat Bread
This easy honey oat sourdough bread is incredibly soft, with the perfect balance of sweetness from the honey and nutrition from the oats, whole grains and sourdough starter. 
sliced oat bread
This easy honey oat sourdough bread is incredibly soft, with the perfect balance of sweetness from the honey and nutrition from the oats, whole grains and sourdough starter.

sliced oat bread

The perfect honey oat bread

This sourdough honey oat bread will quickly become a family favorite of yours! With no refined sugars and the use of whole wheat flour and oats, you will love getting to share a delicious bread that is also nutritious! This would be yummy for toast, sandwiches, or even french toast.

The amazing thing about this bread is that it calls for unfed sourdough starter – sometimes referred to as “discard sourdough starter”. Its name “discard” doesn’t match its purpose as it is not something that needs to be thrown out! The extra sourdough starter you have from feedings that’s just sitting in your fridge can be used in so many baked goods. The addition of the sourdough discard adds great texture and health benefits to this bread, and because we are using a small portion of instant yeast to accompany it, it means it’s MUCH FASTER than using 100% fed sourdoughs starter (though you can definitely do that option with this recipe too!) Keep reading below for timing options and modifications. 

loaf of honey oat sourdough bread

Why use sourdough?

Sourdough starter is a natural, wild yeast. It’s created by mixing together flour and water, and then feeding it additional flour and water over time until it becomes a fermented substance rich with healthy bacteria and carbon dioxide that helps raise up your baked goods and give it a natural rise – just like using packaged yeast from the store when trying to make bread.

When fed with flour and water, it activates and feeds the bacteria in the fermented base and you’ll see it grow twice the size, have beautiful air bubbles scattered through out, and have a sweet-sour smell. That’s when people use it in their bread recipes – to give it lift. BUT, when NOT fed, its dormant sluggish state is usually just hanging out in people’s fridge – the “discard” as some people refer to it as.

Using both fed and dormant sourdough starter has incredible health benefits – including promoting a lower glucose spike, easier to digest, and feeds good gut bacteria. It also gives deeper flavor and the most incredible moist, tender textures. Because this bread uses a hybrid of instant yeast and sourdough starter, it not only means it’s much faster, but it won’t carry a sour flavor – great for those who love the health benefits and depth of flavor sourdough provides but are tired of the sour flavor profile.

*If you’re new to sourdough…check out my book Classic Sourdough, where I walk you through every step in learning about sourdough, including how to make the classic artisan loaf plus so many extra tried and true recipes.

sliced sourdough honey oat bread

FAQ’s

Why does the recipe call for instant yeast if it has sourdough starter?

With the boost from the standard packaged instant yeast, we’re able to use discard which helps contribute to the taste, slightly slower rise, and health – but way faster. It also allows means this bread does not have a sour flavor profile, unlike the traditional artisan breads. Health benefits and depth of flavor without the sour.

Can I make this bread without sourdough starter?

YES! If you don’t have a sourdough starter, that is okay! You can convert this recipe to use all normal yeast instead of adding sourdough. Instead of the starter, use a total of 1 1/2 tablespoons instant yeast (instead for the 2 1/2  teaspoons called for).

Can I use active/fed sourdough starter instead of unfed sourdough starter?

YES! You can use active, fed sourdough starter to replace the instant yeast as well. It will just take longer to rise. Use a total of 200 grams fed sourdough starter and expect the first rise to take about 4-8 hours (depends on temperature), and the second rise to take 2-4 hours. After the first rise you can also stick it in the fridge covered to extend the slow rise. (You can choose to form the loaf or not form the loaf before putting in fridge – either is fine). That extended rise will add to the health benefits and bring in more of an underlying sour profile depending on how long you choose to have it rise.

You can also use fed starter with using the half instant yeast approach as well, which will help speed up the rise timing. Instead of it taking an hour or longer for that first rise, you could expect it to rise just under an hour. It doesn’t speed it up significantly, but it will help!

Can I make these into mini loaves instead?

YES! These make great mini loaves. Use 6 mini loaf pans instead of 2 – 9×5 pans. I also love this 8×4 size where I can yield 3 loaves. Just shorten the baking time.

sourdough honey oat bread

More sourdough recipes you’ll love…

If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking! 

sliced oat bread

Sourdough Honey Oat Bread

Lori Vaughn
This easy honey oat sourdough bread is incredibly soft, with the perfect balance of sweetness from the honey and nutrition from the oats, whole grains and sourdough.
5 from 5 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 2 loaves

Ingredients
  

Bread

  • 2 cups (180 grams) rolled oats or quick oats
  • 3 cups water, divided
  • 2 1/2 tsp instant yeast
  • 100 grams unfed/discard sourdough starter
  • ½ cup honey
  • ¼ cup unsalted butter melted or softened
  • 2 tsp salt decrease to 1 1/2 tsp if using salted butter
  • 1 cup (120 grams) whole wheat flour
  • ~5 cups (approx. 600 grams) bread flour, to touch

Topping

  • 1 large egg
  • 1 tbsp water
  • ~1/3 cup (30 grams) oats rolled or quick oats are fine

Instructions
 

  • In the bowl of a stand mixer (or large bowl if mixing by hand), add the 2 cups of rolled oats and 3 cups of hottest tap water. Wait for about 5 minutes for the oats to soften and water to cool down slightly.
  • When the water is lukewarm (110℉) add the yeast, unfed starter, and honey. Mix together until combined.
    *If your water is too hot, it can kill your yeast, preventing it from rising. Make sure it is comfortably warm. You can start adding other ingredients like honey and butter before adding the yeast to help cool it down faster.
  • Add the butter, salt, and whole wheat flour. Mix again.
  • Add the remaining bread flour, slowly. You are looking for a soft, just hardly sticky dough, that has come together and begun to clean the bowl as it mixes. Add more or less all purpose flour until you reach that consistency.*
  • Remove the dough hook from mixer and let the dough rise for about 1 hour, or until doubled in size.
    *You can also stick in the fridge overnight to extend the rise process.
  • After it has doubled in size, divide the dough into 2 sections and gently fold into a loaf.
    See my classic sandwich bread recipe for pictures and a video of my folding method.
  • Place in 2 - 9x5" metal loaf pans. Let it rise for about 30 minutes until almost doubled in size and puffy. While rising, preheat oven to 375℉. (350℉ for lower altitude)
  • Once risen, whisk together one egg and 1 tbsp water to make an egg wash. Gently brush the tops of the loaves using a pastry brush. Sprinkle on additional oats.
    *For extra sweetness, you can brush with honey instead of an egg wash.
  • Bake for 25-28 minutes until the bottoms reach a rich golden brown color or internal temperature is about 190℉.

Notes

flour quantities: Every brand of flour is different and elevation impacts amounts, so doing it by touch and sight is my safest approach every time to ensure great results. Providing a number by weight would still have varying results for people depending on where you live and what brand you are using. 
can I substitute the flours: yes, you can use ALL bread flour instead of using whole wheat flour with it. Or you can substitute all purpose flour for the bread flour, but I love the higher protein content and structure the bread flour provides. 
can I make into mini loaves instead?: yes! this recipe will make 6 mini loaves instead of 2 9x5 loaves. 
4.5 2 votes
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Kaitlyn
Guest
Kaitlyn
1 year ago

5 stars
This bread is FANTASTIC. I got the recipe early (woohoo!) at a sourdough class, and I am not kidding when I say that I went home and made it myself that same day. It’s just absolutely delicious! The recipe was easy to follow and is a great use of discard. I brushed the tops of my loaves with honey instead of an egg wash, and it gave a nice little bit of extra sweetness. Highly, highly, highly recommend!

Kim Davis
Guest
Kim Davis
1 year ago

When you say 100 grams discard, approx how much in cup? 1/4 1/2….???

Tiffani
Guest
Tiffani
1 year ago

5 stars
WOW, this bread is AMAZING! It is some of the best bread I have ever made and tasted! It was easy to make and the flavor is so delicious. My family and I are in heaven, a new favorite and that I will be making it often! Thank you for another great recipe!

Debbie
Guest
Debbie
11 months ago

5 stars
This is THE BEST homemade bread! 🤤 The best bread I’ve ever made and frankly, I can’t say I’ve bought anything in the store that compares. It’s exactly what I was looking for in an everyday sandwich loaf that serves so many purposes – toast, sandwich bread, snacking. My skill level is moderate, more towards a beginner. I don’t have a mixer and had to do this by hand. I did add a whole extra cup of flour and I did add two stretch and folds. I had my timing wrong because it’s summer and it was too hot to use the oven. So I put the dough in the fridge. I even let the loaves rise in the fridge so I could bake as late as possible. The eggwash was perfect. Used quick oats on top, old fashioned in the dough. I also had to bake longer than the recipe stated, 38-40 minutes. Make this bread! It’s perfect!

Last edited 11 months ago by Debbie
Diane
Guest
Diane
12 days ago

5 stars
Greetings! I made this recipe and it was not only easy but absolutely delicious! When I sliced it I could hear Paul Hollywood from the British Bakeoff show say the “crumb was fantastic”! When eating the bread it almost melts in your mouth.
I changed 2 things when making this recipe; because I can’t eat butter, I used 1/4 cup of olive oil (which I use as a substitute in all of my baking), and I used one glass bread pan. I think because I added additional liquid in the batter from the olive oil, I had to use about 5 and 1/4 cups of flour to get it to “clean the bowl” when mixing the batter (great description to convey the consistency of the batter).
I also chose and love this recipe because it has both whole grain oats and whole wheat. Thank you so much for an outstanding and delicious recipe- I will be making this as long as I bake!

soudough-oat-bread
Anni
Guest
Anni
15 hours ago

5 stars
This is THE BEST recipe I have ever used! Absolutely delicious! I have a couple questions: I have to use a SIGNIFICANT amount more of flour, the dough just stays so sticky! I do live at a high altitude, but is that normal? Second, do you have an adaption if I wanted to use olive oil instead of butter and more wheat flour? Would that change the measurements? Third, in the ingredients list it says 3 cups of water divided, but then in instructions says to add 3 cups water to the oats. Is that correct? I’m wondering if I missed something and if that’s why my dough is so wet haha!
Thanks again for sharing this recipe, it is mine and my families favorite bread in the world!

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