Sourdough Oatmeal Bread (Soft Honey Oat Sandwich Loaf)
This sourdough oatmeal bread is a soft, enriched sandwich loaf made with rolled oats, honey, butter, and an egg for a tender crumb and beautifully golden crust. The oats are soaked before mixing to create a moist, hearty texture, while active sourdough starter provides gentle fermentation and classic flavor. Baked in a loaf pan and topped with rolled oats, this honey oat sandwich loaf slices easily and stays soft for days. Perfect for toast, sandwiches, or serving warm with butter and jam.
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Servings: 1 9X5 loaf
Equipment
- Stand mixer with dough hook (recommended for proper gluten development)
- Large mixing bowl (for bulk fermentation)
- Small bowl (for soaking oats)
- 9x5 inch loaf pan
- Parchment paper (optional, for easy removal)
- Silicone spatula or dough scraper
- Measuring cups and spoons or kitchen scale
- Instant-read thermometer (optional-to check for doneness, 195 to 200°F)
Ingredients
- 1 cup rolled oats or quick oats 90 g
- ½ cup hot water 120 g
- ¼ cup butter softened (57 g) or coconut oil (55 g)
- 1 tablespoon honey 21 g
- 2 teaspoons salt 12 g
- ½ cup active and bubbly sourdough starter 120 g
- 1 cup water 240 g
- 4 cups all-purpose flour 572 g
- 1 egg
- 1-2 tablespoon oats for topping (optional)
- 1 egg for egg wash (optional)
Instructions
- In a large bowl, pour ½ cup hot water over the rolled oats. Let them sit for about 10 minutes to soften. This prevents the oats from pulling moisture from the dough later. Do not drain it off.
- Add the butter, honey, salt, active sourdough starter, and remaining water to the bowl of soaked oats. Stir until combined. Gradually mix in the flour until a shaggy dough forms. The dough should feel soft but not overly sticky.
- Knead the dough until smooth and elastic. You can knead by hand or use a stand mixer with a dough hook. Mix on low (speed 1–2) until combined — about 2–3 minutes. Then, increase slightly (speed 2–3) and knead for 8–12 minutes until the dough comes together.
- Place the dough into a greased bowl, cover with a tea towel or plastic wrap, and let it bulk ferment at room temperature for 4 to 6 hours, depending on your kitchen. The dough should rise noticeably and feel airy. You are looking for a 40–60% rise, not a full double.
- Turn the dough out onto a lightly floured surface. Gently shape into a loaf and place into a greased 9×5 inch loaf pan.
- Cover and let it rise again for 2 to 4 hours, or until the dough has risen just above the rim of the pan. Once risen and if using, brush the top of the loaf with egg wash and sprinkle with oats. If you prefer to slow ferment the loaf overnight, you can place the shaped dough directly into the refrigerator after putting it in the loaf pan. Cover it tightly and refrigerate for 8 to 12 hours. The next day, remove the pan from the refrigerator and allow the dough to sit at room temperature until it rises just above the rim of the pan. Depending on how much it rose overnight and the temperature of your kitchen, this may take 30 minutes to 2 hours. Bake once it looks pillowy and slightly domed over the top.
- Preheat your oven to 375°F. Bake for 40 to 55 minutes, or until the loaf reaches an internal temperature of 195°F. Let cool completely before slicing.
Notes
Tips for Success
Make sure your sourdough starter is active and bubbly before mixing.
Do not skip soaking the oats.
This is an enriched dough with butter, egg, honey, and soaked oats, so it takes longer to develop gluten than a simple flour-and-water bread. Mix on low speed to combine, then knead on medium until the dough pulls away from the sides of the bowl and looks smooth and slightly glossy. This can take 8 to 12 minutes in a stand mixer. The dough should feel soft and slightly tacky but not wet or sloppy. If you stop mixing too soon, the loaf may turn out dense.
Do Not Be Alarmed by a Soft Dough: Because of the oats and enrichment, the dough will feel softer than a basic sourdough loaf. That is normal. As long as it holds together and passes a gentle windowpane test, it is ready for bulk fermentation.
After kneading, lightly grease your bowl with butter or oil before placing the dough back in. This prevents sticking and protects the structure when you remove it for shaping.
Lightly oil your hands or very lightly flour your work surface. Turn the dough out gently to avoid deflating it completely. Press it into a rectangle, then roll it tightly into a log, tucking as you go to build surface tension. Pinch the seam closed and place it seam side down into your greased loaf pan. The dough should feel smooth and cohesive, not sticky or tearing.