Honey Oat Sourdough Bread
Not to brag or anything, but I was on the sourdough train way before it went viral in 2020! I’ve been tweaking my recipe here and there, but lately, I thought, “Why not switch up the flours and try some new tricks?” Enter: Honey Oat Sourdough Bread—a chill, low-maintenance loaf that doesn’t demand endless folding or babysitting. Just slice it up, toast it, and slather on some butter or jam for pure joy.
I use this baking dish: Emile Henry Baking Dish. I got it from my sister Naomi as a birthday gift. Naomi has a knack for choosing gifts that benefit her too—but I don’t mind. This one’s truly the gift that keeps on giving!
The ingredients (honey is missing)
Add all the ingredients into a bowl
After rising overnight
Sprinkle with oats
Ingredients
Method
- Combine Water and Starter: In a large mixing bowl, pour 450 g of water and add 150 g of sourdough starter. Stir until the starter dissolves.
- Add Honey and Oil: Stir in 30 g of honey and 20 g of oil, mixing until fully incorporated.
- Add Dry Ingredients: Add 400 g of spelt flour, 200 g of oats, and 15 g of salt to the bowl. Mix until the ingredients are combined and you have a rough, shaggy dough. Cover the bowl and let it rest for 4-5 hours
- Transfer to a baking loaf lined with parchment paper
- Let rise covered for 8-10 hours at room temperature
- Sprinkle top with flour and oats
- Bake at 420 for 30 to 40 minutes until well browned
- Let cool and slice
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