Renewing your spirit one bite at a time

Honey Wheat Sourdough Sandwich Bread


honey wheat sourdough sandwich loaf

If you are looking for delicious, nutrient-dense sandwich bread, this honey wheat sourdough sandwich bread is for you! Not only is it a fun and interesting spin on a classic sandwich loaf, but it is rich in flavor and vitamins. Rolled oats are high in fiber, magnesium, iron, and other several essential vitamins making them a great superfood. The sweet honey, tangy sourdough, and nuttiness of the whole wheat flour make this bread unlike any other. This is a versatile bread that the whole family will love!

honey wheat sourdough sandwich loaf

5 ways to enjoy honey wheat sourdough sandwich bread

  • Peanut butter and banana toast: Spread peanut butter on a slice of honey wheat sourdough bread, and top with sliced banana for a delicious and nutritious breakfast or snack.
  • Grilled cheese with tomato and basil: Make a classic grilled cheese sandwich using honey wheat sourdough bread. Add your favorite cheese, tomato, and fresh basil.
  • French toast: Dip slices of honey wheat sourdough bread in a mixture of eggs, milk, and cinnamon, and then fry until golden brown. Serve with maple syrup for a delicious and filling breakfast.
  • With jam: toast some sandwich slices and spread your favorite jam on top with a drizzle of honey for the perfect sweet snack.
  • Toasted avocado and egg sandwich: Toast a slice of honey wheat sourdough bread and top it with mashed avocado and a fried egg.

    These are just a few of the many ways you can enjoy this honey wheat sourdough sandwich loaf. This bread is so versatile and fun to experiment with!

    honey wheat sourdough sandwich loaf

    Why this recipe works

    • An active, bubbly starter makes for an excellent rise.
    • This is an overnight recipe allowing for flexibility and not much hands-on time.
    • The dough is easy to work with.
    • The combination of ingredients makes for a wonderful texture and flavor. This is truly a divine loaf of bread!
    honey wheat sourdough sandwich slices

    Tips before baking Honey Wheat Sourdough Bread

    • This is a 2 bulk-rise recipe that was tested at 68 degrees F. The dough requires 10-12 hours on its first rise and 2-4 hours on its second rise. The temperature of your environment will impact this. If it is colder plan to add a few extra hours. If it is warmer, plan to decrease the time.
    • I recommend using whole-grain rolled oats for this recipe, I have not tested it with any other kind of oats.
    • To get the rolled oats to stick to the bread dough, spray the loaf with water if needed.
    honey wheat sourdough sandwich loaf

    How to make honey wheat sourdough sandwich bread

    Baker’s schedule: feed your sourdough starter at least 12 hours before. Mix the dough in the evening (7 pm) to bake for the following morning (10-11 AM).

    Ingredients

    • 400 grams of bread flour
    • 100 grams of whole wheat flour
    • 330 grams of filtered water
    • 50 grams active sourdough starter
    • 2 tablespoons of honey
    • 2 tablespoons of olive oil
    • 10 grams of salt
    • 1 cup of whole-grain rolled oats

    Equipment

    Mix the dough

    • In a medium mixing bowl dissolve the sourdough starter and honey in the water. Stir using a fork.
    • Next, add bread and whole wheat flour, salt, and olive oil and mix until the flour has absorbed all of the water.
    • Cover the dough mixture with plastic wrap and allow it to rest for 30 minutes.
    Your dough will look like this
    Your dough will look like this

    Strengthen the dough

    • After the dough has rested work it into a ball by repetitively folding it into itself (about 3-5 minutes).
    • It will look smooth with some lines. Once complete, cover the mixture and allow it to rest for 30 minutes.
    The dough will be smooth with some lines
    The dough will be smooth with some lines

    Stretch and folds

    • After the dough has rested, perform 2 stretch and folds within 30-minute increments.
    • To stretch and fold your dough, place your hand under a portion of the dough. Stretch it up a few inches and fold it to the opposing side. Do this on all four quadrants of the dough.
    • Once both stretch and folds are complete, cover your dough and let it rest overnight.

    Shape & Coat the dough

    • The following morning, ensure the dough has increased in volume by at least 50%.
    • Place the dough onto a lightly floured work surface and pat it into a rectangle (about 12×12 inches).
    • Fold the right and left side to the center and roll it from the bottom into a log shape.
    • To coat the dough in the rolled oats, place 1 cup of rolled oats on a clean tea towel and roll the top of the dough in the oats. Tip: spray the dough with water to help the oats stick.
    • Once complete, place the dough in a buttered loaf pan, cover it with oiled plastic wrap, and allow it to rest for 2-4 hours. Ideally, you want the dough to rise 1 inch above the rim of the pan before baking.
    honey wheat sourdough sandwich loaf - The dough has increased in volume by 50% and is ready
    The dough has increased in volume by 50% and is ready

    Bake the Honey Wheat Sourdough Sandwich Bread

    • 30 minutes before you are ready to bake, preheat the oven to 500 degrees F.
    • Once the dough has risen at least 1 inch above the rim of the pan, decrease the oven temperature to 375 degrees F and bake for 45-50 minutes on the center rack.
    • Once complete, let it rest for 5 minutes in the pan before transferring it to a cooling rack. Allow it to cool completely before cutting into it (1-2 hours) and enjoy!
    honey wheat sourdough sandwich loaf - Allow the dough to rise at least 1 inch above the rim of the pan before baking
    Allow the dough to rise at least 1 inch above the rim of the pan before baking
    honey wheat sourdough sandwich loaf

    More sourdough bread recipes

    honey wheat sourdough sandwich loaf
    Print Recipe
    5 from 3 votes

    Honey Wheat Sourdough Sandwich Bread (with rolled oats)

    Try this sourdough honey wheat sandwich bread topped with oats! Made with natural ingredients, this bread is packed with flavor and nutrition!
    Prep Time45 minutes
    Cook Time50 minutes
    Proofing time16 hours
    Keyword: sourdough sandwich bread
    Servings: 1 loaf
    Calories: 110kcal

    Equipment

    • 1 9×5 loaf pan
    • Mixing bowl
    • dough or bench scraper
    • Food scale

    Ingredients

    • 400 grams bread flour
    • 100 grams whole wheat flour
    • 330 grams filtered water
    • 50 grams active sourdough starter
    • 2 tablespoons honey
    • 2 tablespoons olive oil
    • 10 grams salt
    • 1 cup whole-grain rolled oats

    Instructions

    Mix the dough

    • In a medium mixing bowl dissolve the sourdough starter and honey in the water. Stir using a fork.
    • Next, add bread and whole wheat flour, salt, and olive oil and mix until the flour has absorbed all of the water.
    • Cover the dough mixture with plastic wrap and allow it to rest for 30 minutes.

    Strengthen the dough

    • After the dough has rested work it into a ball by repetitively folding it into itself (about 3-5 minutes).
    • It will look smooth with some lines. Once complete, cover the mixture and allow it to rest for 30 minutes.

    Stretch and folds

    • After the dough has rested, perform 2 stretch and folds within 30-minute increments.
    • To stretch and fold your dough, place your hand under a portion of the dough. Stretch it up a few inches and fold it to the opposing side. Do this on all four quadrants of the dough.
    • Once both stretch and folds are complete, cover your dough and let it rest overnight.

    Shape & Coat the dough

    • The following morning, ensure the dough has increased in volume by at least 50%.
    • Place the dough onto a lightly floured work surface and pat it into a rectangle (about 12×12 inches).
    • Fold the right and left side to the center and roll it from the bottom into a log shape.
    • To coat the dough in the rolled oats, place 1 cup of rolled oats on a clean tea towel and roll the top of the dough in the oats. Tip: spray the dough with water to help the oats stick.
    • Once complete, place the dough in a buttered loaf pan, cover it with oiled plastic wrap, and allow it to rest for 2-4 hours. Ideally, you want the dough to rise at least 1 inch above the rim of the pan before baking.

    Bake the bread

    • 30 minutes before you are ready to bake, preheat the oven to 500 degrees F.
    • Once the dough has risenat least 1 inch above the rim of the pan, decrease the oven temperature to 375 degrees F and bake for 45-50 minutes on the center rack.
    • Once complete, let it rest for 5 minutes in the pan before transferring it to a cooling rack. Allow it to cool completely before cutting into it (1-2 hours) and enjoy!
    • This bread can be stored in an airtight container or bread bag of your choice for up to 4 days at room temperature. You can also freeze a loaf for up to 3 months.

    Notes

    Baker’s schedule: feed your sourdough starter at least 12 hours before mixing the dough. Mix the dough in the evening (7 pm) to bake for the following morning (10-11 AM).

    Nutrition

    Serving: 1slice | Calories: 110kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Sodium: 390mg

    If you liked the Honey Wheat Sourdough Bread recipe, you might also enjoy the Chocolate Chip Sourdough Bread (with honey!) recipe.

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    Comments

    1. This will be my next loaf! Thank you for these amazing recipes!5 stars

      1. You are welcome! Thank you for trying my recipes. Let me know how it turns out if you try!!

    2. Do you do the overnight rest in the fridge or just on the counter? Can’t wait to try this recipe!

      1. Just on the counter! It does well overnight on the counter. If your environment is hot/humid stick it in the fridge for part of the first bulk rise! This was tested at 68 degrees F and I let it sit overnight for 10 hours. Hope this helps & let me know if you try it out!