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!

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!

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!

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.

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

1 9×5 loaf pan
mixing bowl
dough scraper or bench scraper
food scale

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.

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.

honey wheat sourdough sandwich loaf - stretch and folds

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

honey wheat sourdough sandwich loaf - Pat the dough into a rectangle and fold the sides to the middle — Pat the dough into a rectangle and fold the sides to the middle

Roll from the bottom into a log and coat with the rolled oats

Place the dough into the greased loaf pan and cover it with plastic wrap

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

More sourdough bread recipes

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

Cook Time50

Proofing time16

Keyword: sourdough sandwich bread

Servings: 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