Honey Wheat Sourdough Sandwich Bread (overnight recipe!)
Try this sourdough honey wheat sandwich bread topped with oats! Made with natural ingredients, this bread is packed with flavor and nutrition!
Equipment
- 1 9x5 inch loaf pan
- Mixing bowl
- Dough/bench scraper
- Food scale
Ingredients
- 50 grams active sourdough starter (bubbly and at peak)
- 40 grams honey
- 300 grams filtered water
- 400 grams bread flour
- 100 grams whole wheat flour
- 28 grams avocado or olive oil
- 10 grams salt
- 1/2 cup whole-grain rolled oats (for topping )
Instructions
Mix the dough
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This recipe can be mixed by hand or with a stand mixer.
In a medium mixing bowl whisk together the active sourdough starter, honey, and water until mostly dissolved.
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Next, add the bread and whole wheat flour, oil, and salt and mix until a shaggy dough is formed.
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Cover the mixture with plastic wrap and allow it to rest for 30 minutes.
Knead the dough
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After the dough has rested knead the dough for 5-7 minutes or until it comes together, is smooth, and is not sticky. Not much flour should be needed during this process.
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Once complete, place the sourdough sandwich dough in a greased bowl (oil or butter) and let it rest for 45-60 minutes.
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Perform 1 stretch-and-fold for optimal gluten development, cover the dough, and let it rest overnight or until doubled in size. This can take anywhere from 8-10 hours.
Shape & coat the dough
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Ensure the dough has doubled in size before shaping. Grease your loaf pan and set aside.
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Place the dough onto a lightly floured work surface and pat it into a 12×12 inch square.
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Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas. Find my favorite hand roller here!
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Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
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Lightly mist the dough with water, then coat it in rolled oats. Spread about 1/2 cup of oats onto a plate and gently roll the top of the dough over the oats until it’s evenly covered.
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Once coated, place the dough in your greased loaf pan, cover it loosely with oiled plastic wrap or a disposable shower cap and allow to rest in a warm spot (3-5 hours). Tip: place the sandwich loaf in the oven with the light on to help move it along.
Bake the honey wheat sourdough sandwich bread
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Preheat the oven to 375 degrees F.
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The honey wheat sourdough sandwich bread is ready to be baked once it has risen at least 1 inch above the rim of the pan. For a taller sandwich loaf let it rise longer.
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Bake on 375 degrees F for 40-45 minutes. If your sandwich loaf is browning too quickly, loosely cover it with foil for the rest of the baking time to prevent over-browning.
Honey wheat sourdough sandwich bread is done baking once it has reached an internal temperature of 200-210 degrees F.
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Allow it to rest in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely (1-2 hours) before slicing and enjoying!
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Honey wheat sourdough sandwich bread can be stored in a bread bag for up to 3 days on your counter. You can freeze a loaf for up to 3 months.
Notes
Baker's schedule (overnight option): Mix the dough in the evening, let it rest overnight (8-10 hours). The following day, shape the dough, let it rise (3-5 hours) and bake.
Baker's schedule (fridge option): Mix the dough in the morning, let it rest until doubled in size (8-10 hours) and place it in the fridge overnight. The following day pull from the fridge, shape, let it rise (3-5 hours), and bake. This option is ideal if you live in a warmer climate.
Fermentation times: This dough is designed for a slow, steady rise and typically takes about 8 to 10 hours to double in size. If you prefer a quicker ferment, you can place it in a warm environment around 78 degrees F to help speed things along.
