Honey Wheat Sourdough Sandwich Bread (with rolled oats)

5 from 5 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 9x5 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 12x12 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