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Sourdough Oatmeal Honey Bread

5 from 1 vote
A delicious and mildly sweet sourdough bread made with rolled oats and honey.
Print Recipe
Prep Time 14 hours
Cook Time 1 hour
Cooling 2 hours
Servings: 1 loaf
Course: Bread, Breakfast, Honey, Sandwich, Snack
Cuisine: International
Ingredients Equipment Method

Ingredients
  

  • 100 g raw wildflower honey
  • 500 g bottled purified water boiling
  • 130 g rolled oats
  • 250 g active sourdough starter
  • 150 g additional bottled purified water
  • 720 g bread flour
  • 20 g table salt

Equipment

  • 2 4.3 quart Dutch ovens with covers

Method
 

The Preparation
  1. Combine rolled oats, honey and boiling water. Allow to cool to room temperature.
  2. Add sourdough starter and additional water and mix.
  3. Add combined bread flour and table salt and mix until all dry ingredients have been incorporated into a shaggy dough.
  4. Cover with plastic and put aside for two hours.
  5. Perform 5 sets of stretch and fold every 30 minutes.
  6. Cover and let rest for 90 minutes.
  7. Divide into two equal portions, flatten each into a rough rectangle, fold over and roll into a ball. Pull and rotate to shape and tighten.
  8. Rest for one hour. Pull and rotate to tighten. Place in a banneton lightly dusted with rice flour.
  9. Proof for 8 hours.
The Bake
  1. Preheat the oven and covered Dutch oven at 450°F for 30 minutes.
  2. Turn over both dough balls onto parchment paper.
  3. Make a deep score from top to bottom 1/3 in on either side. Make two shallow scores about 2" in length on the other.
  4. Remove the covered Dutch ovens from the stove.
  5. Carefully lift the dough on the parchment paper.
  6. Cover and return to the oven to bake 25 min
  7. Remove the cover and bake an additional 35 minutes at 400°F.
  8. Remove from the oven, remove the parchment paper and place on a cooling rack for at 2 hours.