Honey Oat Sourdough Bread

Baking bread has always been very intriguing to me. I grew up with my dear Old Order Mennonite grandma just up the road from my home. Many a summer day was spent helping her in the kitchen and garden. I was allowed to knead the bread dough for her. As a young girl of 11, I would very enthusiastically knead the dough much to her dismay.  She was most certain it would never turn out right but would be amazed at the fine lovely texture after it had baked. Knowing what I know now about yeast breads; the vigorous kneading developed the gluten making a lovely fine textured loaf. Sourdough fascinated me for some time before I actually attempted it. Here is my favorite sourdough recipe. This recipe can be used in any recipe where you would want a simple yeast dough–pizza, hot pockets, and stromboli to name a few. Try it and you may be surprised at how simple it is to have a lovely slice of homemade bread.


Did you know…our blog store has a sourdough kit that gives you all the supplies to start baking sourdough? It can be purchased at this link….Beginners Kit

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Sourdough starter can be purchased from our blog store, too. This matures tarter gives you a jump start in making sourdough items. It can be purchase at this link …. Sourdough Starter

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Honey Oat Sourdough Bread 
1 ½ cups Old Fashioned Oats
3 ½ cups water
4 1/4 cups *starter, my **starter is fairly thick
1/3 cup honey– you can use less
1/3 cup olive oil–you can use less
½ cup dough enhancer OR 1/3 cup vital wheat gluten
3 tablespoons Lethicin, optional
8- 8 ½ cups white whole wheat flour
1 ½ tablespoons salt
Blend oatmeal in blender cup until fine. In mixer bowl combine ground oats and water. Allow to soak 10 minutes. Add starter, honey, oil, dough enhancer, Lethicin, and 4 cups flour. Mix until well combined. Add remaining flour in 1/2 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Allow your dough rest for 20 minutes. Add salt and knead for 9 minutes. Put into a greased bowl turning dough to coat with oil. Cover with a lid and allow dough to proof for 6 hours. Divide dough into 5 pieces and shape into loaves and place into well greased bread pans. Allow to rise for 1-2 hours or until 3/4 proofed. Wet the blade of a sharp knife and slash each loaf. Bake in an oven pre-heated to 350 degrees F. for 27-30 minutes. Cool. Approximately 70 slices of bread which will give you less than 1/4 teaspoon oil and honey per slice and is with in the carb category limit. Adding additional fats will be a combined fuel. The fermenting time does eat up the sugar from the honey. You may reduce the honey and oil if  you would like but your bread will get stale quicker. 

*I feed my starter 4 times before I make bread to have it super active, in the evening, the next day-morning, lunch and just before I go to bed. I feed with a ratio of 1 cup starter, 1 cup flour, and 2/3 cup water. I have had much better success with a thick starter than a thinner one.

**A thinner starter will require more flour than 8 1/2 cups.

***Sourdough bread is considered a carb fuel. If you make pizza, hot pockets, etc using full fat cheese and meat you will have a combined fuel category which may stall weight loss.

If you purchase items through these links, I receive a small commission but your price doesn’t change. 


(2) Amish Made Stainless Steel Bread Pans for Bread, Cornmeal Mush, Scrapple, Pon Haus, 3" High Tapered Stainless Steel Lo...

I have been asked many times what kind of bread pans I use. I love these Amish made stainless steel bread pans

I have a Bosch mixer and It has been a wonderful kitchen appliance. I have made 1000’s of loaves of bread in mine. They are well worth the investment.

You will find many more preserving and canning recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

PicMonkey Collage sourdough

50 thoughts on “Honey Oat Sourdough Bread

    • When you make 100% whole wheat bread additional gluten is needed to help with the rise. Dough enhancer is made of vital wheat gluten and a few additional items and can be purchased on Amazon and from bulk food stores.

      • Yes, I use that since I can no longer get dough enhancer where I live. Use 2/3 of the amount of dough enhancer the recipe calls for.

    • When you make bread you want to be sure to use hard wheat either hard white spring wheat or hard red winter wheat. Soft wheat is only used for pastries, cookies, etc.

  1. Do you have a recipe that makes one or two loaves? Also is dough enhancer the same as vital wheat gluten? Thanks

    • I am working on a recipe for 1 loaf that can be used in a bread machine. Dough enhancer is a combination of gluten, lecithin, etc. You can use 2/3 the amount of vital wheat gluten instead of dough enhancer.

  2. Thank you for the wonderful recipe. I especially appreciate the information about getting your starter ready for baking as that has been a challenge when I use sourdough as my levener.

  3. Is your sour dough starter a whole wheat starter or a white flour starter. A friend gave me some starter and she said she only feeds it bread flour… but she uses this recipe. I am trying to follow Trim Healthy Mama and it seems that if the starter is fed white bread flour… then if using 4 1/2 cups of it… that is a pretty high amount of white flour. I’m sure the bread will be lovely… but am afraid that it will not assist in my weight loss efforts

    • In this recipe the flour that is used is white whole wheat flour commonly known by theses names–Prairie Gold, Golden 86, or white whole wheat. This flour is 100% whole grain and is made from hard white spring wheat. Using bread flour to feed your starter and using the flour recommend in the bread dough is THM approved.

  4. When you feed your starter 3 times without discarding any before making bread, how much are you feeding it ( still the 1 cup flour and 1/2 cup water)?

    • I start by feeding 1/2 cup starter 1/2 cup flour and 1/3 cup water. the next feeding is going to take at least 1+ cup of flour and 2/3 cup water. 3rd feeding you may need 2 1/2 cups flour and 1 1/2 cups water. The ratio id 1 part starter 1 part flour and 2/3 part water. You always feed the same amount of flour as your have starter.

  5. When you feed your starter 3 times before making bread without discarding any starter, how much do you feed it (still the 1 cup flour and 1/2 cup water)?

  6. When you say knead for 9 minutes, I’m assuming that means knead in the mixer for 9 min, or is that kneading by hand? If in mixer, what speed do you knead at?

  7. I have a Bosch universal mixer. When I put this recipe in my Bosch it’s too much dough and piles up on top of the dough hook. Takes forever to clean. Is there a trick to fitting it all in? If not I will try a half batch but by the time the starter and water is in the bowl it’s ⅔ full before adding flour. Bums me out.

  8. So the last 2 times I have made this bread,it seems a little extra sour.I do dump the hooch off the top of my starter and I normally feed it 3 times before I bake.The last time I thought my starter was really nice so I was disappointed that it was extra sour. Our house has AC so I dont think its extra warm right now.

      • I generally use the prairie gold whole wheat, but occasionally I will do a feeding with unbleached white flour.

      • Hello there. I’m wondering…do you take starter out of your main starter and mix the flour and water in a separate bowl? Maybe I skipped reading that. And each time you feed starter (from your Mother starter :)), flour, and water?
        Love your recipes! We have tried many and they are so good. I am nee to sour dough and I started mine from flour and water the way Serene said to and I have a new yummy pet and am enjoying all the recipes.

  9. Sadly, No luck with this recipe. Bread was pale with a dense crumb. Is 350 the right temp? And for only 35 min? I
    Was hoping for a less intense sourdough oat recipe but this wasn’t it.
    I am, how enjoying pursuing through your website and look forward to trying won’t else.

    • If it was pale that tells me that your bread was also more sour. A properly fed starter will not be sour. What flour are you using and what is your feeding ratio?

  10. I love this recipe! Thank you for sharing it with us. Every time I make it, I share a loaf with one of my neighbors, and they always rave about it. However, I must ask, do you use the 7qt Kitchen aid when making your Honey Oat bread recipe? If so, do you knead it in yours? I have been using that recipe for about 2 years now, but cannot use it to knead the dough for the full 8-9 minutes because the motor starts to overheat.

  11. Hi! We are new to making sourdough. We made this recipe tonight. We made a loaf of bread and some rolls. The texture was good but the taste was a bit more sour than we anticipated. We got our starter from a friend and used the ingredients in the recipe for baking. We fed our starter twice. Any advice for us newbies? Thanks!

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