Honey Oat Bread is a soft sandwich style sourdough bread that that is very similar to the yeast breads our mother’s made years ago.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We also have a brand new book that is avaibale to order. . . It’s all About Sourdough! Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
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
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.
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
1/3 cup vital wheat gluten
3 tablespoons lecithin, optional
8- 8 ½ cups white whole wheat flour
1 ½ tablespoons Mineral 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, lecithin, 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.
I have been asked many times what kind of bread pans I use. I love these Amish made stainless steel bread pans.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
If you purchase a sourdough kit from my website store , this is the white whole wheat flour you will receive. I buy this brand in 50 pound bags for my personal use.
This Vital Wheat Gluten does a great job with whole grain bread. I will purchase it is my wholesale supplier is out of vital wheat gluten in large bags.
Lecithin is a natural preserver and will keep your bread fresh longer.
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.
I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We also have a brand new book that is avaibale to order. . . It’s all About Sourdough! Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
Honey Oat Sourdough Bread
Ingredients
- 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
Instructions
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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.
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***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.
This looks delicious! Can you tell me about the dough enhancer? Thanks!
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.
I have vital wheat gluten but not dough enhancer – can I use that instead?
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.
One of the Primary Ingredients in Dough Enhancer is “Acorbic Acid”. That’s what I use in place of Dough enhancer and it works great!
Would you mind sharing your sourdough starter recipe. Thanks
I do not have a starter recipe–I starter my starter using a dried packet I had bought. There are numerous starter recipes available. Here is one a recommend. https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
What kind of flour is your starter made of? White wheat flour? AP flour?
I use King Arthur Special Flour to feed my starter.
Perhaps you stated this, but I don’t see it ? What size of bread pans do you use ????
Looks great !
I use glass Pyrex 1.5 pound bread pans.
Maybe you said, but I don’t see it??? What size and type if bread pans do you use ?
Looks great !!! Thanks !
I use Pyrex 1.5 lb glass pans.
Also, are you using a soft white wheat or a hard white wheat ????
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.
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.
This would be awesome. Cant wait to read about the smaller amount of loaves. ❤️
Do you mean 2/3 of 1/2 cup regarding the vital wheat gluten?
If you are using vital wheat gluten only use 1/3 cup instead of 1/2 cup dough enhancer.
Have you ever used einkorn flour? I am wondering how to incorporate it into a sourdough recipe.
I have not but I am working on a recipe that use a mixture of flours.
Please send me a starter
I just ordered the cook book
Thanks Nora
I will add it to your order. Blessings Glenda
I have never used Eikhorn at this time. I would like to try it this winter.
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.
Can you freeze the dough to bake later? If so at what point could I do that?
I never have frozen unbaked bread dough. I prefer to bake the loaves, slice and freeze. You can try it but it may not get as nice.
How do you store your slices in the freezer? Parchment paper? Ziploc bags?
You can slice and put parchment paper between the slices before freezing.
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.
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.
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)?
I don’t have vital gluten or dough enhancer…what else can I use?
You can do and a few extra sets of stretch and folds to help develop the gluten.
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?
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.
I fits well in my Bosch. I need to check if the bowls are different.
Could I half this recipe? Also is it 9 minutes by hand or mixer? If by mixer, how long by hand?
yes, you can half the recipe. I mix it with a mixer.
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.
what kind of flour are you using to feed your starter?
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.
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?
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.
I have an older 6 quart KitchenAid Mixer. Try kneading it only 3-4 minutes.
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!
Try feeding your starter twice as much flour. Take 1/4 cup starter and feed it 1/2 cup flour and 1/3 cup water.
I don’t see a print version of this recipe here like on other recipes – Where can I find it?
This was one of the first recipes I blogged and I did not have a print version. I have added the print version.
can i use quick oats instead of rolled? thanks!
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