Honey Oat Sourdough Bread is a favorite in our family. This sandwich style loaf is soft and so delicious. You can also shape this dough into dinner rolls or hamburger buns! It is so versatile.
My previous recipe for 5 loaves was made with our large family in mind. I have downsized the recipe for just one loaf of bread which is easily mixed in a Kitchen Aid Mixer or Bread Machine. A bread machine works well to mix the dough but you will need to remove it to allow it to ferment for 7 hours. This recipe will make a 1 1/2 pound loaf with all the tasty goodness of the previous recipe.
There is a small amount of honey in this bread dough. The fermenting process will eat the sugar found in the honey. A small amount of honey is on-plan for THM. The oil also is a small amount when divided out in 14 slices.
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
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. 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. Follow my blog, Facebook, and Instagram pages.
I use active or fed starter to make this recipe. Active starter has been fed in the last 12 hours. I will remove my starter form the fridge and feed it 3 times before I make bread with it. Three feedings will make a very active starter and give you a successful baking day.
If you are wondering how to care for your starter read this blog post. Caring for your Starter! You can also read more blog posts on the page “It’s all About Sourdough” .
Honey Oat Sourdough Bread
- 1 ¼ cups active/fed sourdough starter
- ¾ cup water
- 1 teaspoon oil
- ½ teaspoon honey
- 1 tablespoon vital wheat gluten
- ½ tablespoon THM Lecithin
- 1/3 cup oat flour
- 1 ¾-2 cups white whole wheat flour
- ½ teaspoon salt
In mixer bowl combine starter, water, oil, honey, dough enhancer, lecithin, oat flour, and 1 cup white whole wheat flour. Mix until well combined. Add remaining flour in 1/4 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. Knead for 5-7 minutes or until the dough window panes. Lightly grease a bowl with a lid. Place dough into a greased bowl turning it to coat with oil. Cover with a lid and allow dough to proof for 5-6 hours. Shape into a loaf and place into well greased bread pan. Cover the bread pan with greased plastic wrap. Allow to rise for 1-2 hours or until 3/4 proofed. Wet the blade of a sharp knife and slash across the top of the loaf. Bake in an oven pre-heated to 350 degrees F. for 27-30 minutes. Cool. 1 loaf 12-14 slices.
This is a THM-E fuel category–there is a small amount of oil in the bread but will only be about 1/12th of a teaspoon per slice. The small amount of honey will be eaten up by the fermenting.
Here are a few pictures with the step by step process.
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I knead the bread dough until it window panes or when you stretch a walnut size piece that you can see light through it and it doesn’t tear.
Dough has been kneaded and is ready to be placed in a bowl to ferment/proof. This is in a 6 quart Kitchen Aid Mixer Bowl.
Dough ready to proof for 5-6 hours.
Dough doubled in size and ready to shape into a loaf.
Dough shaped into a loaf for the second rise.
Fully proofed and ready to be slashed.
Slashed and ready for the oven.
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If you don’t have a mixer and are considering one–this is my favorite for making 1-2 loaves of bread. I have my Kitchen Aid for 25 years and it is still going strong. I do prefer my Bosch for kneading dough and I usually make 5 loaves with it.
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Honey Oat Sourdough Bread — single loaf THM-E
Ingredients
- 1 1/4 cups sourdough starter active
- 3/4 cup water
- 1 teaspoon oil
- 1/2 teaspoon honey
- 1 tablespoon dough enhancer or vital wheat gluten
- 1/2 tablespoon THM lecithin
- 1/3 cup oat flour
- 1 3/4-2 cups white whole wheat flour
- 1/2 teaspoon salt
Instructions
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In mixer bowl combine starter, water, oil, honey, dough enhancer, lecithin, oat flour, and 1 cup white whole wheat flour. Mix until well combined. Add remaining flour in 1/4 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 5-7 minutes or until the dough window panes. Put into a greased bowl turning dough to coat with oil. Cover with a lid and allow dough to proof for 5-6 hours. Shape into a loaf and place into well greased bread pan. Cover the bread pan with greased plastic wrap. Allow to rise for 1-2 hours or until 3/4 proofed. Wet the blade of a sharp knife and slash across the top of the loaf. Bake in an oven pre-heated to 350 degrees F. for 27-30 minutes. Cool. 1 loaf 12-14 slices
Recipe Notes
You will find many more recipes using sourdough starter on my blog—www.aroundthefamilytableblog.com
You will find a full chapter of Sourdough introduction and troubleshooting and 40+ recipes using Sourdough starter 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. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now
Oh my!! I just looked at that recipe this morning and so wanted to make it but I’m a single. Thank you, thank you!! Tomorrow it is getting made.
Have you tried diff flours besides wh wheat? Like spelt, rye or einkorn?
I have used spelt and rye already.
A few days ago I pulled my sourdough starter out of the back of my fridge and have been feeding it so I can make this bread. How long would you continue to feed it till I actually use it to make bread with it?
Does this recipe work well with spelt flour?
If you feed it 3 times it should be ready for bread. I have never tried this recipe with spelt.
So love this recipe!!
Do you have a recipe for the starter?
I am working on a blog post on how to make your own starter. As soon as I have it ready I will post it.
Is the lecithin necessary? I could only time it in a huge quantity 😒
You can make bread with out it. I use it because it extends the shelf life of bread.
My dough was super sticky- like I couldn’t get it off my hands. I try adding more flour to help, but it didn’t and I probably ruoned that loaf. Lol. Is it supposed to be that sticky or did I do somethong wrong? Thanks
Sourdough can be sticky until you develop the gluten.
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I have a bread machine and I’d like to use it for this recipe. How would you tweak the recipe? Would you add the salt in the beginning when you add everything else to the machine?
If I wanted to use a bread machine to assemble and then do the initial kneading for me, when should I add the salt? And would there be any other minor corrections I should make to the recipe?
Add the salt when you add the flour.
Can you do the stretch and fold method for this bread?
What size of loaf pan? 8 or 9 inch?
9 inch pan
I would like to have some instructions on how to make hamburger buns.
Made this recipe today using the starter kit mentioned above. The bread turned out beautifully! Thank you, thank you, thank you for all the tips! I’ve never made bread before and was quite anxious, as I live in my trailer right now and wasn’t sure how it would do in my small oven. I will definitely be making this again!
Can I use oat fiber instead of oat flour?
no, they are two totally different items. You can grind oats in your blender for the oat flour.
Can this bread be made without the lecithin? Or does that change the bread?
yes, it can be. Lecithin help to preserve the bread.
Do you knead the dough by hand or in your stand mixer? It’s made just waiting on the 5 hours.
I use my mixer.
What kind of oil do you use when making your bread?
I use either olive oil, butter, or lard.
Is my starter still good to go even if it just started to fall? I fed it at 8am,12:30, and 8pm and making bread at 5:30 am the next morning and it looked almost like it was starting to fall…
That is ok. Mine will do that at times.
Can you help with trouble shooting? I had a great first rise; everything looked wonderful. The second rise, however, was a big flop. It rose but not like it should have. I finally baked just to do it but without that good second rise I have a nice dense brick of bread. Any ideas why the first rise worked and the second didn’t? Temperature, maybe?
How long was the dough fermented form the time you mixed it until you baked it.
Everything looked great until I put dough in greased pan for 2nd proof. It did not rise at all and came out like a brick! What am I doing wrong? I hate to spend so much time and then have it come out wrong.
It sounds like it ran out of energy..does your starter double and holds its peak for at least 7 hours?
I’ve had the same issue mentioned above, first rise great, second rise a flop and then dense bread. I haven’t tried this recipe for a few months for that reason. But decided to try again tonight. But now that I read this comment, I’m afraid it’s going to be a flop again and I’m making two loafs 🙁 because my starter definitely does not hold its rise for seven hours. I don’t think it ever has! How do you get it to do that?
Have you tried feeding your starter double the amount of flour as you have starter? It sound like it need more food.
I am gluten sensitive. I was going to try making this using spelt flour. Do you know if I have to use gluten or the dough enhancer? Is there a substitute you would suggest?
you can try it without.
My dough does nothing but climb up the hook while I’m kneading. Is there a solution to this?
Yes, you may have your dough a bit stiff. Use less flour.
What attachment do you mix with in the kitchen aid mixer?
I see you knead in the mixer with the dough hook, but was curious what to mix up with.
I was wondering if anyone has tried adding raisins and cinnamon to the recipe. If so, how did it turn out?
Yes, you can add cinnamon and raisins when you shape the loaf.
What is the serving size to remain in the E requirements for THM?
2 slices of bread
Hi Glenda, I’m type 1 and oats spike me terribly. Could you use all the same flour or will it change it too much? Tia
Yes, you can use all of one kind of flour.
Thanks for your time Glenda!
Was wondering is the vital wheat gluten necessary?
it does help your bread dough to rise better. However, you can omit it.
Do you ever use freshly ground wheat berries? I’m hoping to do that with this recipe, but I’m uncertain if I should use hard or soft white whole wheat berries. Any ideas?
use hard wheat berries
Hello Glenda! Would I be able to let this proof in the fridge overnight?
yes
Did you use 9×5” loaf pans? Thanks.
the pans I use are 9 by 4
I have your Around the Family Cookbook and have used the recipe for 5 loaves, but I scaled it down. Now that I found this post, I noticed that you used significantly less oil and honey than in the cookbook recipe. For 5 loaves, the cookbook says 1/3 c. of each. This recipe x5 would only call for 5 t. of oil and 2 1/2 t. of honey. We love the cookbook version! Is there a reason that the amounts are so different?
I scaled the oil and honey back a bit because some folks thought it was too much to be on-plan for THM.