Go Back

Honey Oat Sourdough Bread -- single loaf THM-E

Servings 12
Author Glenda Groff--Around the Family Table Blog


  • 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


  1.  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