Homemade Honey Oat Sourdough Sandwich Bread

Transform your sourdough discard into a soft, tender honey oat sourdough sandwich bread that’s easy to mix in the morning and ready by dinnertime. With a golden-brown crust and a delicate crumb, this loaf makes excellent sandwiches and is perfect for quick peanut butter and jam toast.

A loaf of honey oat sourdough sandwich bread sitting on a striped cloth with a few slices beside it. — This soft and tender sourdough sandwich bread mixes up quickly and is ready to bake in the same day.

I began baking sourdough a few months ago and quickly found that I loved the process. I bake a dutch oven sourdough loaf most weeks, and every other week I make this honey oat sandwich bread. It’s straightforward, forgiving, and my husband takes a slice in his lunch every day.

Why You’ll Love This Recipe

Quick and easy to mix: Using the dough hook on an electric mixer speeds up the process, so you can combine everything in minutes.
Same-day bake: This is a quick-ferment sourdough-style recipe. Mix in the morning and the loaves should be ready to bake before evening.
Great flavor and texture: Honey and rolled oats add a subtle sweetness and a tender crumb that holds up well for sandwiches.

Ingredients for Honey Oat Sourdough Sandwich Bread

(A printable recipe card is at the bottom of this post if you prefer a condensed version.)

1 cup active sourdough starter (fed the night before)
1 1/2 cups cold water
1 teaspoon salt
3 1/2 cups all-purpose or bread flour
1/2 cup old-fashioned rolled oats
1/4 cup honey
2 tablespoons olive oil

Step-by-Step Instructions

Prepare two 8×4-inch bread pans by buttering or oiling the insides well.
In the bowl of an electric mixer, stir together the sourdough starter, cold water, and salt with a sturdy whisk or spoon until smooth and milky.
Add the flour, rolled oats, honey, and olive oil. Fit the mixer with a dough hook and mix until the dough clears the sides of the bowl and begins to pull together. Continue mixing a few more minutes to develop some strength.

Water, sourdough starter, and salt in the bowl of an electric mixer ready to be stirred. — A Danish whisk or spoon breaks up the starter quickly and creates a milky mix.

The white, milky liquid of the sourdough starter and water after it has been mixed together in the bowl of an electric mixer. — Mix until the starter is fully dispersed and the mixture is smooth.

All the ingredients of honey oat sourdough bread in the bowl of an electric mixer before it is mixed together. — Add the remaining ingredients and use the dough hook to bring the dough together.

Honey oat sourdough bread dough after it has been mixed together with an electric mixer fitted with a dough hook. — The dough should be smooth and elastic after a few minutes with the dough hook.

Lightly flour your work surface and turn the dough out. Knead by hand just a few turns until the dough is smooth and elastic but not overly sticky.
Divide the dough into two equal portions. Shape each into a loaf and place them in the prepared pans. Cover with a clean kitchen towel and let rise in a warm, draft-free spot until roughly doubled in size—about 6–8 hours, depending on room temperature.

Honey oat sourdough sandwich bread in bread pans before it rises. — At first the dough may look small in the pans; it will rise and fill them as it proofs.

Honey oat sourdough bread that has risen and is ready to bake. — When the loaves have risen and dome slightly above the pan, they are ready to bake.

Preheat your oven to 350°F (175°C). Bake the loaves for 20–25 minutes, until the tops are golden brown. Remove the breads from the pans immediately and cool on a wire rack before slicing to prevent a gummy crumb.

Two slices of honey oat sourdough bread leaning against a loaf of sourdough bread on a cutting board

Tips, Storage, and Serving Suggestions

Use an active starter that was fed the night before for best rise. If your dough feels too wet or too dry, small adjustments of a tablespoon at a time to flour or water will help reach the right consistency. The dough should be soft and slightly tacky, not sticky.

To test doneness, the loaves should sound hollow when tapped on the bottom. Cooling completely before slicing helps the crumb set and improves texture.

Store sliced bread in a bread box or a loosely closed bag at room temperature for up to three days, or freeze slices for longer storage. Toasted slices are excellent with butter, jam, or your favorite sandwich fillings.

Other Sourdough Ideas

Basic dutch oven sourdough loaf (classic crusty loaf)
Sourdough rhubarb muffins (or substitute other fruit)
Sourdough discard brownies (rich, chocolatey treats)

Recommended Tools

A Danish whisk makes mixing starter and water very easy, but a sturdy spoon or regular whisk will work if you don’t have one yet. A stand mixer with a dough hook speeds up mixing and kneading for this recipe.

A loaf of sourdough sandwich bread on a striped cloth

Recipe Summary

Yield: About 12 slices per loaf (makes 2 loaves)

Prep Time: 10 minutes active, plus rise time

Cook Time: 20–25 minutes

Total Time: About 8–9 hours from mix to loaf (most time is hands-off rising)

Ingredients (Quick List)

1 cup active sourdough starter
1 1/2 cups cold water
1 teaspoon salt
3 1/2 cups flour
1/2 cup rolled oats
1/4 cup honey
2 tablespoons olive oil

Instructions (Quick Steps)

Prepare two loaf pans by greasing them.
Mix starter, water, and salt until smooth. Add remaining ingredients and mix with a dough hook until dough clears the bowl sides.
Turn onto a floured surface, knead briefly, then divide and shape into loaves. Place in pans and cover.
Let rise until doubled, about 6–8 hours. Bake at 350°F for 20–25 minutes. Cool on a rack before slicing.

Enjoy this easy honey oat sourdough sandwich bread as a comforting everyday loaf—soft enough for sandwiches and flavorful enough to stand on its own.