Transform your sourdough discard into a delightful honey oat sourdough sandwich bread that’s quick to mix up in the morning and ready to enjoy by dinner. Golden brown on the outside and tender inside, this loaf is perfect for sandwiches, toast, or a simple peanut butter and jam snack.
A few months ago I began my sourdough baking journey. I honestly expected it to be a brief experiment, but I quickly fell in love with baking bread. Now I make a dutch oven loaf most weeks and bake this honey oat sandwich bread every other week—my family especially enjoys it in packed lunches.
Why You’ll Love this Recipe
Quick to mix: Using a dough hook on an electric mixer makes this dough fast and easy to bring together. You can whisk the starter and water, add the remaining ingredients, and let the mixer do the hard work.
Same-day bake: This is a short-ferment sourdough recipe. Mix in the morning and, with a relaxed rise, it will be ready to bake by dinnertime.
Great texture and flavor: Honey and rolled oats add a gentle sweetness and tender crumb that makes this a wonderful sandwich loaf or everyday bread.
Ingredients for Honey Oat Sourdough Sandwich Bread
(A printable recipe card is often included with posts; the full ingredient list and steps follow here.)
- 1 cup 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 the insides well.
- In the bowl of an electric mixer, whisk together the sourdough starter, cold water, and salt until the starter is broken up and the mixture looks milky.
- Add the flour, rolled oats, honey, and olive oil. Fit the mixer with the dough hook and mix until the dough pulls away from the sides of the bowl. Continue mixing for a few more minutes until the dough becomes cohesive.
- Lightly flour your work surface and turn the dough out. Knead a few turns by hand until the dough is smooth and slightly elastic but not overly sticky.
- Divide the dough into two equal portions. Shape each portion into a loaf and place them into the prepared pans. Cover with a tea towel and let rise in a draft-free spot until at least doubled in size (about 8 hours, depending on room temperature).
- Preheat the oven to 350°F (175°C). Bake the risen loaves for 20–25 minutes, until the tops are golden brown. Remove immediately from the pans and cool on a wire rack before slicing.
Notes and Tips
Use a starter that was fed the night before for a predictable rise. If your dough feels very sticky, add a tablespoon or two of flour during kneading, but avoid over-flouring so the crumb stays tender. A Danish whisk or a spoon with holes is helpful when breaking up the starter and mixing by hand, but a stand mixer with a dough hook makes the process faster and easier.
Let the loaves cool completely before slicing to prevent a gummy interior. Store wrapped at room temperature for a few days, or freeze slices for longer storage.
Other Sourdough Ideas
- Dutch oven sourdough loaves for a rustic crust
- Fruit muffins made with sourdough discard
- Sourdough discard brownies for a rich, fudgy treat
Recommended Tools
A sturdy Danish whisk or a spoon with holes is useful for mixing starter and water before adding the remaining ingredients. A stand mixer with a dough hook will save effort on larger batches, and two standard loaf pans are all you need to shape and bake the loaves.
Recipe Summary
Yield: 12 slices (approximately, from two loaves)
Prep Time: ~10 minutes active time
Cook Time: 20–25 minutes
Total Time: Same-day recipe with an extended rise (allow about 8 hours for the rise).
