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Honey Oat Sourdough Bread

Honey Oat Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 100 g active sourdough starter (100% hydration)
  • 350 g bread flour
  • 50 g whole wheat flour
  • 60 g rolled oats
  • 30 g honey
  • 8 g fine sea salt
  • 28 g unsalted butter, softened
  • 280 g warm water
  • 2 tbsp rolled oats for coating

Method
 

  1. Combine flours, 60 g oats, and water. Rest 30 minutes.
  2. Mix in starter and salt until cohesive.
  3. Knead in butter until smooth, 2 to 3 minutes.
  4. Let rise 4 to 5 hours, performing stretch and folds every 30 minutes until puffy.
  5. Shape into a log, roll in extra oats, place in a greased 9×5 inch pan, and proof until 1 inch above rim.
  6. Bake at 375°F (190°C) for 40 to 45 minutes until deeply golden.
  7. Cool completely on a wire rack, then slice.

Notes

The total time does not include the bulk fermentation or proofing, which vary with kitchen temperature. Plan to start the dough in the morning for an evening bake or let it proof slowly in the refrigerator overnight using the shaped loaf, then bake straight from the cold after an hour at room temperature.