HONEY OAT SOURDOUGH LOAF.

This bread is the best for sandwiches - the sweetness of the honey glaze is a perfect pairing with the savory fillings. 

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bake & rise time - 12+ hours.

makes 1 loaf.

- ingredients -

• 125 g. warm water

• 60 g. sourdough starter

• 40 g. raw manuka honey *

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• 225 g. oat milk*, warmed

• 425 g. bread flour*

• 75 g. rolled oats

• 10g. salt

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• 2 T. butter, melted

• 20 g. raw manuka honey *

- method -

• In a large bowl combine warm water, sourdough starter, and honey. Mix until honey is fully dissolved.

• Add warm milk, bread flour, rolled oats, and salt. Mix until a sticky dough forms.

• Cover bowl with a damp cloth and let rest for 45-60 minutes.

• After the dough has rested, sprinkle counter with flour and turn dough out. Lift and fold 10-15 turns.

• Return the dough to the bowl and cover again with a damp cloth. Let rest at least 10 hours, but preferably overnight.

• Line a loaf pan with parchment paper, being sure to get as close to the edges as possible.

• After the long rest, return your dough to a lightly floured counter, lift and fold 5-6 turns and let rest again for 20-30 minutes.

• Place the dough into the parchment paper lined loaf pan and cover with a damp cloth, let proof for 3-5 hours. The dough should leave a slight indentation when it’s poked after this period. If it springs back, it is not ready.

• Preheat your oven to 425°.

• Remove cloth from loaf, and score the bread as desired. I think a long horizontal cut works best for this shape.

• Mix together melted butter and remaining honey, brushing the top of the loaf with it. Sprinkle with additional oats if desired.

• Using another loaf pan, flip it and cover the loaf pan containing the dough.

• Place into the oven and bake for 25 minutes.

• Remove the empty inverted loaf pan and continue to bake bread for an additional 20-25 minutes.

  - baker’s notes -

• The asterisks (*) provide links to my favorites for my kitchen and this recipe. 

• If you do not have oat milk, I still suggest using another milk over water as the higher fat content provides a creamier texture for this bread. 

• You can use any honey but there is something really incredible and rich about raw manuka honey, I highly suggest you check out Wedderspoon’s offerings!

recipe by : sara kathryn saty

arise bakehouse