Sourdough Honey Oat Wheat Sandwich Bread

Prep Time: 45 minutes active (plus fermentation and overnight proof)
Bake Time: 60–70 minutes
Total Time: About 2½–3 days
Yield: 2 loaves (or 1 loaf using the half-batch variation)
Category: Bread

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Notes After Making

Add

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Ingredients

Starter Prep (Night Before – Day 1)

Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use.

Glass jar reference weights:

• Jar + black lid: 470 g
• Jar only: 456 g

Dough

• 2 cups (200 g) rolled oats
• 2 cups (480 g) hot water
• 114 g oil or melted butter
• 100 g honey (about 5 tablespoons)
• 300 g active sourdough starter
• 240-260 g room-temperature water
• 18 g (3 teaspoons) salt

Choose ONE Flour Option

Option 1 – Standard Flour Mix

• 500 g all-purpose flour
• 500 g whole wheat flour

Option 2 – Bread Flour Substitute Blend

• 460 g all-purpose flour
• 450 g whole wheat flour
• 90 g vital wheat gluten

Half Batch (Yield: 1 Loaf)

Dough

• 1 cup (100 g) rolled oats
• 1 cup (240 g) hot water
• 57 g oil or melted butter
• 50 g honey (about 2½ tablespoons)
• 150 g active sourdough starter
• 120-130 g room-temperature water
• 9 g (1½ teaspoons) salt

Choose ONE Flour Option

Option 1 – Standard Flour Mix

• 250 g all-purpose flour
• 250 g whole wheat flour

Option 2 – Bread Flour Substitute Blend

• 230 g all-purpose flour
• 225 g whole wheat flour
• 45 g vital wheat gluten

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Instructions

Day 1 – Prepare the Starter

1. Feed your sourdough starter the night before baking.
2. Allow it to rise until doubled, bubbly, and active.

Day 2 – Mix the Dough

1. In a large mixing bowl, combine the rolled oats, hot water, honey, and oil (or melted butter).
2. Let the mixture rest for 20 minutes so the oats soften and the mixture cools slightly.
3. Grease two loaf pans and lightly grease the Instant Pot insert (or another proofing bowl).
4. Add the active sourdough starter, room-temperature water, flour of your choice, and salt.
5. Mix with a Danish (Dutch) whisk until a shaggy dough forms, then finish mixing with wet hands until fully combined.
6. Shape into a ball, cover, and let rest for 30 minutes.

Strengthen the Dough

7. Perform one set of stretch-and-folds every 30 minutes for a total of 3 rounds.
8. After the third round, perform one set of coil folds.

Bulk Fermentation

9. Transfer the dough to the lightly oiled Instant Pot insert.
10. Use the Yogurt setting to proof for about 1½ hours, or until the dough has doubled in size.

Shape the Loaves

11. Turn the dough onto a silicone mat or lightly floured surface.
12. Divide evenly into two portions.
13. Working with one piece at a time, gently stretch into a rectangle with the short side slightly wider than the loaf pan.
14. Roll the dough tightly from the short side, pressing gently to seal with each roll.
15. Pinch the seam and ends closed.
16. Turn the loaf seam-side down and gently tuck underneath to create surface tension.
17. Place into the prepared loaf pans.
18. Cover and refrigerate overnight.

Day 3 – Bake

19. Remove the loaves from the refrigerator.
20. Score the tops as desired.
21. Place the pans in the center of a cold oven.
22. Set the oven to 375°F and bake for 65–70 minutes, or until the internal temperature reaches 205°F.
23. Remove from the pans and cool on a wire rack for at least 2 hours before slicing.

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Jessica’s Notes

Best served with:

• Softened butter
• Honey butter
• Jam or preserves
• Peanut butter
• Soup or chili
• Sandwiches and toast

Prep Ahead:

• Feed the starter the evening before mixing the dough.
• Shape the loaves and refrigerate overnight for improved flavor and convenience.

Storage:

• Store tightly wrapped at room temperature for up to 4 days.
• Refrigerate for up to 1 week.

Reheating:

• Reheat slices at 350°F until warmed through, or toast until lightly crisp.

Freezer-Friendly:

• Freeze whole loaves or sliced bread for up to 3 months.
• Thaw at room temperature or toast directly from frozen.

Variations:

• Add ½–1 cup chopped walnuts, pecans, sunflower seeds, or pumpkin seeds.
• Mix in raisins or dried cranberries for a lightly sweet loaf.
• Replace the honey with maple syrup for a different flavor profile.
• Sprinkle rolled oats over the top before baking for a classic bakery-style finish.

Yield: 2 loaves

• 2 cups rolled oats (200 g)
• 2 cups hot water (480 g) – to soften oats
• 114 g oil or melted butter
• 100 g honey (about 5 tablespoons)
• 300 g active sourdough starter
• ~270-280 g room-temperature water
• 18 g salt (3 teaspoons)

Choose ONE flour option

Option 1 — Standard Flour Mix

• 500 g all-purpose flour
• 500 g whole wheat flour

Option 2 — Bread-Flour Substitute Blend

• 460 g all-purpose flour
• 450 g whole wheat flour
• 90 g vital wheat gluten

Starter Prep (Night Before: Day 1) 

Glass Jar with black lid reference weight: 470 g = jar + lid, 456 g = jar only.

Feed starter the night before baking so it’s active and bubbly.

Dough Mixing (Morning: Day 2)

In a large bowl, mix oats, hot water, honey, and oil/butter. Let sit 20 minutes until oats soften and mixture cools. Grease loaf pans and Instant Pot bowl. Add starter, remaining water, flour (chosen option), and salt. Mix with a Dutch whisk, then switch to wet hands if needed until fully combined. Shape dough into a ball and cover. Rest 30 minutes. 

Perform stretch and folds every 30 minutes for 3 rounds. After the third round, do one set of coil folds. Place dough into a lightly oiled bowl in Instant Pot on yogurt setting and proof about 1½ hours, or until doubled. 

Turn dough onto silicone mat or lightly floured surface and divide in half. Working with one half at a time, stretch into a rectangle with the short side slightly wider than loaf pan. Roll tightly from short side, pressing to seal with each roll. Seal ends and seam. Flip and gently tuck dough under itself for surface tension. Place seam-side down into loaf pans. Cover and refrigerate overnight.

Baking (Morning: Day 3)

Remove from refrigerator and score as desired. Place pans in middle of cold oven. Bake at 375°F for 60–70 minutes. Bread is done when internal temperature reaches 205°F. Cool on wire rack for 2 hours before slicing.

Yield: 1 loaf

• 1 cup rolled oats (100 g)
• 1 cup hot water (240 g)
• 57 g oil or melted butter
• 50 g honey (about 2½ tablespoons)
• 150 g active sourdough starter
• ~135-140 g room-temperature water
• 9 g salt (1½ teaspoons)

Option 1 flour

• 250 g all-purpose flour
• 250 g whole wheat flour

Option 2 flour

• 230 g all-purpose flour
• 225 g whole wheat flour
• 45 g vital wheat gluten