Sourdough Honey Oat Sandwich Bread



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
  • ~280–300 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
  • ~140–150 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

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