Oat & Honey Sourdough Bread – Rustic, Simple, Naturally Sweet

This rustic oat and honey sourdough loaf is simple to make and perfect for everyday slicing. The dough is half-rolled in oats to give it a lovely, textured finish and golden crust. Slow-fermented for flavour and naturally sweetened with honey.

At the end of the video, I make an open sandwich with a toasted slice, smothered in peanut butter, topped with banana, a drizzle of honey, and crushed pecans — a proper treat.

If you would like to support me, you can Buy me a coffee here: https://buymeacoffee.com/myformosafood

0:17 Mix Starter, Honey & Water
0:40 Add Oats & Flour
1:20 Add Salt & Final Mix
2:30 Coil Folds Begin
3:31 Final Coil Fold
4:05 Shape & Oat Coating
5:18 Cold Proof Overnight
5:31 Preheat & Score
6:06 Bake with Steam
7:03 Toasted Sandwich Toppings


How to Prepare a Starter:
I prefer a 1:4:4 ratio (10g starter: 40g bread flour: 40ml water).
On warmer days, I use a 1:5:5 ratio instead.
I typically mix it in the evening and let it ferment overnight.
By the next morning, it’s ready to use for baking.

Recipe
Water 240ml(initial) + 30 ml (reserved for later)
※Use room temperature water on warm days. If it’s cold, use lukewarm water instead
Honey 45g
60g of active starter
Bread flour 300g
Oat flakes 60g
Salt 6g

Extra Oat flakes for coating the dough

Baking time
Bake 250°C for 20 mins with steam
Remove the steam and bake 230°C for another 15-20 mins

For Dutch oven
250°C with lid bake for 20 mins
230°C without the lid bake for 15-20mins

Enjoyed this video? Subscribe, hit the thumbs up, and comment below—I’d love your thoughts! Share this recipe with friends to help our baking community grow!


The Brod & Taylor Foldable Proofer & Slow Cooker is used in this video, You can find it here: https://brodandtaylor.com/MYFORMOSAFOOD

Follow Me:
  / myformosafood  
  / myformosafood  

Step-by-Step Home Baking
#baking #sourdough #homebaking