Sourdough Honey Oat Whole Wheat Sandwich Bread

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a similar sweetness with a different flavor profile.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious while all-purpose is easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Mix whole wheat flour and bread flour with water and let it autolyse for a head start on gluten development.

Prepare a honey oat soaker by mixing hot water, quick oats, and honey, and let it sit until added to the dough.

After the autolyse, add milk to the flour mixture and mix well.

Incorporate active sourdough starter into the dough mixture, ensuring it is well mixed for better rise and crumb.

Add salt mixed with a little water to the dough and mix thoroughly.

After 30 minutes, mix in the honey oat soaker and ensure all ingredients are fully incorporated before transferring to a fermentation bin.

Place the dough in a 6-quart container for bulk fermentation at room temperature for 5 to 7 hours, until it doubles in volume and is slightly tacky but not overly sticky.

Transfer the dough to an unfloured surface and divide it into two equal halves for shaping.

Pre-shape each half into a tight ball using a dough scraper or bench knife, and let them rest for 20 minutes.

Prepare a loaf pan lined with parchment paper for final shaping.

Dust the top of the dough with flour, then flip it over and stretch it into a square shape with the floured side down.

Fold the top two corners of the dough into the center to form a triangle, then fold the tip of the triangle into the center.

Fold the outside halves of the dough into the center, then fold the dough over towards you and create a seam by pinching it.

Tighten the edges of the dough with a dough scraper before placing it seam-side down into the loaf pan.

Cover the loaf pan with a shower cap and choose to cold proof in the fridge for 12 to 16 hours.

Preheat the oven to 500°F for baking, using a manual steaming method.

Once preheated, take the loaves out of the fridge, sprinkle flour on top, and score a thin crescent on each loaf.

Place the loaves in the steamy oven and reduce the temperature to 450°F, baking for 20 minutes.

After 20 minutes, remove the steam pan and continue baking at 450°F for an additional 12 to 15 minutes, checking for doneness.

Once baked, let the loaves cool before removing the parchment liner and allow them to cool completely, preferably overnight for better structure.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens