Honey Oat Sourdough Sandwich Bread

Transform your sourdough discard into a delightful honey oat sourdough bread that’s quick to mix up in the morning and ready to enjoy by dinner time. Golden brown on the outside and tender on the inside, it’s a delicious choice for sandwiches or a quick peanut butter and jam snack.

A few months ago I started my journey making sourdough bread. Honestly, I didn’t think I’d last more than a few weeks of baking bread – but I surprised myself and am still loving it!!

I bake up a batch of dutch oven sourdough bread each week, and every other week, I bake this sourdough sandwich bread. It’s so delicious and my husband loves to take it in his lunches.

Why You’ll Love this Recipe

It’s quick to mix up in the mixer in the morning! – Using a dough hook on an electric mixer, this sourdough sandwich bread mixes up so quickly and easily.

It’s ready to bake in the same day! -Instead of this being a long ferment sourdough bread recipe, this is a quick one. You mix it up in the morning and it’s risen and ready to bake before dinner time!

Honey oat sourdough bread has great texture and tastes amazing! – With the addition of honey and oats, this soft and tender sandwich bread tastes absolutely amazing.

Ingredients for Honey Oat Sourdough Sandwich Bread

(A printable recipe card is included at the bottom of this post for your convenience.)

• 1 cup sourdough starter (that has been fed the night before)
• 1 1/2 cups cold water
• 1 teaspoon salt
• 3 1/2 cups flour
• 1/2 cup old fashioned rolled oats
• 1/4 cup honey
• 2 Tablespoons olive oil

Step by Step Instructions for Honey Oat Sourdough Bread

1. Prepare two bread pans by buttering the insides well.
2. In the bowl of your electric mixer, whisk with a sturdy whisk (a danish whisk works the BEST!) or spoon the starter, water, and salt until smooth.
3. Add in all the rest of the ingredients and using the dough hook of your electric mixer, mix together the dough until it all pulls away from the side. Continue mixing for a few more minutes.

3. Lightly flour your counter and turn the dough onto the counter and knead the dough a few turns until smooth and elastic but not overly sticky.
4. Divide the dough into 2 portions, form into a loaf shape, and place in prepared bread pans. Cover with a tea towel and let rise in a draft free area until at least double (about 8 hours).

5. Bake the risen bread dough in a preheated oven at 350 degrees for 20-25 minutes, or until it is golden brown on the tops. Immediately remove from the pan and let cool on a wire rack before slicing.

Other Sourdough Recipes

• Learn the basics of baking sourdough in dutch oven
• Yummy sourdough rhubarb muffins (You can substitute any fruit for the rhubarb.)
• Little Spoon Farm discard brownies (These chocolate brownies taste amazing!!)

Tools Used for this Recipe

Disclosure: The following are affilate links for your shopping convenience.

When I baked and photographed this sourdough bread recipe, I didn’t have a danish whisk yet. I just recently bought one and IT IS SO WORTH IT!! Get yourself a Danish whisk. Your sourdough bread baking days will be even more delightful with it.;)

(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)

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