Honey oat sandwich bread is a wholesome loaf of sandwich bread that is both sweet and hearty. This bread is simple to make but special to eat! It uses both sourdough discard and commercial yeast so you can make it in just a couple of hours.

โค๏ธ Why You’ll Love Honey Oat Sandwich Bread

Everyone loves homemade sandwich bread, and this recipe proves it’s so much easier than it looks. This is a sweet and hearty loaf of bread that is a step up from your typical white bread. This is high in fiber, naturally sweetened and homemade… what more could you want?

๐Ÿฒ Ingredients

Sourdough Discard – Unfed, inactive sourdough starter that has been stored on the counter or in the fridge.

Instant yeast – this is yeast that, technically, doesn’t have to sit and bloom but I like too anyways. Since we are using sourdough discard, the yeast is what will make the bread rise.

Rolled Oats – Organic rolled oats are best.

Honey – raw honey is what gives the bread it’s natural sweetness.

Flour – I use Kirkland’s organic, unbleached all-purpose flour. And while organic isn’t always necessary, unbleached is super important. You can also substitute a portion of the flour for bread flour or oat flour.

Salt – I use pink Himalayan salt but use what you have on hand.

Butter – Softened butter to make the texture of the bread super soft and luscious.

Milk – I use whole milk to enrich the dough even further.

๐Ÿ‘ฉโ€๐Ÿณ How to Make Honey Oat Sandwich Bread

  • In a liquid measuring cup, mix together your warm water, sugar and yeast. Let sit for 5 minutes while the yeast blooms.
  • In your stand mixer bowl, add flour, oats and salt. Mix until combined.
  • Slowly add milk, honey, egg, and sourdough discard to the stand mixer. When the dough has just about come together, add the softened butter 1 tablespoon at a time. Mix on a low speed for 10 minutes. (You donโ€™t need a stand mixer for this, I have kneaded this dough by hand many times and it works just fine). Knead until a smooth ball forms.
  • Cover the dough and let rest for 2 hours or until doubled in size.
  • After resting, punch the air out of the dough to release the gas and transfer onto a clean surface. The dough should not be sticky so extra flour isnโ€™t necessary.
  • Cut the dough into two equal parts, and shape into two oval loaves by tucking the ends towards the middle, rolling into a log and tucking the ends together pinching the seams shut.
  • Spray for tops of the loaves with a mist of water (or use wet hands), sprinkle 1/2 cup of oats on the surface of your workspace and roll the top of your dough over the oats. They should easily stick because the dough is wet and tacky.
  • Place the bread loaves into two greased bread pans, cover and let rest for an additional hour or until it has doubled in size.
  • While your dough is rising, preheat your oven to 390 degrees.
  • Bake at 390 for 25 – 27 minutes.
  • Let your bread cool in the pan for 10 minutes before transferring to a wire cooling rack. Let cool for 20 minutes before slicing and serving!

๐Ÿช„ Tips and Tricks

  • I usually keep one on the counter to eat for lunch and freeze the other. This bread freezes beautifully, I wrap it in cling wrap or place it into a gallon freezer bag and when I want to use it or know weโ€™re going to have it for lunch the next day, Iโ€™ll take it out of the freezer the night before and itโ€™s ready to go by morning.
  • Every oven is different, so keep an eye to make sure that around the 20-minute mark the top of your loaf isn’t getting too brown. If you want to keep track via temperature, the internal temp of your bread should be 190 degrees. 
  • To achieve a nicer crust, introduce steam in the oven for the first few minutes of baking. You can do this by placing a pan of hot water on the bottom rack or spritzing water into the oven with a spray bottle.

๐Ÿ—’ Variations

This is a variation of my viral sourdough discard honey whole wheat sandwich bread. If there is a recipe that will get your started down the sourdough rabbit hole, it’s that one!


๐Ÿ—’ Substitutions

The biggest substitution in this recipe would be in the type of milk you use to meet your families dietary needs, or the flour.

You can grind oats down to make homemade oat flour and take one cup of the all-purpose flour and substitute it for all-purpose flour, and do the same if you want to use bread flour. Bread flour will make the bread bouncier and chewier. Oat flour will make the bread hearty.

  • Whole milk
  • 1 cup of oat flour or bread flour


๐Ÿ—’ Best served with

๐Ÿ‘ How to Store Leftovers

This loaf makes two loaves, so it is best to keep on out on the counter in an airtight container for 4-5 days. When your bread has completely cooled, seal it in a Ziplock bag and store it in the fridge for up to 3 months.

๐Ÿค” Common Questions

Can I use active sourdough starter?

Yes! Feed your starter in the morning, in the afternoon when it’s doubled and bubbly, use 1/2 cup of active starter along with the rest of your ingredients and let it ferment all night. In the morning shape, let rest for another hour and bake as normal.

5 from 1 vote

Honey Oat Sandwich Bread

Print recipe
Honey oat sandwich bread is a wholesome loaf of sandwich bread that is both sweet and hearty. This bread is simple to make but special to eat! It uses both sourdough discard and commercial yeast so you can make it in just a couple of hours.
Prep Time:10 minutes
Cook Time:27 minutes
Rise time:3 hours
Total Time:3 hours 37 minutes

Equipment

Ingredients

  • 2 ยผ tsp instant yeast
  • ยพ cup warm water
  • 1 tsp granulated sugar or honey
  • 4 cups all-purpose flour
  • 1 ยฝ tsp salt
  • 1 ยฝ cups rolled oats
  • ยฝ cup sourdough discard
  • 1 egg
  • โ…“ cup honey
  • 1 cup whole milk
  • 4 tbs softened butter

Instructions

  • In a liquid measuring cup, mix together your warm water, sugar and yeast. Let sit for 5 minutes while the yeast blooms.
  • In your stand mixer bowl, add flour, oats and salt. Mix until combined.
  • Slowly add milk, honey, egg, and sourdough discard to the stand mixer. When the dough has just about come together, add the softened butter 1 tablespoon at a time. Mix on a low speed for 10 minutes. (You donโ€™t need a stand mixer for this, I have kneaded this dough by hand many times and it works just fine). Knead until a smooth ball forms.
  • Cover the dough and let rest for 2 hours or until doubled in size.
  • After resting, punch the air out of the dough to release the gas and transfer onto a clean surface. The dough should not be sticky so extra flour isnโ€™t necessary.
  • Cut the dough into two equal parts, and shape into two oval loaves by tucking the ends towards the middle, rolling into a log and tucking the ends together pinching the seams shut.
  • Spray for tops of the loaves with a mist of water (or use wet hands), sprinkle 1/2 cup of oats on the surface of your workspace and roll the top of your dough over the oats. They should easily stick because the dough is wet and tacky.
  • Place the bread loaves into two greased bread pans, cover and let rest for an additional hour or until it has doubled in size.
  • While your dough is rising, preheat your oven to 390 degrees.
  • Bake at 390 for 25 – 27 minutes.
  • Let your bread cool in the pan for 10 minutes before transferring to a wire cooling rack. Let cool for 20 minutes before slicing and serving!

Notes

ย I usually keep one on the counter to eat for lunch and freeze the other. This bread freezes beautifully, I wrap it in cling wrap or place it into a gallon freezer bag and when I want to use it or know weโ€™re going to have it for lunch the next day, Iโ€™ll take it out of the freezer the night before and itโ€™s ready to go by morning.
Every oven is different, so keep an eye to make sure that around the 20-minute mark the top of your loaf isn’t getting too brown. If you want to keep track via temperature, the internal temp of your bread should be 190 degrees.ย 
To achieve a nicer crust, introduce steam in the oven for the first few minutes of baking. You can do this by placing a pan of hot water on the bottom rack or spritzing water into the oven with a spray bottle.

Nutrition

Calories: 1726kcal | Carbohydrates: 304g | Protein: 48g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 2020mg | Potassium: 866mg | Fiber: 17g | Sugar: 56g | Vitamin A: 1016IU | Vitamin C: 0.3mg | Calcium: 247mg | Iron: 15mg
Course: Breakfast, Side Dish
Cuisine: American
Keyword: Honey oat, Sandwich bread, Sourdough Discard
Servings: 2 loaves of bread
Calories: 1726kcal

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9 Comments

    1. Her directions are for active dry yeast. You need to proof active, which she does in step one. If you have instant yeast you can add it directly to the dry goods without proofing.

  1. Wow Courtney, this bread is AMAZING. My husband’s words were “Why have we been together for 6 years, and you are just making this bread now?” lol I just got started with sourdough a week ago, and I’ve made a couple of your recipes. Thank you so much. They are more than impressive, and I can’t wait to try them again! Sending you lots of blessings to you and your family ๐Ÿ™‚

  2. If using fed active starter, would you still need dry yeast? If not, follow the rest of the instructions or are they different when using starter?

  3. I mixed this dough forever and it never turned into a nice ball, it seemed too wet. Any idea what I could have done wrong?

  4. This is my first time making bread with commercial yeast. When is the appropriate time to add the yeast mixture?

  5. 5 stars
    The best tasting sandwich bread ever!! Do you have any tips or know why my bread crumbles so bad when I go to cut it? It makes such a mess ๐Ÿ˜