Recipe: Perfect Buttermilk Honey Oat Sourdough Loaf

Buttermilk Honey Oat Sourdough Loaf. Sweet and Tangy Buttermilk Sourdough with honey and oats is the sliceable sandwich loaf you've been dreaming about! Great recipe for Buttermilk Honey Oat Sourdough Loaf. Had leftover buttermilk and tried this new recipe.

I found the long list of ingredients to make this bread a little daunting but that was part of the fun of making it! I was also attracted to the healthy additions of oats, bran, buttermilk and egg. I wasn't sure of the necessity of the baking soda, why dry milk powder in addition to buttermilk or why oat bran in addition to rolled oats. You can have Buttermilk Honey Oat Sourdough Loaf using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Buttermilk Honey Oat Sourdough Loaf

1. It's 250 gr of active sourdough starter (100% hydration).
2. You need 480 gr of buttermilk (can add up to 640 gr depending on the consistency of the buttermilk). Add slowly if the dough is too dry.
3. You need 120 gr of honey.
4. You need 2 tsp of salt.
5. Prepare 300 gr of wholemeal flour.
6. You need 300 gr of bread flour.
7. You need 200 gr of organic rolled oat.
8. It's 40 gr of butter and more for spreading after baking.

Flour,Oats, honey or molasses, oil, water,Salt, levain and a pinch of commercial yeast. Yes, commercial yeast is there for two reasons. Consistency (because not everyones' starters are the same and there are novice sourdough bakers) and speed (same day bake for efficient logistics). This sourdough with steel cut oats and honey is super soft and tender inside with a hint of sweetness.

Buttermilk Honey Oat Sourdough Loaf step by step

1. When you feed the starter before you use it, in a big bowl, mix wholemeal flour, bread flour, oat, honey and buttermilk. Mix well until all are fully incorporated (no dry flour is left). Keep in the fridge until your starter is ready to be used - mixture A.
2. By the time your starter ready (double in height in 3-6 hours), mix the starter, mixture A and knead it using mixer (I am using kitchenaid with C dough hook, speed one). Slowly2 add salt. Knead a few minutes until all are incorporated and add butter the last..
3. Cover with clingwrap and leave in kitchen counter until it double in size. Other option is to start in the evening and leave it to rise for few hours and keep in the fridge to shape the next day.
4. Deflate, shape and put it in loaf bread. Spray water on top and roll the dough in extra oat for topping (optional).
5. Leave it for second rise..
6. Baked in preheated oven (400 Fahrenheit, 200 celcius) for 35-40 minutes.
7. When done, remove them from the oven, and remove them from the loaf pans to a wire cooling rack. Spread extra butter on top when the loaves are still hot. Let them cool completely before slicing..
8. Serve with your favourite topping. I used cream cheese spread, mashed avocado, scrambled eggs and pomegranate 🥰.

It is perfect for breakfast with jam or butter. This recipe makes two large loaves. For the oats, I used Bob's Red Mill Quick Cooking Steel Cut Oats. Next add the butter in small chunks, one at a time, while the mixer is still running. My Honey Oat Sourdough bread has a lot going for it.

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