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Wheat and honey oat loaf

A rustic, slightly sweet bread with a soft crumb and an oat-crusted exterior – perfect for sandwiches, toast, or enjoying fresh from the oven. 

Yield: 2 x 900g loaves 

Prep time: 2 days

Cook time: 40 minutes

Ingredients:

For the Levain 

  • 38 grams bread flour 
  • 328 grams water (28°C) 
  • 38 grams mature sourdough starter 

Oat Porridge 

  • 75 grams quick rolled oats 
  • 200g water 
  • 25 grams melted butter  
  • 1 gram salt 
  • 40 grams honey  

Final Dough 

  • 571 grams bread flour 
  • 190 grams whole wheat flour 
  • 548 grams water 1 
  • 46 grams water 2 
  • 303 grams prepared oat porridge (from above)  
  • 15 grams salt   
  • 114 grams Levain  

Directions:

Prepare the Levain 

  1. Mix the bread flour, water (28°C), and mature starter until well combined.  
  2. Allow to ferment for 4 hours in a warm place (about 28°C) until bubbly and active.  

Make the Oat Porridge  

  1. Melt the butter in a saucepan  
  2. Toast the rolled oats lightly in the melted butter until aromatic.  
  3. Add the salt and honey.  
  4. Add boiling water and cook over low heat until a firm porridge forms.  

Autolyse  

  1. Combine the bread flour, whole wheat flour, and Water 1 
  2. Mix until no dry spots remain. Cover and rest for 1 hour.  

Mixing  

  1. Add the levain to the autolysed dough and mix until fully incorporated.  
  2. Add the salt and mix in thoroughly.  
  3. Gradually add Water 2 and mix until absorbed.  
  4. Finally, add the oat porridge and mix until fully incorporated. Mixing Time: Total mixing should take 15-18 minutes to ensure a smooth, elastic dough.  

Bulk Fermentation  

  1. Ferment the dough for 3 hours and 2 folds.  
  2. Folding:  
    • Wet your hands.  
    • Slide a hand under one side of the dough.  
    • Gently stretch the dough upward and fold it to the center.  
    • Rotate the bowl 90° and repeat on all four sides.  
    • Perform the first set of folds 45 – 60 minutes into bulk fermentation. 

    Divide and Pre-Shape  

  1. Turn the dough into a lightly floured surface.  
  2. Divide dough into 900g portions. 
  3. Pre-shape the dough into loose balls.  
    • Fold the edges to the center to create surface tension.  
    • Turn the ball over so seams are on the bottom and the top is smooth. 
  4. Cover and let rest for 25-30 minutes.  

Final Shape  

For Boules (round loaves):  

  • Place the dough seam-side down.  
  • Gently rotate and tuck the edges underneath to form a tight, round shape.  

For Batards (oval loaves): 

  • Lightly flour the dough and turn over, seam-side up.  
  • Flatten the dough slightly into a rectangle.  
  • Fold the top edge to the center, then roll tightly like a log.  
  • Pinch the seam to seal.  

Place sour dough seam-side up in floured proofing baskets or bowls lined with cloth.  

Final Proof  

Proof the dough in the refrigerator for 12-18 hours. This slow fermentation develops flavour and structure.  

Bake  

Let the loaf cool on a wire rack for at least 1 hour before slicing and enjoy. The result is a soft, flavourful crumb with a crunchy oat crust – a true family favorite! 

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