This oat sourdough bread transforms five simple ingredients into a soft, tender loaf with a crunchy toasted oat crust. It’s perfect for sandwiches!
I’m so excited to share this oat sourdough bread with you guys! I recently tried a loaf of oat bread at a friend’s house, and I became totally obsessed with it. Her version was made with regular yeast, but because we are a dedicated sourdough family, I knew I had to re-create it with a fermented twist. After testing many recipes, I found that using rolled oats was the perfect solution to a hearty crumb and delicious flavor. I always love adding a new sourdough recipe to the repertoire, and this one is a new family favorite.
I encourage you to double this recipe and share a loaf with a friend — I’ve been doing this every time I bake bread, and I’ve noticed that sharing what I love with others has changed my life. It also makes the other person feel so cherished!
Got less time on your hands? Make this honey wheat bread with instant oatmeal and dry yeast.
How To Make Oat Sourdough Bread
Two of my favorite things about this oat sourdough bread are the easy steps and flexible schedule. I usually mix up the dough in the morning, then place it in the fridge overnight and bake it the next day — stress-free!
- Mix together the dough: In a large bowl, mix together the water, sourdough starter, flour, salt, and first portion of the rolled oats. Cover the bowl with plastic wrap or a clean tea towel and let it rest for 20 minutes.
- Stretch and fold the dough: Every 30 minutes for the first two hours, stretch and fold the dough with wet hands for a total of four times.
- Wait for bulk fermentation: Perform the first rise for about four hours, or until the dough grows by 50%.
- Shape the loaf: Shape the dough into a tight round, moisten the outside of it, and cover it with the remaining oats. Place the round seam-side up in a floured banneton.
- Allow the bread to rise again: Perform thesecond rise at room temperature for two hours or in the fridge overnight.
- Bake the bread: Preheat a Dutch oven (love the black version of this one for easy clean-up) to 450°F. Score the bread, transfer it to the hot Dutch oven, and bake it for 20 minutes covered, then 22-25 minutes uncovered.
VERY important tip: For the most foolproof results, use this bread flour. It’s been my go-to for years!
Tips For the Best Oat Sourdough Bread
My friends, you don’t need to be a sourdough pro to make this bread. I’ve made plenty of mistakes over the years (so you don’t have to!), and here are some game-changing tips I’ve learned for stunning loaves.
- Invest in a kitchen scale. Measuring by grams produces the most accurate results. If you don’t have a kitchen scale yet, now is the time to get one!
- Use active 100% hydration starter. Feed the starter the night before with a 1:1:1 ratio of equal parts starter, flour, and water. It should be super bubbly and doubled in volume by the morning.
- Opt for rolled oats. Some recipes use instant oatmeal or steel-cut oats, but I prefer rolled oats because they absorb moisture perfectly and don’t disappear into the dough, and they create the best crunchy crust.
- Set timers. If you’re a busy mom like me whose mind is usually all over the place, setting 30-minute reminders on your Apple watch or phone to stretch and fold the dough is essential.
- Wet your hands. The dough should be fairly soft and sticky, so stretching and folding with wet hands makes the process much easier.
- Be patient. Honestly, this might be my #1 tip for all sourdough recipes. Sourdough bread takes time to rise, but it is so worth it. Depending on the ambient temperature of your home, bulk fermentation may take 4-8 hours — but rather than watching the clock, wait for the dough to become puffy and bubbly.
- Moisten the loaf before rolling it in oats. Use a spray bottle or sprinkle a bit of water on the top of the loaf with your hands to encourage the oats to stick.
- Score gently. Avoid sawing back and forth or digging in, as this will drag the oats out of place. Grab a lame or clean razor blade, and make one quick slice at a 45° angle to allow the steam to escape as the bread bakes.
- Let the bread cool before slicing. Cutting in too soon creates a gummy texture and squished slices, as well as causing the bread to get stale quicker. Wait until the bread cools completely — I know it’s hard!
Storage
This oat sourdough bread lasts for up to three days in a paper bag or bread box at room temperature. For long-term enjoyment, slice the bread and freeze it for up to six months.
More Artisan Sourdough Recipes
- Sourdough Cinnamon Rolls — Richer, softer, and easier to digest than your average cinnamon bun
- Sourdough Crackers — Use up discard with these buttery, kid-friendly sea salt crackers
- Sourdough Pita Bread — A chewy and fluffy pocket for all your favorite Middle Eastern foods
- Sourdough Bagels — NYC-style bagels made with a few simple steps and an overnight proof
Recipe
Ingredients
- 1 2/3 cups water
- 1/2 cup active sourdough starter 100% hydration
- 3 1/2 cups bread flour
- 2 teaspoons salt
- 2/3 cup rolled oats
- 2/3 cup rolled oats for coating
Instructions
- In a large bowl, mix the water and sourdough starter together until fully combined.
- Add the flour, salt, and oats. Mix until no dry bits remains. The dough will be sticky and shaggy.
- Cover the bowl and let the dough rest for 20 minutes.
- Perform stretch and folds every 30 minutes for the first 2 hours (4 rounds total).
- Continue bulk fermentation (let the dough rise) until the dough has grown about 50% and feels elastic. This should take about 4 hours, depending on the room temperature.
- Transfer the risen dough to a floured work surface. Shape the dough by gently pulling one side toward you and folding it into the center. Rotate the dough 90 degrees and repeat, continuing around the dough until it tightens into a round.
- Lightly moisten the outside of the dough, roll it in 2/3 cup oats, then place it seam-side up in a floured banneton to proof. Proof the dough at room temperature for about 2 hours, or chill it overnight in the refrigerator (or for at least 4 hours).
- Place a Dutch oven (with the lid) on the center rack of the oven and preheat it to 450°F.
- Turn the dough out onto a sheet of parchment paper and score the top gently.
- Place it into the preheated Dutch oven and bake it covered for 20 minutes, then remove the lid and bake it for another 22–25 minutes, or until the crust is deeply golden brown. Allow the bread to cool slightly before cutting into it. Enjoy!
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