Butter Toasted Oatmeal Sourdough Bread

ByNatalya Syanova
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This butter toasted oatmeal sourdough bread can be added to the category of my favorite breads. Toasted oatmeal adds such a nutty and creamy flavor. My kids love it for its softness. Spread some butter on it and have your perfect breakfast.

Ingredients

Sourdough starter 

Soaker

  • 50g rolled oats
  • 15g butter
  • 100g hot boiling water

Dough

  • 270g bread flour
  • 30g whole wheat flour
  • 218g water
  • All soaker
  • 60g levain
  • 6g salt
  • Extra oats to cover the dough

Directions 

Starter

  • 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 74-78F until in about 8-10 hours starter reaches its peak (triples or more in volume).
  • Learn how to make starter from scratch here.

Soaker

  • 10 pm toast oats on medium heat for 3-5 minutes until golden, add butter, stir well until all oats covered in butter, pour hot boiling water, let oats soak overnight, covered.

Dough

  • 7 am mix water, flour and all the soaker, cover, let it rest 1 hour for autolyse.
  • During the autolyse the flour absorbs the water, becoming fully hydrated. This activates gluten development.
  • 8 am add sourdough starter.
  • Mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 3-4 minutes until well incorporated. 
  • Also if for some reason you don’t have a mixing machine, you can incorporate starter into the dough by hands. Using Rubaud method or slap and fold method (about 5-7 min).
  • Cover, let it rest for 30 minutes.
  • 8:30 am add salt . Mix on low speed of your mixing machine for 2-3 min, or with KitchenAid on speed 3 for 5-6 minutes until well incorporated. The dough should come up together, but still be sticky on the bottom. 

Note:  if you perform mixing by hands, using Rubaud method or slap and fold method, that takes about 10-20 minutes. Do a couple of stops in between kneading, it helps tightening up gluten.

  • Continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
  • Leave to rest 30 min. At 74-78F /23-26C.
  • 9 am wet your hands and perform 1st stretch and fold.
  • 9:30 am 2nd stretch and fold.
  • 10 am 3rd stretch and fold.
  • 10:30 am 4thstretch and fold.

Note: Performing stretches and folds helps with gluten development. Keep monitoring the dough, if you feel it proofing slowly, you can extend time in between stretches up to 45 minutes.

  • After the final stretch let the dough proof for 30 minutes at 76-80F / 23-26C. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 40%-50% rise. 

Preshaping sourdough 

  • 11 am Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down. 
  • Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust. 
  • Place the dough round on a work surface and let it rest for 30 minutes uncovered.

Shaping sourdough 

  • 11.30 am Dust the dough with whole wheat flour. Use a dough scraper to flip it over on to a work surface so the floured side faces down. 
  • Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
  • Finally, roll the dough. Shape it into a smooth, taut roll.
  • Spray it generously with water and roll it in the mixture of seeds, or just regular oats.
  • Transfer the roll, seam side up, into a prepared proofing basket (loaf pan with kitchen towel).
  • Cover it with plastic and return the dough to the 78F / 26C environment for 15 minutes. 
  • Then transfer the dough to rise for 14-24 hours in refrigerator at 40F / 4C.

Baking

Next morning

  • Preheat your oven to 500F, place a cast iron pan with the lid inside for 45 minutes – 1 hour.
  • Remove the dough from the fridge. 
  • Flip it over on a parchment paper, score it with a sharp knife or a scoring lame. 
  • Transfer it on to the hot cast iron pan, cover with lid (to create steam for a beautiful and crusty crumb).
  • Bake at 500F for 15 minutes with lid on.
  • Remove the lid, lower the temperature to 450F. 
  • Bake for 20 more minutes until golden brown.

Let it cool for 2 hours and enjoy your butter toasted oatmeal sourdough bread.

Butter Toasted Oatmeal Sourdough

Butter Toasted Oatmeal Sourdough Bread

1470kcal
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Prep 45 minutes
Cook 35 minutes
Total 1 day 3 hours 5 minutes
This recipe yields an incredibly soft, creamy, and deeply aromatic artisan loaf. By toasting rolled oats in rich butter before adding a boiling water soaker, you unlock a nutty flavor profile and a tender crumb interior that makes the perfect base for your morning toast.
Servings 1 loaf
Cuisine Sourdough

Ingredients

Sourdough Starter Levain (Night Before)
  • 5 g Sourdough starter culture
  • 35 g Water
  • 30 g All-purpose flour or bread flour
  • 5 g Rye flour
The Butter Toasted Oat Soaker (Night Before)
  • 50 g Rolled oats
  • 15 g Butter
  • 100 g Hot boiling water
The Main Dough
  • 270 g Bread flour
  • 30 g Whole wheat flour
  • 218 g Water
  • 60 g Active sourdough starter levain (From the stage above)
  • 6 g Salt
  • Extra rolled oats Reserved for coating the exterior crown

Equipment

  • Frying Pan or Skillet Essential for cleanly toasting the oats to a rich golden brown before hydrating
  • Stand Mixer A KitchenAid or standard mixing machine handles the initial flour and soaker integration
  • Proofing Basket Banneton or a clean mixing bowl lined with a dry kitchen towel
  • Cast Iron Pan with Lid Or a heavy Dutch oven to create a closed, steam-heavy baking environment
  • Sharp Scoring Lame Or a fresh razor blade for making clean expansion cuts
  • Parchment Paper
  • Kitchen Scale

Method

Night Before – Levain Optimization & Oat Soaker
  1. 10:00 PM – Starter Build: In a small glass jar, add your 5g of starter culture to 35g of water and whisk together cleanly. Stir in 30g of all-purpose or bread flour and 5g of rye flour. Mix thoroughly, cover loosely, and let it sit at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until the starter reaches its peak and at least triples in volume.
  2. 10:00 PM – The Toasted Oat Soaker: Place a frying pan over medium heat. Add your 50g of rolled oats and toast them dry for 3 to 5 minutes until they turn a light golden color and smell distinctly nutty. Add the 15g of butter directly to the pan and stir continuously until all the oats are cleanly coated in melted butter. Pour 100g of hot boiling water over the mixture, cover tightly with a lid or wrap, and let the oats soak on your counter overnight to soften fully.
Day 2 – The Autolyse, Core Mix, and Bulk Proofing
  1. 7:00 AM – The Soaker Autolyse: In your stand mixer bowl, combine 270g of bread flour, 30g of whole wheat flour, 218g of water, and all of your prepared overnight butter-toasted oat soaker. Mix thoroughly with a spoon just until all dry flour spots disappear. Cover and let rest for 1 full hour to completely hydrate the flour proteins and initiate clean gluten development.
  2. 8:00 AM – Sourdough Starter Integration: Dump 60g of your active overnight starter peak directly into the autolysed dough. Turn your mixer on low speed for 2 to 3 minutes (or use a KitchenAid on speed 3 for 3 to 4 minutes) until the levain is fully incorporated. Cover and let rest for 30 minutes. (Alternative: If mixing by hand, utilize the Rubaud method or clean slap-and-folds on your counter for 5 to 7 minutes).
  3. 8:30 AM – Salt Incorporation: Add your 6g of salt into the bowl. Mix on low speed for 2 to 3 minutes (or on a KitchenAid on speed 3 for 5 to 6 minutes) until fully incorporated. The dough should come together into a uniform mass but will still remain sticky on the bottom of the mixing bowl. Cover and let rest for 30 minutes at a warm temperature of 74–78°F (23–26°C). (Note: If hand-kneading, this step takes roughly 10 to 20 minutes. Pause for a minute or two a couple of times mid-knead to naturally tighten the gluten matrix).
  4. 9:00 AM – 1st Stretch & Fold: Wet your hands slightly with water. Lift one side of the dough up cleanly from the edge and fold it directly over the center. Repeat this matching movement across all four quadrants of the dough mass to organize vertical structure. Cover and let rest for 30 minutes.
  5. 9:30 AM – 2nd Stretch & Fold: Execute your second structured round of quadrant folds. Cover and let rest for 30 minutes.
  6. 10:00 AM – 3rd Stretch & Fold: Execute your third structured round of quadrant folds. Cover and let rest for 30 minutes.
  7. 10:30 AM – 4th Stretch & Fold: Execute your fourth and final stretch-and-fold round. Cover and let the dough proof completely untouched for 30 minutes at a warm 76–80°F (24–27°C). (The Calibration Check: Keep an eye on the surface; you should see small bubbles form, and the mass must feel visibly lighter, reaching a clean 40% to 50% volume rise. If it proofs slowly, extend your intervals up to 45 minutes).
Preshaping, Oat Coating, and Cold Retard
  1. 11:00 AM – Preshaping: Gently tip the expanded dough out onto your work surface and dust the top lightly with flour. Flip the mass over so the floured side faces directly down. Fold the outer edges cleanly onto itself so that the raw flour coating remains entirely on the outside of the loaf. Round the dough into a loose ball and let it rest on your counter completely uncovered for 30 minutes to relax the gluten.
  2. 11:30 AM – Final Shaping & Topping: Dust the top of the resting dough round with a light layer of whole wheat flour. Use a dough scraper to flip it over onto your counter so the floured side faces down. Pull the right two corners outward and fold them up over the center. Repeat this action across the left side. Roll the dough tightly away from you, shaping it into a smooth, taut, uniform log.
  3. The Exterior Oat Finish: Spray the top crown of your shaped roll generously with water using a spray bottle, then roll the wet surface through a shallow tray of raw oats to coat the exterior beautifully.
  4. Basket Stabilization & Fridge Retard: Transfer the shaped roll seam-side up into your well-floured proofing basket. Cover with plastic wrap and return the basket to a warm 78°F (26°C) spot for exactly 15 minutes to stabilize. Slide the basket directly into your refrigerator to rise slowly for 14 to 24 hours of cold fermentation retard at a stable 40°F (4°C).
Day 3 – Blazing Cast Iron Bake
  1. Next Morning – Preheating: Preheat your oven to 500°F (260°C). Place your cast iron pan and lid onto the middle rack to heat up thoroughly for 45 minutes to 1 hour.
  2. Scoring & Loading: Remove the cold dough basket from the fridge. Flip it over gently onto a sheet of parchment paper and score the smooth surface with one clean, long, deep cut using a sharp lame or razor blade.
  3. The Steam Bake: Transfer the dough carefully onto the smoking hot cast iron pan base, drop the heavy lid down tightly to lock in the steam, and bake at 500°F (260°C) with the lid on for exactly 15 minutes.
  4. The Open Bake: Carefully lift the hot lid off to expose the loaf, lower the oven temperature to 450°F (232°C), and continue baking bare for an additional 20 minutes until the crust turns an incredibly deep golden brown. Let cool on a wire rack for 2 full hours before slicing!

Nutrition

Calories1470kcalCarbohydrates291gProtein51gFat9gSaturated Fat2gPolyunsaturated Fat4gMonounsaturated Fat2gTrans Fat0.03gCholesterol9mgSodium558mgPotassium705mgFiber16gSugar8gVitamin A17IUVitamin C0.2mgCalcium134mgIron8mg

Notes

  • The Baker’s Formula Percentage Clarification: When analyzing the baker’s percentages for this specific formula, notice that the rolled oats are calculated as part of the total flour weight rather than as a secondary inclusion. Combining the 270g of bread flour, 30g of whole wheat flour, and 50g of oats equals a base weight of 350g, ensuring that your levain and salt percentages remain completely balanced.
  • Why Butter-Toasting the Oats is a Non-Negotiable Step: Searing your rolled oats in butter before pouring on the boiling water handles two critical tasks. First, it toasts the oat starches to generate a rich, popcorn-like flavor profile. Second, the melted fat seals the exterior starch layers, allowing the oats to soften completely in the soaker without turning into a slimy, gelatinous paste that could destroy your gluten structure.
  • Managing High Hydration Hand Kneading: Because the oat soaker holds a high volume of water, the initial dough feel at 8:30 AM can be quite sticky if your flour brand has a lower protein content. If you are mixing this entirely by hand, avoid the temptation to add extra flour. Use the Rubaud method or rapid slap-and-folds, and incorporate two 3-minute rests midway through kneading; these quick pauses allow the gluten strings to tighten naturally on their own.

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59 Comments

  2. Hi Natasha, sorry I am a bit confused, if I see the levain salt and water it is calculated based on 300 g flour but the whole wheat flour 30 g is stated 19%, is it typo on the gram or typo on the percentage?
    Sorry for asking

    Reply

  4. Hi Natasha, please can you check the amount of flour? Because I think it should be 300 grams if you use 60 grams of levain (20%). Thank you.

    Reply

  5. Hi Natasha,
    Do you think I could feed the starter (say 20g instead of 5) in the morning instead of the night before to shorten the process?

    Reply

  6. I prepared my soaker the night before as instructed and I also autolysed my flour and water to begin building structure and save a little time in the morning:). I multiplied the recipe times four and made three nice size loaves. They came out beautiful! Thank you again for your inspiration! I would love to see some videos on YouTube of your bread process!

    Reply

    2. Hi Anita
      Do you have good luck with autolysing the night before and leaving out overnight
      Then adding levain in morning?

      Reply

      3. Yes, you can do that if you’d keep the dough at fridge or chiller, otherwise gluten will be affected.

  8. Hi Natasha,

    What do you mean by bread flour? Unfortunately, we in Germany have very different views on this. I have now used 1150 rye flour as bread flour and fear that it was wrong.

    Reply

  9. This is absolutely my FAVORITE sourdough recipe. Hint of butter in the bread along with oats add to the richness and the texture! Well done Natalya!

    Reply

  10. Natalya, the smell of the soaker is heavenly. I started last night and I was also making your 100% sandwich loaf so I messed up and added 240gr of water for the oat soaker to this recipe. This morning when I combined flours and water for autolyse and the dough was way too liquid, I realized my mistake. So I decided to double the recipe and I toasted some more oats, soaked them in very little boiling water adjusting to just complete the water % for a second loaf. I honestly cant wait for them to be baked tomorrow. I have a little dinner party and I am bringing them as a gift. Im sure they will be crazy about them.
    Thank you so much for sharing your recipe!!!

    Reply

  11. Hi there, would love to try this recipe. But I am really confused. Your baking percentages, (disregarding the water and flour of the starter from the night before), look like they are based on 300 total g of both the bread flour and the WW. But your total of those flours is 250g. Which is correct for the dough. 220g bread and 30 WW, or 300g bread and 30WW, or something different? I thought that the flour is supposed to add up to 100%? Please clarify.

    Reply

      1. Ah, got it. I tried the recipe with using my stand mixer. The bread overproofed. Will try again, as I love your photo and the ingredients.

      3. I am going to give this a second try. 2 quick questions. If after mixing in the stand mixer per your instructions, and 4 sets of S&F, the dough is really sticky and still spreads out, does this mean I overproofed? I did 30minute intervals.Should I increase to 45 minutes and do more sets?

      4. Sorry, did you try to mix the dough longer? It should clear the bowl but stick to the bottom. It’s lower hydration dough, do you should be fine.
        Or your flour has less protein

      5. Ty so much for your responses. Your help is invaluable. I am using King Arthur Bread flour and King Arthur WW flour. High enough protein? Would you suggest something else?

      6. Victoria, hi!
        Yes, that’s the same flour I’m using.
        So I would suggest longer mixing with couple minutes stops in between( stops will help to tighten up the gluten) then continue back to mixing. Usually total mixing time shouldn’t take longer then 10 min.

  13. Hi Natalya, can I use instant oats for this recipe? I’m thinking it might need less soaking time. Appreciate your advice. Thanks.

    Reply

  14. Hi Natalya, Thank you for reposting this recipe on IG. I can’t believe how difficult it is to find a fail proof Oatmeal Sourdough bread recipe for my level of experience on IG. I’m curious if you have ever tried using the steel cut oat variety for the soaker?

    Reply

  15. Thank you so much! The bread came out absolutely amazing. One of the best recipes I used in the 2 years of baking sourdough

    Reply

  16. Hi, thank you for sharing this amazing recipe. It’s so delicious and definitely a keeper. I was wondering if I can replace the oats for muesli? Will it work the same way?

    Reply

  17. Hi Natasha,

    I have made this recipe a few times and absolutely adore it, it’s now my regular weekly loaf but I’m struggling to get oven spring/much of an ear. Do you have any tips?
    Thanks, Hazel

    Reply

    1. Hazel, hi!
      Thank you for your kind feedback.
      You can try to proof it less or more, just to test it, Since I can’t see the crumb.
      Usually you won’t be able to get an ear if the loaf was under or Overproofed

      Reply

    1. Hi!
      Sure you can use whole grain oatmeal. Butter adds softness. But without butter bread will be delicious too 🙏

      Reply

  21. Hi loved the look of the recipe but I as yet haven’t used sourdough starter, would it be possible to use this recipe with instant yeast.
    Many thanks, Michelle

    Reply

  22. Hi Natasha! I am relatively new to sourdough. I have made basic sourdough using a rye starter made of 50g rye, 50g water, 50g starter. I see here you have specific recipe to make the starter…. Can I use my normal starter, or will I need to follow this starter recipe for best results? Thanks for your help!

    Reply

    1. Hi!
      You can follow the proportions for the starter as it used to. Mine is older and stronger, that’s why the proportions are higher.

      Reply

  24. This looks delicious. I’m curious as the bulk proof seems much shorter than I’m used to. Is it due to the lower hydration?

    Reply

  26. Hi Natalia! To prepare starter overnight, do I need to use active starter or it can be starter from the fridge? All your recipes it just piece of art. Thank you!

    Reply

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