Posted on 40 Comments

Honey Oatmeal Sourdough Sandwich Loaf

I made honey oatmeal sourdough sandwich loaf many times. And every time I am amazed by how it stays soft and fresh for days! It is great for sandwiches, toasts and PB&J’s.

Here is the recipe.


Sourdough starter

Oatmeal soaker 

  • 50g roller oats 
  • 200g hot boiling water


  • 300g bread flour (100%)
  • 55g water, 
  • 30g soft or melted butter(10%)
  • 30g honey,(10%)
  • all porridge or soaker (250g)
  • 60g of levain (20%)
  • 6g salt (2%)
  • 0.5 g dry yeast (optional, to reduce the sourness)


Day 1


  • 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).


  • 10 pm boil water, pour the boiling water over the oats, cover it, let it soak until next morning.

Day 2


  • 8 am mix water, flour, honey, sourdough starter (60g on its peak, the rest use for future feedings), all the soaker, let it autolyse for 1 hour.
  • During the autolyse process the flour becomes fully hydrated. This activates gluten development.
  • 9 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt, mix for a couple more minutes. The dough should come up together.
  • Add soft butter, mix for 10 more minutes until the dough is well incorporated and comes up together.
  • Perform a windowpane test. Wet your hands and stretch the dough. You should be able to stretch it very thin, that’s a sign of a well
  • developed gluten, and that your final product will have a soft and light structure.
  • Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become slightly puffy.
  • 1 pm transfer the dough to the fridge for cold fermentation till next morning.

Day 3

  • Remove the dough from the fridge.
  • Shape as desired. I rolled it into a long roll same length as a baking/loaf pan.
  • Put a sheet of parchment paper on the bottom of your loaf pan.
  • Transfer the shaped loaf into the loaf pan.
  • Cover the dough and let it proof for 5-6 hours at 76-80F /24-28C until it doubles in volume.
  • Now, sprinkle some flour on top of your loaf.
  • Preheat the oven to 375F.
  • Bake for 35-40 minutes until golden brown.

Enjoy your honey oatmeal sourdough sandwich loaf 😉

40 thoughts on “Honey Oatmeal Sourdough Sandwich Loaf

  1. I really want to make this! It sounds fancy! What size pan do you use? I have 9×5 and 8×4 inch pans. Will this work in either size? Thank you for your recipes and your time!

    1. Athena, use ether of them! Mine was 8×4.5

      1. Thank you so much!

      2. I know I’ve already asked one question. However, I’m starting this tonight and it occurred to me that you have made this as a regular loaf. Do you think it would be possible to make this in a medium Pullman pan? I am dying to make this, but am also dying to use my new Pullman pan. 🙂

  2. Thank you so much for the recipe . Iwas actually thinking of making this loaf and saw your post , now it’s in my notes for the next bake ..

    1. Thank you so much! Perfect timing 🙏😊

  3. I’ve always wanted to bake a no nonsense sandwich bread, so glad to see your recipe on the blog today. I’ve tried the Cheddar & Jalapeño Sourdough, it was delish. Thanks again for a great recipe.

    1. Thank you so much for your support 🙏

  4. Hi there! This looks so yummy. Can I substitute anything for the butter? I have a daughter who is allergic to dairy. Thanks!

    1. You can use any oil 🙏

  5. Hi there,
    The soaker – at room temperature till next morning? Or in the fridge?

    1. Yes, room temp

  6. Hi, Thank you so much for your amazing recipes 🙏 Would you tell me the size of your loaf pan?

    1. Natasha answered this question a few days back for me. She said either a 9 x 5 or 8 x 4 inch pan would work.

  7. Amazing ♥️ I tried it
    Very nice and delicious 😋
    You have same this recipe use whole wheat flour ?

    Thank you

    1. Hind, thank you so much fir your feedback.
      You can substitute regular flour with whole wheat and ad up to 10% more of water(little by little).
      I think it should work.

      1. Thank you for your answer ♥️
        Can you give me water with gram ?
        Maybe 65 g ?

        And flour same 300 g whole wheat ?

        Its need more time autolyse ?

      2. Usually percentage should be count from the total amount of flour in the dough. 🙏

  8. Obrigada por compartilhar essa receita , é simplesmente maravilhosa!!

    Compartilha a de panetone também!!!😊

  9. This is by far the best sandwich bread I have ever made. Thank you for your recipes. Hopefully will try the double corn sourdough next.

    1. Hinn!
      Thank you!
      So glad you liked it 🙏

  10. Perfect bread!
    Thank you!

    1. Erica, thank you for your feedback 🙏

  11. Hello, in the video on YouTube the weight of flour and levain are little bit different.
    Which recipe is correct?
    Thank you.

    1. Emmanuel, both recipes are great.
      You can follow any of them.

      1. Thank you for your reply, I’ve just baked the bread,it smells amazing!

      2. Thank you so much for your feedback 🙏

  12. Hi,
    I’ve baked this twice already and it’s excellent. Never baked tin loaves before and both time the loaves split on one side near the top. Could that mean it was under proofed?
    Thank you!

    1. Ruth, hi!
      Thanks for your feedback.
      And yes. Proof it little longer, to prevent tearing up on the side.

  13. I know I’ve already asked one question. However, I’m starting this tonight and it occurred to me that you have made this as a regular loaf. Do you think it would be possible to make this in a medium Pullman pan? I am dying to make this, but am also dying to use my new Pullman pan. 🙂

    1. Lucky you with your Pullman pan 😉 sure you can, why not.
      But it depends on the size of it. How much dough you have to put.

  14. Perfect! Thank you so much for your kindness and patience! It’s 9 x 4 (8×4?) , the site I bought it from says it’s a 1 lb pan. My only problem is that sometimes it takes 500 grams to make a full loaf in it, sometimes 750 and sometimes 800. It will be fun figuring it out. 😊 I love that kind of thing. Thank you again for your help.

    1. Yes, i have one for 500g loaf, but never baked it yet.
      Will share as soon as I’ll bake it 🙏

  15. Wasn’t thinking and just started this recipe with my 7g of starter straight from the fridge. Usually when I make sourdough I give it two good feedings before using in a recipe. Do you think i’ve ruined the recipe already? Or perhaps since it has overnight to feed and “wake up” it might work alright? Still new to this sourdough thing. Thanks for any help!

  16. Sorry , I’m probably late. It would be nice if starter will have couple of feedings, before go into the dough 🙏

  17. I borrowed a friend’s Kitchen Aid to make this!! My first pan loaf and first time using a Kitchen Aid! I bake a lot but only ever hand; for this loaf with the honey and late addition of the butter I wanted to try out the mixer. I am obsessed!! Popping the dough in the fridge for the cold ferment now. <3 thanks for the recipes!

  18. Hello and thank you for this amazing recipe
    Can I bake the loaf same day?
    If it yes, please tell me all details

    1. Thank you!
      Yes you can, after first proofing, shape it right away snd let it proof until double or more in volume.
      Then bake.

  19. Hi Natasha thank you for sharing your recipes I’ve made some of your other recipes before with no trouble however with this particular one the loaf always ends up concave on the sides and I have a thin rim of what seems like uncooked dough running along the edges (except for the top). I’m assuming this could possibly because the sides Concave in but I’m not sure. And most times also with big holes like big air pockets. I was wondering if you had any thoughts on what might be going on. Am I proofing too long? However I always check w the poke test and it’s definitely not overproofed. Would be so grateful if you could kindly share your thoughts on my issues. Thank you so much in advance.

  20. Hi. I’ve made this bread several times. The very first time it was so incredibly good but subsequent times it’s turned out a little damp feeling inside. I baked it longer to see if that was the issue but it was the same again. I really don’t know what I’m doing wrong. Any ideas?

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