Step-by-Step Guide to Prepare Perfect Buttermilk Honey Oat Sourdough Loaf

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, buttermilk honey oat sourdough loaf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Buttermilk Honey Oat Sourdough Loaf is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Buttermilk Honey Oat Sourdough Loaf is something which I’ve loved my whole life. They’re nice and they look wonderful.

This Honey Oat Sourdough is sweet and soft with the perfect balnace of hearty oats, whole grains and dark honey. Delicious toasted or as French toast! My Honey Oat Sourdough bread has a lot going for it. If you like crusty, thick, chewy, slightly sweet bread made with whole grains, then this is your.

To get started with this particular recipe, we must prepare a few ingredients. You can have buttermilk honey oat sourdough loaf using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Buttermilk Honey Oat Sourdough Loaf:

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

Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Divide the dough into two equal pieces and form into loaves. I love this soft honey oat sourdough.

Instructions to make Buttermilk Honey Oat Sourdough Loaf:

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 🥰

Divide the dough into two equal pieces and form into loaves. I love this soft honey oat sourdough. It's not super sweet, just a mere hint of honey really. The oats and wholemeal flour make it really soft. The oats and wholemeal flour make it really soft.

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