This is the kind of bread that makes a sandwich exceptional.
When I set out to develop this recipe I spent a lot of time testing different shaping techniques. I finally settled on a beautiful and functional sandwich loaf. Baking this rich bread in a loaf pan really supports the hearty oat-filled dough.
The texture is chewy with rolled oats and has a semi-open soft crumb. It slices like a dream for making sandwiches and toast!
Buttermilk: The Special Ingredient
I really only started making this bread because I was churning so much cultured raw butter that I needed a use for my very tangy and delicious raw buttermilk. Buttermilk is the only hydrator in this recipe, besides the sourdough starter, and it adds a richness, more protein, and a lot more tang to this dough.
The tangy buttermilk flavor is balanced perfectly by the soft mild oats and earthy sweetness of the honey.
Because your buttermilk will undoubtedly be a different consistency than mine, I am including a range of measurements. Start slowly with 75% of the buttermilk, then if needed add in more a little at a time until all the dry ingredients are moistened sufficiently.
Two Loaves of Buttermilk Sourdough Are Better Than One
This recipe yields two standard sandwich-sized bread loaves. Perfect for the big and busy family who makes a lot of sandwiches, breakfast toast, and French toast. This bread also freezes really well so you can have one prepared in advance, or one for you now and one to give away!
Sweet and tangy buttermilk sourdough with honey and oats is the sliceable sandwich loaf you've been dreaming about! 300 grams of bread flour and 300 grams of whole wheat flour can be substituted for the sifted whole wheat.
Buttermilk Sourdough Bread With Honey and Oats
Ingredients
Instructions
The Night Before
The Next Morning
Notes
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Angie
Tuesday 31st of May 2022
Hello Courtney! I have a question… I have a whole wheat bread flour. Can I use that instead of sifted whole wheat? This sounds so delicious. I am very new to sourdough, but I have been making another one of your loaves and it has turned out great. 🙂 I just really think my family will love this recipe too!
Butter For All
Friday 3rd of June 2022
Hi Angie!
Absolutely! You can sub whole wheat just know that the resulting bread may be a touch denser. Thank you so much for the thoughtful feedback! Happy baking!
Courtney
Heidi
Sunday 22nd of August 2021
Hi Courtney, This bread sounds delicious. Wondering what one can substitute for buttermilk if needed.
Thanks.
Butter For All
Monday 23rd of August 2021
Hi Heidi!
You can use regular milk, or if you want a tart flavor like buttermilk then use 50/50 milk and plain yogurt. Even a little sour cream mixed with milk would be nice!
Hope that helps!
Courtney
Astrid
Sunday 20th of December 2020
Hi Courtney,
Can I mix all ingredients, knead the dough with mixer (skip the stretch and fold steps) and let it rise? Deflate, shape and let it rise again for the 2nd time before I bake?
Thank you
Astrid
Sunday 20th of December 2020
@Butter For All,
hahaha thank you, so very sweet of you. I am not a pro, just started my sourdough journey few months ago during lock down haha. But hope I can be a pro like you one day 😆
Lots of love from Singapore 💕
Butter For All
Sunday 20th of December 2020
Hi Astrid!
Yes, that should work beautifully! You sound like a pro! ;)
Courtney
Aimee
Saturday 19th of December 2020
Hi, can I leave this to ferment on the counter from the afternoon until the next morning, or should I put it in the fridge? My starter will be ready to use before this evening, and I'm afraid 18 hours is too long to leave it out on the counter.
Aimee
Sunday 20th of December 2020
@Butter For All,
Well, by the time I finished stretching and folding and resting a few times, it was 7:30 pm so I just left it inside my microwave (it's warmer in there than on my kitchen counter) to rise overnight. This is my first time making sandwich bread, I made your sourdough loaf day before yesterday (a frisbee, it was my first attempt at a sourdough, lots of room to improve!). I found the dough to be easily tearing, maybe because of the whole wheat so I 'wet' my hands with a little more buttermilk to pinch in during the stretch and fold. Nothing like jumping in to the deep end your first day of learning to swim! They are now in the loaf pans, for their final rise and I will bake them this morning. Fingers crossed!
Butter For All
Sunday 20th of December 2020
Hi Aimee,
I would just wait until right before bed to make the dough. Your starter will be fine, even if it's past prime. Otherwise, If you did make the dough in the afternoon, then yes, you want it to just about double before putting it in the fridge. Then take it out in the morning, shape it and let it have it's second rise at room temp!
Hope this helps and isn't too late!
Courtney
Amber
Thursday 3rd of December 2020
So just wondered if the dough doesn’t double over night is there anything else to be done to get it to double?
Butter For All
Saturday 5th of December 2020
Hi Amber,
If the dough doesn't double, the most common issue is with starter strength. Starter strength is especially important with dough that has extra weight like oats and protein and fat from buttermilk. I would suggest feeding you starter every 12 hours, until the starter is doubling or tripling in volume in 6-8 hours. Once that happens then you should be good to go.
You could try a little warmer environment (oven with light on), if it's chilly in your house, but typically and overnight ferment is more than enough to get the dough to double. If it goes much longer than that it will be really sour!
I hope this helps, please let me know!
Courtney