Honey Oat Sourdough Bread Recipe (2024)

FAQs

Why add honey to sourdough bread recipe? ›

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

Bread, in particular, can greatly benefit from a sweet infusion. One of the best pairings for bread is honey. They work well together, as honey can provide excellent flavor, functionality and moisture to this product. Bakeries across the country experience this firsthand with their own unique varieties.

Of course, you can! Other GF flours that work well for GF sourdough starters are sorghum flour, light buckwheat flour (or freshly milled buckwheat groats), millet, GF oat, and grain-free cassava flour.

Does olive oil make dough softer? Yes - adding olive oil to sourdough bread will result in a softer crust and crumb. The oil as a lipid coats the flour and inhibits the gluten network resulting in a softer, tighter crumb and softer crust. This can be a desirable outcome if you do not like tough, chewy sourdough crusts.

Honey - Honey is a great sweetener for bread, with one small warning. Honey has antisceptic properites, and some honeys can kill yeast. The first time you use a fresh jar of honey, make sure you test it with your yeast. If it proofs, then you shouldn't need to worry about the rest of the jar.

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Mother - this is the overall dough culture that lives in a bowl in your fridge. We take portions from it to make our ferments (Starter) for our sourdough recipes. When the mother culture gets low, we add to it (feed it).

Baking With Honey Releases Toxic Compounds: Science's Perspective. Scientifically, heating honey changes its nutritional value and chemical composition.

What is the best honey for baking bread? ›

Amber Honey

It has more caramel notes, which makes it the ideal honey for spreading on bread. For baking purposes, you can use it to make Parker House rolls.

Science confirms that heating or cooking honey does indeed damage it, thereby eliminating many of its beneficial effects. As per the National Center for Biotechnology, heating honey causes adverse effects. Cooking honey lowers its quality, and it loses essential enzymes and nutrients.

The dough is made from bread flour, which will give it its structure and oven spring, spelt for its amazing sweet and earthy notes. A good amount of oatmeal (oat porridge) is mixed into the dough, which acts as a tangzhong.

All-purpose flour has a lower protein percentage than bread flour (AP usually around 11.8% and bread flour around 13.2%), simply meaning it's NOT as strong. So your loaves have fallen flatter than you'd like, and don't have the oven spring you're used to.

Oats are also richer in protein than wheat (about twice the amount), which is obviously beneficial if you're trying to build and repair muscles; they have a bevy of vitamins, like vitamin E, and nutrients, like iron and calcium. Oat bread may contain whole grain oat groats, steel-cut oats, and thick oats.

One of the benefits to adding honey to sourdough is that it can reduce the sour flavor of the bread. This could also be a disadvantage if you really enjoy that tang! Much like sugar, honey will feed the yeast in a very fast manner, meaning that it can increase the rise of your sourdough.

The high acidity of honey (avg. pH 3.91) helps inhibit mold growth in bakery products. Numerous research studies have documented the ability of honey to soften bakery products, inhibit staling and extend shelf life. The addition of honey can increase the life of a bakery product by days.

Longer fermentation

As your dough proofs, the good bacteria eats up sugars and starches in the flour. This decreases the sweet undertone and creates a more sour undertone. The longer you ferment, the more starches and sugars the bacteria eats, and the more sour your bread will be.

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.