Honey Einkorn & Toasted Oats Sourdough
There’s something so special about pairing honey with the nutty depth of einkorn. Add toasted oats and you get a loaf that feels warm, hearty, and full of flavor- the kind of bread that begs for a swipe of salted butter or a drizzle of more honey.
This Honey Einkorn & Toasted Oats Sourdough is a cozy, earthy, slightly sweet loaf with incredible aroma and a tender crumb. It’s become a new favorite for me. Toasted oats bring warmth and chew, while einkorn adds that signature golden color and soft, ancient-grain flavor.
Just like my Ancient Grains Einkorn & Sprouted Wheat loaf (recipe coming soon!), this one shines with simple steps, amazing flavors, and a few special techniques to help the dough stay structured while incorporating the oats.
Why You’ll Love This Loaf
- Nutty & aromatic: Toasting the oats transforms their flavor and adds the best flavor and cozy aroma.
- Perfectly hydrated: Soaking the oats ensures they don’t steal moisture from your dough.
- Naturally sweet: Honey softens the crumb and adds subtle sweetness.
- Nutrient-dense: Einkorn brings ancient-grain goodness and a beautiful golden color.
- Flexible: You can sub the einkorn for whole wheat- and it’s just as delicious! (See notes in the recipe.)
Ingredients
- 100g active sourdough starter
- 350g warm water (increase to 400g if using whole wheat instead of einkorn)
- 50g honey
- 250g bread flour
- 250g einkorn flour (or whole wheat – see notes)
After Autolyse
Add-ins
50g toasted and soaked oats
How to Toast & Soak the Oats
To keep the hydration of the loaf consistent, the oats need to be pre-soaked after toasting. This prevents them from pulling moisture from the dough later.
- They should be soft, warm, and clump slightly- perfect for adding during folds.
- Add your 50g rolled oats to a dry skillet over medium heat.
- Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden.
- Transfer toasted oats to a bowl and cover with just enough water to submerge them.
- Let soak at least 20 minutes, then drain off any excess water.
Tools you’ll need
- Kitchen scale
- Mixing bowl
- Banneton (proofing basket)
- Bowl cover or towel
- Breadmat or parchment
- Dutch oven
- Bread lame or razor blade
Instructions
1. Mix & Fermentolyse
In a large bowl, mix:
- 100g active sourdough starter
- 350g warm water
- 50g honey
- 250g bread flour
- 250g einkorn flour
Stir until shaggy. Cover and rest 30 minutes.
(If using whole wheat, use 400g water instead.)
2. Add Salt
- 10g salt
- ~1 Tbs water
Pinch, fold, and squeeze the dough until well incorporated. Cover and rest 30 minutes.
3. Strengthen the Dough (Folds + Adding Oats)
Perform 3–4 sets of coil folds during the first 2 hours of bulk.
Add the soaked oats during the 1st and 2nd folds.
Distribute gently so they don’t clump.
Einkorn is naturally softer and less elastic, so handle the dough gently- use coil folds and no aggressive stretching needed.
4. Bulk Fermentation
Let dough rise until puffy, domed, and slightly jiggly, about 7-9 hours from when you first began the recipe. This timeframe will change depending on temperature- warmer dough will ferment faster than colder dough.
5. Shape
Turn the dough out onto a lightly floured surface.
Shape into a tight round boule using gentle tension pulls- refer to my shaping guide linked HERE
6. Cold Proof
Place seam-side up in a floured banneton.
Cover and refrigerate overnight (8–12 hours).
7. Score & Bake
Preheat your Dutch oven at 500°F (260°C) for at least 30 minutes.
Remove dough from fridge, place onto parchment or a BreadMat, and score as desired.
Bake:
- Covered: 20 minutes at 430°F
- Uncovered: 20–25 minutes at 430°F, or until deep golden brown
Cool completely before slicing.
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Whole Wheat Variation
50% Freshly Milled Hard Red Wheat Sourdough
Equipment
- Flour Mill
- Kitchen Scale
- Mixing Bowl
- Banneton
- bowl cover
- breadmat
- Dutch Oven
- bread lame
Ingredients
- 100 g active sourdough starter
- 400 g warm water
- 30 g honey
- 10 g salt
- 250 g bread flour
- 250 g freshly milled hard red wheat (Grand Teton Ancient Grains)
- 50 g oats optional- for topping
Instructions
- Mix Water, Starter & Honey in a large bowl until dissolved.
- Add Flours and salt- Add the bread flour, freshly milled hard red wheat flour and salt. Mix for about 3-4 minutes by hand or in a mixer until the dough comes together. Cover and rest for 30 minutes.
- Coil Folds- Perform 3–4 sets of folds during the first 2 hours of bulk spaced 30 minutes apart.
- Bulk Fermentation- After the final fold, cover and rest at room temperature until the dough has risen, looks airy, and jiggles when shaken. Freshly milled flour will make your dough ferment more rapidly. My dough was around 75°F this took about 7 hours from when I first began the recipe.
- Shape- Lightly flour your surface and shape the dough into a boule or batard. Pull it toward you to tighten the surface.
- Cold Proof- Lightly dust your banneton and sprinkle in a small handful of oats for a rustic topping. Place seam-side up in a floured banneton, cover, and refrigerate overnight.
- Preheat-The next day, preheat your oven to 500°F with your Dutch oven inside for at least 30 minutes.
- Score and Bake Transfer the dough to parchment, score as desired, and lower the oven to 430°F.Bake 20 minutes covered, then 20-25 minutes uncovered.
- Cool- Wait at least 2 hours before slicing for best flavor and crumb texture.
Notes
Tips for Success
- Watch your dough and not the clock- freshly milled flour ferments more rapidly due to high enzymatic activity.
- Be gentle with your mixing and folding. Freshly milled flour can be course and gluten strands can be cut and destroyed by the bran present in the milled wheat berry if you are too rough with mixing.
Storing Your Loaf
- Keep at room temperature 4-5 days, cut side down on a board or in a bread box.
- For longer storage, slice and freeze- perfect for grab-and-toast breakfasts.
I tried this and it’s absolutely delicious! Can I leave the oats out? If I do will I need to change anything? I’m making the bread flour and einkorn flour recipe.
Hi Monica! You can absolutely leave the oats out and no adjustment is needed. Happy baking!