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Sourdough Honey-Oat Batter Bread: No Kneading Required

I like the idea of batter bread, which requires no kneading. Admittedly, the bread doesn't have the nice appearance of other, kneaded breads, but it tastes good and is a lot less hassle. Sourdough batter bread is for people who are busy, work for a living, and/or have a life outside the kitchen. It's also for people who would like to feed themselves and their families something more nutritious than the stuff that comes from the grocery store. This version--Sourdough Honey-Oat Batter Bread--requires a long rise, so you can start it in the morning and bake it in the evening for dinner. The bread is moist, has a nice sourdough tang, and has a great texture because of the inclusion of oats. The Honey-Oat Bread doesn't actually include much honey, but it's there, offering a subtle sweetness. Try the bread for dinner or for breakfast, plain or slathered with marmalade or peanut butter. It's really good!

Sourdough Honey-Oat Batter Bread

Sourdough Honey-Oat Batter Bread -- Makes 1 Loaf

1 cup of sourdough starter/discard

1 cup of low-fat milk or almond milk

2 tablespoons of canola oil

2 tablespoons of honey

1 cup of all-purpose flour

1 cup of white whole-wheat flour

1 cup of quick oats

1/2 teaspoon of salt

Coat a 9 x 5-inch loaf pan with non-stick cooking spray. In a large bowl, mix the starter/discard with the milk, oil, and honey. Stir in the flours gradually. Stir in the oats and salt and beat everything well. Pour the mixture into the prepared pan and spray the top of the batter with non-stick cooking spray. Cover the top of the pan loosely with plastic wrap and set the batter aside to rise for 10-12 hours at room temperature. The bread will mostly fill the pan but not dome up. Bake the bread at 350 degrees for about 45 minutes or until golden brown (with an internal temperature of about 190 degrees, if you'd like to test it). Let the bread cool for a few minutes before turning it out of the pan to cool completely.

Sourdough Honey-Oat Batter Bread

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