Chocolate Honey Oat Sourdough Loaf (with honey cinnamon butter)
Indulge in the perfect blend of rich chocolate, warm spices, and natural sweetness with this Chocolate Honey Oat Sourdough Loaf (with honey cinnamon butter). It’s a unique twist on traditional sourdough, incorporating cocoa, honey, and molasses for a deeply flavorful loaf, topped with rolled oats for texture and rustic charm. Pair it with a homemade cinnamon honey butter for a luxurious finish that’s sure to impress.
This recipe is a great choice for both experienced bakers and those looking to elevate their sourdough game with creative ingredients, and includes the option for a batard or a sandwich loaf. Let’s dive into the process and make something truly special!
Ingredients
For the Dough:
• 325 g (1 1/3 cups) filtered water, warmed to 78°F
• 100 g (1/2 cup) active sourdough starter
• 400 g (3 1/3 cups) bread flour
• 100 g (3/4 cup + 2 tablespoons) whole wheat flour
• 12.5 g (1 tablespoon + 2 teaspoons) cocoa powder
• 15 g (1 tablespoon) avocado oil
• 40 g (2 tablespoons) molasses
• 50 g (2 1/2 tablespoons) raw honey
• 10 g (1 1/2 teaspoons) salt
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
For the Topping:
• 1/3 cup (30 g) rolled oats
• 1 egg white, whisked (if making sandwich loaf)
For the Cinnamon Honey Butter:
• 1/4 cup (57 g) salted butter, softened
• 2 tablespoons (28 g) raw honey
• 1/4 teaspoon ground cinnamon
• 1 tablespoon (8 g) powdered sugar (optional)
Instructions
The Night Before:
Feed your sourdough starter and allow it to proof overnight at room temperature:
• 20 g (1 tablespoon) ripe starter
• 100 g (3/4 cup + 2 tablespoons) bread flour
• 100 g (1/3 cup + 1 tablespoon) filtered water
Main Dough:
Mix Wet Ingredients the next morning:
• In a large mixing bowl, stir together:
• 325 g (1 1/3 cups) filtered water
• 100 g (1/2 cup) active sourdough starter
Add Dry Ingredients:
• Mix in:
• 400 g (3 1/3 cups) bread flour
• 100 g (3/4 cup + 2 tablespoons) whole wheat flour
• 12.5 g (1 tablespoon + 2 teaspoons) cocoa powder
• 10 g (1 1/2 teaspoons) salt
• 1/4 teaspoon cinnamon
• 15 g (1 tablespoon) avocado oil
• 40 g (2 tablespoons) molasses
• 50 g (2 1/2 tablespoons) raw honey
• 1/2 teaspoon vanilla extract
Stretch and Folds
• Perform 3 sets of stretch and folds at 30-minute intervals to build dough structure. You do this by picking up the dough at the edge of the bowl, lifting, and folding it towards the center. Continue around the edge of the bowl until you’ve worked all the dough away from the edge and you have a rough dough ball. Cover between sets.
Bulk Fermentation
• For a batard, cover and let rise in a warm place (76–78°F) for 5–6 hours, until the dough has increased in size by about 50%.
• For a loaf pan, cover and let rise for 7-8 hours, until the dough increases in size by about 90%.
(To properly assess how much your dough is rising, I recommend a straight-edge clear container such as this one https://amzn.to/4j4tXvo)
Shaping and Proofing
Batard Option:
• Pre-shape the dough and let it rest for 30 minutes.
• Final shape the dough into a batard or boule. Lightly mist with water and roll in rolled oats sprinkled in a shallow dish.
• Transfer to a floured banneton, cover, and refrigerate overnight.
Loaf Pan Option:
• Shape the dough into a loaf and place it in a lightly oiled loaf pan. Cover and proof until the dough rises just above the edges of the pan.
• Before baking, brush the loaf with whisked egg white and sprinkle with rolled oats for a decorative finish.
Baking Instructions
Batard (Dutch Oven):
1. Preheat oven to 500°F (260°C) with a Dutch oven inside.
2. Transfer the dough from the banneton to parchment paper or bread sling that is lightly floured. Score the dough as desired.
3. Reduce oven temperature to 450°F (232°C) and bake:
• Covered for 40 minutes.
• Uncovered for 10 minutes, until the crust is deeply golden.
Note: I did a second score for expansion after 10 minutes of baking and replaced lid on Dutch oven for a bigger belly.
Loaf Pan:
1. Preheat oven to 400°F (204°C).
2. Bake the loaf for 45 minutes, until golden and cooked through.
• Let the loaf cool on a wire rack for at least 1 hour before slicing.
Make the Cinnamon Honey Butter
In a small bowl, combine:
• 1/4 cup (57 g) softened salted butter
• 2 tablespoons (28 g) honey
• 1/4 teaspoon cinnamon
• 1 tablespoon (8 g) powdered sugar (optional)
Beat with a hand mixer until light and fluffy. Transfer to a jar and serve at room temperature.
Chocolate Honey Oat Sourdough Loaf (with honey cinnamon butter)
Equipment
- digital kitchen scale
- Measuring cups and spoons
- Large mixing bowl or straight edged clear container
- Dutch oven or 9×5 loaf pan
- Silicone spatula
- Bench knife for shaping (optional)
- plastic wrap or bowl cover
- Instant read thermometer optional- helps determine if dough is proofing properly and internal temperature of loaf when done
- Cooling rack
- Serrated bread knife
Ingredients
Dough:
- 1 1/3 cup (325 g) filtered water
- 1/2 cup (100g) active sourdough starter
- 3/4 cup (100g) whole wheat flour
- 3 1/3 cup (400g) all-purpose flour or bread flour
- 2 Tablespoons (13g) unsweetened cocoa powder
- 1 Tablespoon (15g) avocado oil
- 2 Tablespoons (40g) molasses
- 2 1/2 Tablespoons (50g) raw honey
- 1 teaspoon (10g) sea salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Oat Topping:
- 1/3 cup (30g) whole rolled oats
- egg white beaten
- 2 teaspoons water beaten with egg white
Honey Cinnamon Butter:
- 1/4 cup (57g) salted butter, softened
- 2 Tablespoons (28 g) raw honey
- 1 Tablespoon (8g) powdered sugar optional: thickens and sweetens butter
- 1/4 teaspoon ground cinnamon
Instructions
Feed Your Starter (night before)
- The night before mixing your dough, feed your starter. Mix 20 g (1 Tablespoon) mother starter with 100g (1/3 cup) water and 100g (3/4 cup) all-purpose or bread flour in a jar. Loosely cover the jar with a lid resting on top and allow to proof overnight.
Mix Your Main Dough:
- Mix together your wet ingredients in a large bowl with a whisk.1 1/3 cup (325 g) filtered water, 1/2 cup (100g) active sourdough starter, 1 Tablespoon (15g) avocado oil, 2 Tablespoons (40g) molasses, 2 1/2 Tablespoons (50g) raw honey, 1/2 teaspoon vanilla extract
- Add in your dry ingredients, and mix with your hands or a dough spatula until your dough forms a rough ball.3/4 cup (100g) whole wheat flour, 3 1/3 cup (400g) all-purpose flour, 2 Tablespoons (13g) unsweetened cocoa powder, 1 teaspoon (10g) sea salt, 1/4 teaspoon ground cinnamon
Bulk Fermentation:
- Perform 3 sets of stretch and folds at 30-minute intervals to build dough structure. You do this by picking up the dough at the edge of the bowl, lifting, and folding it towards the center. Continue around the edge of the bowl until you've worked all the dough away from the edge and you have a rough dough ball. Cover bowl with plastic or a damp lint free cloth between sets.
For a Batard:
- For a batard, cover and let rise in a warm place (76–78°F) for 5–6 hours, until the dough has increased in size by about 50%.
For a Loaf:
- For a loaf pan, cover and let rise for 7-8 hours, until the dough increases in size by about 90%.
Shaping Your Loaf:
- Batard Option: when dough is done proofing, ease dough onto a floured surface. Gently stretch dough out into a large circle, and fold 1/3 of the dough over the center and repeat on the other side. This is called a letter fold. Starting at the end of your log shape, roll up the dough into an oval shape.
- Allow to rest 30 minutes and shape again using the method listed above.
- Place oats in a shallow dish, and roll loaf gently in oats seam side up. Transfer to floured banneton or bowl lined with cloth seam side up and cover with plastic or a cloth. Transfer to refrigerator for overnight proofing. Pro Tip: mist loaf with water prior to rolling in oats to help them adhere.
- For the loaf-style option: when dough is done proofing, ease dough onto a floured surface. Gently stretch dough out into a large circle, and fold 1/3 of the dough over the center and repeat on the other side. This is called a letter fold. Starting at the end of your log shape, roll up the dough into an oval shape.
- Transfer loaf to an oiled 9×5 loaf pan.
- Beat egg white with water, and brush on top of loaf. Sprinkle with oats. Cover gently with plastic or lint free cloth. Allow to proof at room temperature on the counter until rising above the edge of the loaf pan.1/3 cup (30g) whole rolled oats, 2 teaspoons water, egg white
Baking Your Loaf:
- Batard (Dutch Oven Option): Preheat your oven to 500 F with Dutch Oven inside. When oven is preheated, remove loaf from refrigerator and transfer loaf to lightly floured parchment or bread sling.
- Score your loaf as desired.
- Transfer loaf to Dutch oven, and replace the lid. Transfer loaf to Dutch oven and bake for 40 minutes with the lid on, and then remove the lid. Bake an additional 10 minutes with the lid off. Internal temperature of the loaf should be between 200-205 F.
- Loaf Option: When loaf has proofed over the edge of the loaf pan, preheat your oven to 400 F. Bake loaf for 45-50 minutes. Internal temperature should be between 200-205 F.
- Allow loaf to cool 1 hour before slicing and enjoying.
Cinnamon Honey Butter:
- Combine all ingredients in a bowl with a hand mixer until smooth. Serve on warm bread.1/4 cup (57g) salted butter, softened, 2 Tablespoons (28 g) raw honey, 1 Tablespoon (8g) powdered sugar, 1/4 teaspoon ground cinnamon
Whole wheat flour? Substitute?
Hi-
You can substitute with bread flour I’m sure. It may affect the texture slightly and taste- as I haven’t tried it so not sure exactly. Let me know how it goes!
I tried out this recipe and it turned out perfect! This is such a great recipe. You have the nuttiness form the oats, touch of sweetness from the honey, and richness from the chocolate flavor. It was so easy to follow this recipe!