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. 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:

1. 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

The Next Morning:

1. Mix Wet Ingredients:

• In a large mixing bowl, stir together:

• 325 g (1 1/3 cups) filtered water

• 100 g (1/2 cup) active sourdough starter

2. 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

Step 3. Stretch and Fold:

• 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.

Step 4. 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.

Cool:

• Let the loaf cool on a wire rack for at least 1 hour before slicing.

Make the Cinnamon Honey Butter

1. 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)

2. Beat with a hand mixer until light and fluffy.

3. Transfer to a jar and serve at room temperature.

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