Print

Blueberry Oatmeal Sourdough Breakfast Bread Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

This Delicious Blueberry Oatmeal Sourdough Breakfast Bread is a wholesome and flavorful loaf perfect for a nourishing start to your day. Combining the natural tang of sourdough with hearty oats and sweet bursts of fresh blueberries, this bread is lightly sweetened with maple syrup or honey and enhanced with a touch of lemon zest. Slowly fermented and baked in a Dutch oven, it delivers a moist crumb and a crisp, golden crust.

Ingredients

Scale

Soak & Dough Ingredients

  • 1/2 cup rolled oats (old-fashioned)
  • 3/4 cup whole milk or water (hot, for soaking)
  • 1 1/2 cups all-purpose flour or bread flour
  • 1/4 cup active sourdough starter
  • 2 tbsp maple syrup or honey
  • 2 tbsp unsalted butter, melted and cooled
  • 1 tsp fine sea salt

Add-ins

  • 1 cup fresh or frozen blueberries (unthawed)
  • Zest of 1 lemon (optional but highly recommended)

Instructions

  1. Prepare the Oat Soak & Autolyse: In a large mixing bowl, combine the rolled oats with hot milk or water and stir well. Let the mixture sit for 10-15 minutes to hydrate the oats. Then add the flour(s) and mix until no dry spots remain. Cover and rest the mixture for 30 minutes to 1 hour.
  2. Mix the Dough: Add the active sourdough starter, maple syrup or honey, cooled melted butter, and sea salt to the oat-flour mixture. Use clean hands to thoroughly combine all ingredients until well mixed and free of dry pockets.
  3. First Set of Stretch & Folds (Bulk Fermentation, 3-4 hours): Cover the bowl and let the dough rest for 30 minutes. Perform 4-6 stretch and folds by gently stretching a portion of dough upwards and folding it over itself, rotating the bowl a quarter turn each time. Cover and let rest 30 minutes, then repeat this process 3 more times over 2 hours total.
  4. Incorporate Blueberries: After the third stretch and fold, gently sprinkle the blueberries and lemon zest over the dough. During the final set of stretch and folds, gently fold in the blueberries to incorporate them evenly.
  5. Bulk Fermentation Continued: Let the dough continue fermenting at room temperature for another 1-2 hours until it has increased in volume by about 20-30%.
  6. Preshape: Turn the dough onto a lightly floured surface, gently shape into a round or rectangular loaf, and let rest covered for 20-30 minutes.
  7. Final Shape & Cold Proof (Overnight): Flour a banneton or proofing basket. Shape the dough into its final form and place seam-side up in the banneton. Cover tightly and refrigerate for 8-16 hours.
  8. Preheat Oven & Dutch Oven: When ready to bake, place a Dutch oven inside a preheated oven at 450°F (232°C) for 30-45 minutes to heat thoroughly.
  9. Score & Bake: Remove the hot Dutch oven from the oven and carefully invert the dough from the banneton into it. Quickly score the top of the bread with a sharp blade, replace the lid, and bake covered for 30 minutes.
  10. Finish Baking: Remove the lid and continue baking for another 20-25 minutes until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
  11. Cool Completely: Transfer the bread to a wire rack and cool completely for at least 2-3 hours before slicing to allow the crumb to set.

Notes

  • Use fresh or frozen blueberries without thawing to prevent excess moisture in the dough.
  • Lemon zest adds a bright, fresh flavor that complements the blueberries—don’t skip it if you can help it.
  • If you don’t have a Dutch oven, use any heavy, oven-safe covered pot for baking.
  • Allowing the bread to cool completely is essential for proper slicing and texture.
  • Adjust liquid amounts slightly if using different flours to achieve a sticky but manageable dough.

Keywords: blueberry oatmeal sourdough, breakfast bread, sourdough bread, blueberry bread, homemade bread, healthy breakfast, fermented bread, oat bread

Find it online: https://cookcrisis.com/blueberry-oatmeal-sourdough-breakfast-bread-recipe/