Introduction

Start your day with a slice of delicious blueberry oatmeal sourdough bread that combines hearty oats, tangy sourdough, and sweet bursts of fresh blueberries. This comforting breakfast loaf is perfect for leisurely mornings or as a thoughtful homemade gift.

Blueberry Oatmeal Sourdough Breakfast Bread Recipe - Recipe Image

Ingredients

1/2 cup rolled oats (old-fashioned)
3/4 cup whole milk or water (hot)
2 cups all-purpose flour or bread flour
1/2 cup active sourdough starter
1/4 cup fresh or frozen blueberries (unthawed)
2 tablespoons maple syrup or honey
2 tablespoons unsalted butter (melted and cooled)
1 teaspoon fine sea salt
1 teaspoon lemon zest (optional, but highly recommended)

Instructions

Step 1: In a large bowl, combine the rolled oats with hot milk or water and stir. Let sit for 10-15 minutes to hydrate the oats. Add the flour and mix until no dry spots remain. Cover and rest for 30 minutes to 1 hour.
Step 2: Add the active sourdough starter, maple syrup or honey, cooled melted butter, and salt to the oat-flour mixture. Mix thoroughly by hand until fully combined with no dry pockets.
Step 3: Cover the dough and rest for 30 minutes. Perform your first set of stretch and folds by gently stretching and folding the dough 4-6 times, rotating the bowl each time. Rest for 30 minutes. Repeat this process three more times over the next 2 hours.
Step 4: After the third set of stretch and folds, gently sprinkle the blueberries and lemon zest over the dough. Incorporate them into the dough during the final set of stretch and folds.
Step 5: Let the dough continue bulk fermentation at room temperature for 1-2 hours, until it increases about 20-30% in volume.
Step 6: Turn the dough onto a lightly floured surface and preshape into a round or log. Cover and rest for 20-30 minutes.
Step 7: Flour your 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 overnight.
Step 8: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30-45 minutes.
Step 9: Remove the hot Dutch oven carefully. Invert the dough from the banneton into it and score the top with a sharp blade. Cover and bake for 30 minutes.
Step 10: Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and internal temperature reaches 200-210°F (93-99°C).
Step 11: Transfer the bread to a wire rack and cool completely for 2-3 hours before slicing.

Tips & Variations

Use frozen blueberries without thawing to avoid excess moisture bleeding into the dough.
Adding lemon zest brightens the flavor, but feel free to omit if unavailable.
For a nutty crunch, sprinkle toasted walnuts or pecans into the dough along with the blueberries.
If you prefer a sweeter bread, increase the maple syrup or honey by 1-2 tablespoons.

Storage

Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight container for up to 3 months. To reheat, toast slices or warm in the oven at 350°F (175°C) for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a discard sourdough starter for this recipe?

It’s best to use an active, bubbly sourdough starter to ensure proper fermentation and rise. A discard may not provide enough leavening power for this bread.

What can I substitute for whole milk?

You can use water or any plant-based milk alternatives like almond or oat milk. Just be sure the liquid is warm when hydrating the oats for the best texture.

Blueberry Oatmeal Sourdough Breakfast Bread Recipe

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★★★★★

4.9 from 51 reviews

This Delicious Blueberry Oatmeal Sourdough Breakfast Bread combines the wholesome goodness of rolled oats and nutrient-rich blueberries with the tangy depth of sourdough. Crafted with a slow ferment and baked in a Dutch oven, this bread boasts a crusty exterior and a moist, flavorful crumb, perfect for a hearty and nutritious breakfast or snack.

Author: Maya
Prep Time: 20 minutes plus 1 hour oat soak plus 8-16 hours cold proof
Cook Time: 50-55 minutes
Total Time: 10 to 18 hours (including fermentation and proofing time)
Yield: 1 loaf (approximately 12 slices) 1x
Category: Breakfast Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Sourdough Base

100g Active Sourdough Starter
150g Rolled Oats (Old-Fashioned)
300g All-Purpose Flour or Bread Flour
250ml Whole Milk or Water (hot for soaking oats)
30g Unsalted Butter (melted and cooled)
1 tsp Fine Sea Salt
2 tbsp Sweetener (Maple Syrup or Honey)

Add-ins

150g Fresh Blueberries (or frozen, unthawed)
Zest of 1 Lemon (optional, but highly recommended)

Instructions

Prepare the Oat Soak & Autolyse: In a large mixing bowl, combine the rolled oats with hot milk or water and stir well. Let it hydrate for 10-15 minutes. Then add the flour and mix until no dry spots remain. Cover and rest for 30-60 minutes to develop gluten and flavor.
Mix the Dough: Add the active sourdough starter, maple syrup (or honey), cooled melted butter, and salt to the oat-flour mixture. Mix thoroughly by hand until well combined and no dry pockets remain.
First Set of Stretch & Folds (Bulk Fermentation): Cover the bowl and let the dough rest 30 minutes. Perform 4-6 stretch and folds turning the bowl each time. Let rest 30 minutes and repeat this stretch & fold process 3 more times over a total of 2 hours to strengthen the dough.
Incorporate Blueberries: After the third set of stretch & folds, gently sprinkle fresh or frozen blueberries and lemon zest over the dough. During the final set of stretch & folds, carefully fold them into the dough without crushing.
Bulk Fermentation Continued: Let the dough ferment for another 1-2 hours until it has increased in volume by 20-30%, developing flavor and structure.
Preshape: Turn the dough onto a floured surface and gently preshape into a round or rectangular log. Cover and rest for 20-30 minutes to relax the gluten.
Final Shape & Cold Proof: Flour a banneton or proofing basket. Shape the dough into its final form and place seam-side up in the basket. Cover tightly and refrigerate for 8-16 hours for slow fermentation and flavor enhancement.
Preheat Oven & Dutch Oven: Place a Dutch oven in the oven and preheat to 450°F (232°C) for at least 30-45 minutes to ensure a hot baking environment.
Score & Bake: Remove the hot Dutch oven carefully. Invert the dough from the banneton directly into it. Score the top with a razor blade or sharp knife. Cover and bake for 30 minutes to trap steam.
Finish Baking: Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Cool Completely: Transfer the bread to a wire rack and allow to cool for 2-3 hours before slicing to complete the baking process and set the crumb.

Notes

Using fresh or frozen blueberries is fine, but avoid thawed frozen berries to prevent excess moisture.
Lemon zest adds a bright, fresh flavor complementing the blueberries but can be omitted if preferred.
The long, cold proof overnight develops deeper flavor and improves crumb structure.
Ensure the Dutch oven is fully preheated for optimal crust development.
Letting the bread cool completely is crucial to avoid gummy texture inside.

Keywords: blueberry sourdough bread, oatmeal bread, breakfast bread recipe, homemade sourdough, easy sourdough bread, fruit bread, fermented bread