Introduction

Start your day with a slice of delicious blueberry oatmeal sourdough breakfast bread. This loaf combines the tangy flavor of sourdough with hearty oats and sweet bursts of fresh blueberries for a wholesome morning treat.

Blueberry Oatmeal Sourdough Breakfast Bread Recipe - Recipe Image

Ingredients

½ cup active sourdough starter
¾ cup rolled oats (old-fashioned)
2 cups all-purpose flour or bread flour
1 cup fresh blueberries (or frozen, unthawed)
2 tablespoons sweetener (maple syrup or honey)
½ cup whole milk or water, heated
3 tablespoons unsalted butter, melted and cooled
1 teaspoon fine sea salt
1 teaspoon lemon zest (optional but highly recommended)

Instructions

Step 1: Prepare the oat soak and autolyse by combining rolled oats with hot milk or water in a large bowl. Stir well and let sit for 10-15 minutes to hydrate. Add the flour(s) and mix until no dry spots remain. Cover and rest for 30 minutes to 1 hour.
Step 2: Add the sourdough starter, sweetener, melted butter, and salt to the oat-flour mixture. Mix thoroughly with clean hands until fully combined and no dry flour remains.
Step 3: Cover the dough and let it rest for 30 minutes. Perform the first set of stretch and folds by gently stretching a portion of dough upwards and folding it over itself. Rotate the bowl and repeat 4-6 times. Cover and rest 30 minutes. Repeat this stretch and fold process 3 more times over the next 2 hours.
Step 4: After the third set of stretch and folds, sprinkle the blueberries and lemon zest over the dough. Incorporate them gently during the final stretch and fold.
Step 5: Continue bulk fermentation for another 1-2 hours, until the dough increases in volume by 20-30%.
Step 6: Turn the dough onto a lightly floured surface and preshape into a round or rectangular 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 into the banneton. Cover tightly and refrigerate for 8-16 hours to cold proof.
Step 8: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30-45 minutes before baking.
Step 9: Remove the hot Dutch oven carefully. Invert the dough from the banneton directly into the Dutch oven. Score the top with a sharp razor blade or knife. 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 the internal temperature is 200-210°F (93-99°C).
Step 11: Transfer the bread to a wire rack and cool completely for at least 2-3 hours before slicing.

Tips & Variations

Add a handful of chopped nuts for extra texture and flavor.
Use honey instead of maple syrup for a slightly different sweetness.
For a dairy-free version, substitute the milk with water and use coconut oil instead of butter.
Try mixing in other fresh or frozen berries like raspberries or blackberries.

Storage

Store the bread at room temperature wrapped loosely in a clean kitchen towel or paper bag for up to 3 days. For longer storage, slice and freeze in an airtight container for up to a month. Reheat slices in a toaster or oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries directly without thawing. Gently fold them into the dough during the final stretch and folds to avoid crushing.

How do I know when my sourdough starter is active?

An active sourdough starter will double in size and be bubbly within 4-6 hours of feeding. It should have a pleasant, slightly tangy aroma.

Blueberry Oatmeal Sourdough Breakfast Bread Recipe

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4.8 from 356 reviews

This Delicious Blueberry Oatmeal Sourdough Breakfast Bread combines the wholesome goodness of rolled oats, fresh blueberries, and tangy sourdough starter into a moist, flavorful loaf perfect for a nutritious morning treat. Featuring a tender crumb with bursts of fresh blueberry flavor and a subtle hint of lemon zest, this bread is naturally leavened, lightly sweetened with maple syrup or honey, and baked to a golden crust in a Dutch oven for artisanal quality right at home.

Author: Nora
Prep Time: 1 hour 15 minutes
Cook Time: 55 minutes
Total Time: 16 hours 10 minutes
Yield: 1 loaf (about 8 slices) 1x
Category: Breakfast Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Oat Soak

1 cup rolled oats (old-fashioned)
1 cup whole milk or water (hot)

Dry Ingredients

2 1/2 cups all-purpose flour or bread flour
1 teaspoon fine sea salt

Wet Ingredients

1/2 cup active sourdough starter (100% hydration)
2 tablespoons maple syrup or honey
2 tablespoons unsalted butter, melted and cooled

Add-ins

1 cup fresh or frozen blueberries (unthawed)
1 teaspoon lemon zest (optional but highly recommended)

Instructions

Prepare the Oat Soak & Autolyse: In a large mixing bowl, combine the rolled oats with hot milk or water. Stir well and let sit for 10-15 minutes to hydrate the oats. Then add the flour(s) to the oat mixture and mix gently until no dry flour remains. Cover the bowl and let the mixture rest for 30 minutes to 1 hour.
Mix the Dough: To the oat and flour mixture, add the active sourdough starter, maple syrup or honey, cooled melted butter, and salt. Mix thoroughly with clean hands until all ingredients are well incorporated and there are no dry pockets.
First Set of Stretch & Folds (Bulk Fermentation): Cover the dough and let it rest for 30 minutes. Perform the first set of stretch and folds by gently stretching a portion of the dough upward and folding it over itself. Rotate the bowl a quarter turn and repeat 4-6 times until the dough gains strength. Cover and rest for another 30 minutes. Repeat this stretch and fold cycle 3 more times over the next 2 hours for a total of 4 sets.
Incorporate Blueberries: After the third set of stretch and folds, sprinkle the fresh or frozen blueberries and optional lemon zest over the dough. During the final set of stretch and folds, gently fold them in to distribute evenly.
Bulk Fermentation Continued: Let the dough continue fermenting at room temperature for an additional 1-2 hours, or until it has risen by approximately 20-30% in volume.
Preshape: Gently turn the dough onto a lightly floured surface. Carefully shape it into a round or rectangular log and let it rest covered for 20-30 minutes.
Final Shape & Cold Proof: Lightly flour a banneton or proofing basket. Shape the dough into its final form and place seam-side up into the banneton. Cover tightly and refrigerate for 8-16 hours for a cold proof.
Preheat Oven & Dutch Oven: When ready to bake, place a Dutch oven inside your oven and preheat to 450°F (232°C) for 30-45 minutes to fully heat the vessel.
Score & Bake: Carefully remove the hot Dutch oven. Invert the proofed dough from the banneton directly into the Dutch oven. Quickly score the loaf’s top with a razor blade or sharp knife. Cover with the lid and bake for 30 minutes.
Finish Baking: Remove the lid and continue baking an additional 20-25 minutes until the crust is golden brown and the bread reaches an internal temperature between 200-210°F (93-99°C).
Cool Completely: Transfer the bread to a wire rack and let it cool thoroughly for at least 2-3 hours before slicing to allow the crumb to set.

Notes

Use fresh or frozen blueberries, but do not thaw frozen berries to avoid excess moisture in the dough.
The optional lemon zest adds a bright, fresh flavor that complements the blueberries beautifully.
Cold proofing overnight enhances the flavor and texture of the sourdough.
Make sure your Dutch oven is fully preheated to achieve a crispy crust and even baking.
Allow the bread to cool completely before slicing to prevent a gummy crumb.

Keywords: blueberry sourdough bread, oatmeal bread, breakfast bread recipe, homemade sourdough, blueberry bread, sourdough baking, artisanal bread, healthy breakfast bread