Flavoured Sourdough – Honey and Oat Sourdough and Pumpkin, Feta and Sage

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Like I said when I posted last week about the pecan, walnut and rosemary loaf, baking bread was becoming a bit of a chore. But recently, having found 25kg bags of flour for $27 I find myself baking exorbitant quantities of bread and having a bit more fun with it.

Here my most recent two favourite flavoured sourdough loaves:

Honey and Oat Sourdough

Dry roast 1 cup of oats in a 200℃ oven for 10 mins, checking and stirring every  couple of minutes.

Follow my standard sourdough recipe, adding cooled oats (saving 2 tablespoons to decorate top of loaf) and 1/4 cup of honey before mixing dough together well. Leave to rise until ‘stringy cheese’ occurs, and shape. Decorate with toasted oats prior to slashing, slash and bake following my sourdough instructions.

honey and oat sourdough

Pumpkin, Feta and Sage Sourdough

  • 150gm ripe bubbly sourdough starter
  • 9 gm salt
  • 300 gm cooled boiled pumpkin
  • 500 gm bakers flour
  • 150 gm cold water
  • 1 tbspn finely chopped sage
  • 125 gm feta copped into just smaller than 1 cm cubes

Mix all your ingredients well, squelching together mushing some of the pumpkin and creating a lush orange dough. Follow the rest of the process from my simple sourdough instructions, rising, slashing and baking as instructed.

pumpkin feta and sage sourdough

These flavours were both divine! I hope you enjoy them. Please let me know what your favourite flavoured bread is.

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