Introduction

This delicious blueberry oatmeal sourdough breakfast bread is a delightful way to start your day. It combines the nutty flavor of oats with sweet bursts of fresh blueberries and a tender sourdough crumb. Perfect toasted with a bit of butter or jam, this bread is both wholesome and satisfying.

A round loaf of bread with a golden-brown crust topped with oats is shown on a white plate. The bread is cut open to reveal a soft inside filled with numerous small dark purple blueberries spread evenly throughout the light beige dough. The surface behind the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Active sourdough starter
Rolled oats (old-fashioned)
All-purpose flour or bread flour
Fresh blueberries
Sweetener (maple syrup or honey)
Whole milk or water
Unsalted butter (melted and cooled)
Fine sea salt
Lemon zest (optional, but highly recommended!)

Instructions

Step 1: Prepare the oat soak and autolyse. In a large mixing bowl, combine the rolled oats with hot milk or water and stir well. Let it sit for 10–15 minutes to hydrate. Add the flour(s) and mix until there are no dry spots. Cover and rest for 30 minutes to 1 hour.
Step 2: Mix the dough by adding the active sourdough starter, sweetener, melted and cooled butter, and salt to the oat-flour mixture. Mix thoroughly with clean hands until fully combined and no dry pockets remain.
Step 3: Begin bulk fermentation with stretch and folds over 3–4 hours. Cover and rest the dough for 30 minutes. Perform the first set of 4–6 stretch and folds by stretching the dough upwards and folding it over itself while rotating the bowl. Rest for 30 minutes and repeat the stretch and folds three more times, totaling four sets over two hours.
Step 4: After the third set of stretch and folds, sprinkle fresh or frozen (unthawed) blueberries and lemon zest over the dough. During the final set of stretch and folds, gently incorporate the blueberries into the dough.
Step 5: Continue bulk fermentation for another 1–2 hours at room temperature, until the dough volume increases by 20–30%.
Step 6: Turn the dough onto a lightly floured surface and preshape it into a round or rectangular log. Cover and let 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 for cold proofing.
Step 8: When ready to bake, preheat your oven to 450°F (232°C) with the Dutch oven inside for at least 30–45 minutes.
Step 9: Remove the hot Dutch oven carefully. Invert the dough from the banneton directly into it. Score the top of the dough quickly with a sharp blade. Place the lid back on and bake covered for 30 minutes.
Step 10: 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).
Step 11: Transfer the bread to a wire rack and cool completely for at least 2–3 hours before slicing.

Tips & Variations

Use frozen blueberries if fresh are unavailable, but do not thaw them to prevent excess moisture in the dough.
Add lemon zest to brighten the flavor and complement the blueberries.
For extra texture, sprinkle additional oats on top before baking.
Adjust the sweetener to your taste; honey adds a floral note while maple syrup provides a rich flavor.

Storage

Store the bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread; thaw slices at room temperature or toast directly. Reheat leftovers in a toaster oven or oven for best texture.

How to Serve

A round loaf of bread with a golden-brown crust topped with oats sits on a white plate, placed on a white marbled surface. The bread is sliced to show the inside, which has a soft texture speckled with dark blueberries throughout, creating a contrast between the toasted crust and the moist, dotted interior. The slice leans slightly against the loaf, highlighting the dense yet fluffy structure. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with bread flour for a chewier crumb. Whole wheat flour can be used but may require slightly more hydration and will yield a denser bread.

Do I have to refrigerate the dough overnight?

Refrigerating the dough overnight enhances flavor and makes the bread easier to score and shape. However, if short on time, you can bake after a shorter proof at room temperature, though the flavor and texture may be less developed.