Honey Toasted Oatmeal Sourdough Bread (+ Perfect Grilled Cheese Recipe)

For the Honey Toasted Oatmeal Sourdough Bread:

• 50 grams (1/2 cup) Bob’s Red Mill Organic Protein Oats, plus more for garnishing
• 2 tbsp. Unsalted Butter
• 100 grams Active Sourdough Starter
• 320 grams + 100 grams (1/2 cup) Warm Water
• 10 grams Salt
• 1 tbsp. Honey
• 450 grams All Purpose Flour, or Bread Flour

For the Perfect Grilled Cheese:

• 2 slices of Sourdough Bread
• 1 tbsp. Butter, softened
• 1 tbsp. Mayonnaise
• ¼ cup Freshly Grated Parmesan
• 2 slices Muenster Cheese
• 2 slices White Cheddar Cheese

For the Honey Toasted Oatmeal Sourdough Bread:

1. The Day Prior: In a large bowl, combine the active sourdough starter, honey, and 320 grams warm water. Mix well with your fingers or a spatula.
2. Add the flour, then use your hand to mix the dough together until all flour is absorbed.
3. Evenly sprinkle the salt over the dough.
4. Stretch and Fold Process: Scoop from the bottom one side of the dough and gently stretch it up as high as it will go without breaking. Fold it over into the center. Rotate the bowl 45 degrees and repeat the same process. Repeat this 4 times, as if you’re stretching and folding 4 corners of the dough. This is the stretch and fold process.
5. Cover with a warm cloth or saran wrap to rest in a warm environment for 30 minutes.
6. To Make the Oats: In the meantime, add the butter to a large saucepan over medium high heat. Once melted, add the oats. Stirring consistently, cook until lightly browned. Add the remaining 100 grams (1/2 cup) water to de-glaze the pan. Remove from heat to cool.
7. Adding the Oats: Add the cooled toasted oats to the dough. Use the stretch and fold process until the oats are well incorporated into the dough, about 8-10 folds.
8. Cover the dough to rest in a warm environment 30 minutes.
9. Repeat the stretch and fold process 2 more times (for a total of 4 times).
10. The Last Stretch and Fold: After the last stretch and fold, cover the dough to rest in a warm environment for 2-3 hours. (TIP: During the winter months, I will let the dough rest up to 5 hours and put it away just before I go to bed.)
11. Transfer the dough from the bowl to a clean surface. Gently stretch out the dough into a rectangle (don’t press down on it – we want those air bubbles!).
12. Forming the Bread Loaf: Fold the bottom third of the dough over the middle portion, then the top third over that, as if folding a piece of paper 3-ways. Then, roll up the dough tightly.
13. Spray the dough with water, then sprinkle on more oats. Pat down to help secure the oats.
14. Transfer oat-side down into a breadbasket. Place in the fridge overnight, or at least 6 hours.
15. The Next Morning: Preheat oven to 500F.
16. Scoring the Bread: Dump the bread loaf upside down onto a piece of parchment paper, so the oats are face-side up now. Use a sharp knife or bread scorer to score the bread.
17. Baking the Bread: Place the bread and parchment into a dutch oven with lid covering. Bake for 20 minutes covered.
18. Remove the lid and bake an additional 18-20 minutes, until dark golden brown on top.
19. Let the bread cool at least 30 minutes to 1 hour before slicing. Enjoy!

For the Perfect Grilled Cheese:

1. On a slice of sourdough bread, spread the mayonnaise.
2. Layer the bread slice then with the grated parmesan, sliced muenster cheese, and sliced white cheddar cheese. Sandwich with the second slice of sourdough.
3. Butter both outside pieces of bread.
4. Place on a heated griddle over medium heat. Cook 2-3 minutes on each side, until golden and crisp. Enjoy warm!