Simple Maple Oat Sourdough Bread Recipe
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Maple Oat Sourdough Sandwich Bread is a sweet, hearty loaf that brings comfort to any meal. Made with a blend of oats, whole grain flour, white flour, and a touch of maple syrup, it offers a perfect balance of fibre, warmth, and subtle sweetness. Whether you’re dipping it in soup, layering it into a sandwich, or turning it into French toast, this versatile loaf is sure to become a family favourite.
Maple Oat Sourdough Sandwich Bread is perhaps the more Canadian cousin of classic honey oat bread. While I love both, there’s something undeniably special about the maple-kissed flavour of this sourdough loaf.
Maple syrup is a personal favourite—especially the rich, golden syrup from Quebec or Ontario—but any pure maple syrup will do. This loaf is simple to make, yet full of deep, complex flavour. If you’ve got loved ones who are hesitant about sourdough, this subtly sweet and hearty bread might just be the one to win them over.
Why You’ll Love This Maple Oat Sourdough Sandwich Bread Recipe
Recipe Tips
Soak the oats: It is easier to just throw the dry oats in but they will pull moisture from your dough and leave you with tighter, drier areas surrounding the oat pieces.
Autolyse: Let all the ingredients rest, except for salt, before adding salt. This allows the whole grain and the oats to properly hydrate. Resulting in a fluffier, softer loaf. While it’s an extra step, I think it’s worth it.
Use real maple syrup: None of this “maple-flavoured syrup” garbage.
Ingredients
Whole Wheat Flour: I like a blend of freshly milled but whole wheat from the store is fine too.
White Flour: Just simple all-purpose is what I use.
Water: Good ol’ drinking water.
Active Sourdough Starter: Essential for a fluffy loaf. If you don’t know when your sourdough starter is active, learn more here.
Rolled Oats: I like sprouted rolled oats but any rolled oats will do. I’d stay away from quick oats for this recipe.
Maple Syrup: True maple syrup, Canadian preferred.
Salt: The best quality salt you have because sourdough bread deserves the best.
Materials
Medium-Sized Mixing Bowl: A heavy set ceramic mixing bowl would work best.
Bowl Cover: Anything that covers and seals the bowl. I use these reusable elastic bowl covers but you can use a plate or wet kitchen towel.
Dough Whisk (optional): It is cleaner to get things started with a dough whisk but it’s definitely not necessary. I like using my hands to mix, it probably makes the dough better.
Plastic Bench Scraper: I find this tool very handy for cleaning and scraping the dough out of the bowl. It can also be used for dividing dough and pre-shaping.
Metal Bench Scraper: I use this tool for dividing dough, pre-shaping, and cleaning the table. Not essential though, as the plastic bench scraper can serve similar purposes, but I like using both.
Kitchen Scale or Measuring Cups and Spoons: I prefer using a kitchen scale but if measuring cups and spoons is all you have then that’s all you need to get started.
Loaf Pan: I prefer an 8″x 4″ loaf pan to achieve a more narrow and tall loaf but you can use whatever loaf pan you have and go from there.
Non-Stick: To prevent your loaf from sticking from the pan, you can use a non-stick pan as is. If your pan is not non-stick, you can line it with parchment paper, spray it with non-stick spray, or grease and flour the pan.
Razor Blade or Sharp Knife: I haven’t found a bread lame I really like so I just use razor blades as is. They’re cheap and sharp and easy to control. You can also use a sharp kitchen knife or any bread lame of your choice. A bread lame is a tool used to hold razor blades for scoring.
Metal Baking Tray or Muffin Tin (optional): This vessel is placed at the bottom of your oven to hold water to produce steam.
Cooling Rack: For cooling down your loaf.
Recipe FAQ
Step-by-Step Instructions
Prepare the Dough: In a sturdy mixing bowl, add lukewarm water, maple, oats and active sourdough starter. Use your hands or a spatula to dissolve sourdough starter and maple. Let mixture sit to hydrate the oats.
Mix the Flours & Initial Rest: Add white flour and whole wheat flour to the mixture. Mix until everything is fully incorporated and no dry bits remain. Cover the bowl and let the dough rest for 1 hour (autolyse).
Add Salt: Sprinkle salt on your dough with a splash of water. Squish in with your hands, thoroughly until the salt is completely dissolved and dispersed. Let rest for 30 minutes.
Strengthen the Dough
First Stretch & Fold (After 30 minutes): Stretch the dough from one side, fold it over itself, and repeat 4-8 times. The dough should feel tighter and stronger after folding. Cover and rest for 30 minutes.
Second Stretch & Fold (After 30 Minutes): Repeat the stretch-and-fold process. The dough should feel smooth and elastic after the second round. Cover and let it rest for bulk fermentation.
Bulk Fermentation
Let the dough rest until nearly doubled in size.
– Cold kitchens (below 68°F/20°C) – This may take 10-12 hours.
– Warm kitchens (above 75°F/24°C) – This may take 4-6 hours.
Shape the Dough + Bench Rest: Turn the dough onto a lightly floured counter. Shape into a round ball and let it rest for 30 minutes. If the dough still feels tight after resting, let it sit for an extra 30 minutes.
Prepare Loaf Pan
Non-stick pans: A little oil just to be safe.
Regular pans: Grease with butter and flour, or line with parchment paper.
Final Shaping & Cold Proof: Flip dough ball over (smooth side down). Gently shape into a log, folding the sides in and rolling it into a tight, smooth loaf. Place the shaped dough seam side down into loaf pan. Pat with water and sprinkle with oats for a pretty presentation. Cover and place in the fridge for 8-24 hours for a cold proof.
Bake the Bread: After the cold proof, preheat your oven to 500°F (260°C). Place a metal baking tray or muffin tin at the bottom of the oven with water in it (for steam).
Score the Loaves: Once oven is preheated, take the loaves out of the fridge. Score the top with a sharp knife or lame.
Bake with Steam: Open the oven, place the loaves inside. Water should be bubbly and it should be steamy! Close the oven door quickly to trap the steam.
Lower the Temperature & Bake: Reduce oven temperature to 375°F (190°C). Bake for 35-45 minutes, or until the crust is golden brown and crispy.
Cool & Enjoy: Once baked, remove the loaves from the oven and transfer them to a cooling rack. Let them cool for at least 1 hour before slicing. Enjoy with maple butter!
How To Store
Store in an airtight container or bag at room temp for 3-5 days.
Slice & freeze for up to 3 months.
Maple Oat Sourdough Sandwich Bread Recipe
Ingredients
- 225 g water
- 150 g sourdough starter
- 250 g all-purpose flour
- 100 g whole wheat flour
- 25 g maple syrup
- 50 g rolled oats
- 10 g salt
Instructions
- Prepare the Dough: In a sturdy mixing bowl, add lukewarm water, maple, oats and active sourdough starter. Use your hands or a spatula to dissolve sourdough starter and maple. Let mixture sit to hydrate the oats.
- Add Flours & Oats: Add all-purpose flour and whole wheat flour. Mix until fully combined and no dry flour remains. Cover and let rest for 1 hour (autolyse).
- Add Salt: Sprinkle salt over the dough with a small splash of water. Use your hands to squish and mix until the salt is fully incorporated. Rest for 30 minutes.
- First Series of Folds: Grab one side of the dough, stretch it up and fold over. Repeat on all sides (4–8 folds total). Cover and rest for 30 minutes.
- Second Series of Folds: Repeat the stretch-and-fold process. The dough should feel stronger and smoother. Cover and rest for bulk fermentation.
- Bulk Fermentation: Let the dough rise until nearly doubled in size.
- Shape & Bench Rest: Turn dough onto a smooth surface. Shape into a round and rest covered for 30 minutes. If still tight, let rest another 30 minutes.
- Prepare the Loaf Pan: Grease and flour or line with parchment paper.
- Final Shape & Cold Proof: Flip dough (smooth side down), shape into a log, and place seam side down in the prepared pan. Brush lightly with water and sprinkle with oats. Cover and refrigerate for 8–24 hours.
- Preheat oven to 500°F (260°C). Place a metal tray or muffin tin on the bottom rack and fill with hot water for steam. Score the dough with a sharp blade.
- Bake: Place the loaf in the oven. Quickly shut the door to trap steam. Reduce heat to 375°F (190°C) and bake for 35–45 minutes, until golden brown.
- Cool: Remove from pan and let cool on a wire rack for at least 1 hour before slicing.
Hi the recipe doesn’t mention how much salt to put
Thank you! Just fixed it 😉