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maple oat

Maple Oat Sourdough Sandwich Bread Recipe

AuthorBronwyn Case
Maple Oat Sourdough Sandwich Bread is a sweet, hearty loaf that brings comfort to every 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.
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Prep Time45 minutes
Cook Time45 minutes
Ferment 1 day
Total Time1 day 1 hour 30 minutes
Servings1 loaf

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 

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Second Series of Folds: Repeat the stretch-and-fold process. The dough should feel stronger and smoother. Cover and rest for bulk fermentation.
  6. Bulk Fermentation: Let the dough rise until nearly doubled in size.
  7. 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.
  8. Prepare the Loaf Pan: Grease and flour or line with parchment paper.
  9. 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.
  10. 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.
  11. 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.
  12. Cool: Remove from pan and let cool on a wire rack for at least 1 hour before slicing.