Lightly sweetened, maple oat sourdough sandwich bread features whole rolled oats and whole wheat flour. It has a soft tender crumb and earthy flavor, ideal for sammies and toast! Use a fluffy, doubled in size Sourdough Bread Starter for the best crumb. This recipe is vegetarian and vegan friendly.
There are many sourdough variations, and while I adore a crusty classic or multigrain sourdough, I can never pass up a softer loaf for toast, sandwiches, and French toast.
So I set out to create a softer loaf with earthy flavors in the shape of traditional sandwich bread. This loaf is my favorite after tweaking the ingredients and testing to see if it holds up to the sandwich test.
Oatmeal Maple Bread
Maple oat sourdough is tender, soft, light, and with the earthiest of notes. Lightly sweetened, featuring rolled oats and whole wheat flour, its rustic flavors shine.
If you’re into making sourdough, you know it’s a process. Thing is, most of it is hands-off time waiting for the dough to develop, waiting for it to rest, then waiting for it to come out of the oven. I tend to think about it longer than it takes the hands-on time necessary to make it!
Allow the dough to cool for at least an hour before slicing into it as the crust and crumb development continues as the sourdough cools. A practice in patience.
Oatmeal Bread (made In A Skillet)
When it comes to sourdough, fitting it into your schedule can be achieved through a little strategic planning and, if needed, using a technique I keep in my back pocket for when something comes up and I need to extend the time between mixing and proofing…
Retarding the dough is optional but is a tool for bread bakers. Retardation is simply the process of placing the dough in the refrigerator to slow down fermentation so the rise takes longer. This is handy for flavor development but also, as a time management tool.
Looking for more sourdough recipes to challenge your bread-baking prowess? Check out my collection of Sourdough Bread Recipes and use your discard in these Sourdough Discard Recipes.
Maple Oatmeal Bread Recipe
During Bulk: retard during bulk to slow down the rise allowing flexibility for when the dough will be shaped, proofed and baked. The dough still needs to double in size during bulk fermentation (first rise), so after refrigeration I pull it to room temperature, and let it finish rising, until it doubles in size. I’ve not tested the limits of this, but up to about 10 hours in the refrigerator generally fits my schedule.
I like to do this when I mix in the morning. I just pop it in the fridge for the day, then pull it to room temperature before I go to bed. It’s doubled in size by morning!
During Proof: It’s possible, but I’ve not yet mastered retarding proofing dough (proof/second rise). I tend to overproof it because I’ve waited too long. This is a skill I continue to work on. Some bakers say a cold proofed dough is easier to score and produces better oven spring.
No Knead Maple Oat Bread Recipe
Either way longer fermentation produces more complex flavors in the bread. After all, time = flavor in the sourdough world. And I notice this too. Sometimes it’s subtle, but sometimes the sour flavor is more apparent.
When the dough has risen in the loaf pan to about 3/4″ – 1″ (2cm – 2.54cm) above the lip of the pan at the center. Have a ruler ready for this part! The amount of time it takes to proof will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. It can take up to twoish hours in a chilly kitchen (raises hand!).
If you’d like to speed this process along, you can put the loaf in a turned off oven with the light on. Just be sure to remove the loaf before preheating your oven for baking!
Maple Oat Nut Banana Bread • The View From Great Island
Lightly sweetened, maple oat sourdough sandwich bread features whole rolled oats and whole wheat flour. It has a soft tender crumb and earthy flavor, ideal for sammies and toast! This recipe is vegetarian and vegan friendly.
A Note on HYDRATION - Flours vary in their moisture content from brand to brand. Additionally, local humidity conditions will impact how your dough feels from one batch to another. If the dough feels a bit too dry, try adding a teaspoon of water (more if needed). Too wet? Add more flour, a little at a time (only after the soaker is added). Even if you weigh your ingredients (which I highly recommend), this is not uncommon. As you gain experience in making sourdough, you'll gain a better understanding of how your dough should look and feel.
Time above does not include the amount of time for fermentation, shaping and proofing which takes between 8-14 hours, depending on ambient temperature. Use the time as a guide, not as a determining factor.
No Knead Maple Oat Bread
Serving size depends on how thick or thin the loaf is sliced. I can get about 12 thick slices or 15-16 thiner slices out of this loaf.
*Retarding during bulk fermentation: after mixing the dough, incorporating the soaker and performing the folds, place the dough in the refrigerator, in the same bowl, covered with a damp tea towel and another dry tea towel on top (this helps keep the dough moist). Bulk ferment overnight (about 8 -10 hours) in the refrigerator. Pull the dough from the refrigerator and continue bulk ferment at room temperature until the dough has doubled in size.
**If whole wheat bread flour is unavailable this recipe will also work using whole wheat flour with similar results. Whole wheat bread flour renders the dough a bit easier to work with (more stretchy).
Maple Oat Bread Recipe: How To Make It
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1 loaf | | Calories: 2303 kcal | Carbohydrates: 441 g | Protein: 66 g | Fat: 30 g | Saturated Fat: 4 g | Sodium: 4061 mg | Potassium: 1205 mg | Fiber: 29 g | Sugar: 50 g | Calcium: 218 mg | Iron: 11 mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @ #!
The Best Vegan Maple Oat Bread Recipe
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Maple Oat Wheat Bread!
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The Baker's Nuts: Maple Oat Bread
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Maple Oat And Wheat Sourdough Bread
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Maple Oat Sourdough Sandwich Bread
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