Maple Oat Sourdough Bread Recipe

Introduction

Maple Oat Sourdough Bread is a hearty, wholesome loaf with a touch of natural sweetness from real maple syrup. This recipe combines whole wheat flour, oats, and a ripe sourdough starter to create a flavorful bread perfect for breakfast or sandwiches. The oat porridge and maple syrup add moisture and depth, making each slice irresistibly tender.

Ingredients

• 65g quick oats (plus more for topping loaves)
• 150g water
• 550-570g water (use cold water for home-milled flour, lukewarm for store-bought flour)
• 830g whole wheat flour
• 50g real maple syrup
• Cooled oat porridge from above
• 164g ripe sourdough starter (100% hydration)
• 40g extra virgin olive oil
• 18g kosher salt

Instructions

1. Step 1: Autolyse flour and prepare oat porridge. Add 550g water, flour, and maple syrup to the bowl of a mixer fitted with a dough hook. Mix on low speed until all dry flour is absorbed. Cover and rest at room temperature for 1 hour. Meanwhile, mix 65g quick oats with 150g water in a cereal bowl and microwave for 1 minute on high (or cook on stove). Cover and let cool.
2. Step 2: Mix cooled oat porridge, sourdough starter, olive oil, and salt into the autolysed mixture on low speed until combined.
3. Step 3: Knead on low speed for 5 minutes. If the dough cleans itself off the bowl, add 10g more water. Continue kneading and adding water in 10g increments as needed until dough feels loose but can hold its structure and passes the windowpane test with damp fingers. Do not exceed 570g water.
4. Step 4: Bulk ferment the dough in a large bowl or container, covered, at room temperature until doubled in volume (about 5 hours at 69-77°F).
5. Step 5: Grease two small loaf pans. Turn dough onto a lightly floured surface without degassing and divide in half. Shape each half by folding sides over like a sideways letter, then roll into a cylinder. Dampen tops and sides with water, roll in additional oats, and place in pans with tops up.
6. Step 6: Cover pans with plastic wrap and proof in a warm spot until dough passes the poke test (about 2 hours at 77°F). Preheat oven to 425°F with rack in center.
7. Step 7: Remove plastic wrap and bake at 425°F for 15 minutes. Without opening the door, reduce temperature to 375°F and bake 30 more minutes. Bread is done when internal temperature reaches 200°F. Cool in pans on a rack for 10 minutes before removing. Let cool completely before slicing.

Tips & Variations

• Using lukewarm water helps activate store-bought flour, while cold water preserves home-milled flour enzymes.
• Add a handful of nuts or seeds to the dough for extra texture and flavor.
• If you prefer a thinner crust, place a pan of water in the oven during baking for steam.

Storage

Store the bread wrapped at room temperature for up to 3 days. For longer storage, freeze whole or sliced bread in airtight bags. To reheat, toast slices directly or warm the whole loaf in a 350°F oven for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat?

While whole wheat gives this bread its characteristic flavor and texture, you can substitute all-purpose flour for a lighter crumb. You may need to adjust water amounts slightly as all-purpose flour absorbs less liquid.

How do I know when the dough has proofed enough?

Perform the poke test by gently pressing the dough. It should spring back slowly but leave a slight indentation. For pullman pans, dough should rise just below the rim, while for standard loaf pans, it should rise about an inch above the rim.

Maple Oat Sourdough Bread Recipe

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4.7 from 121 reviews

This Maple Oat Sourdough Bread combines the wholesome goodness of whole wheat flour, quick oats, and a natural sourdough starter, subtly sweetened with real maple syrup. The bread features a chewy crust topped with oats and a tender, extensible crumb, making it perfect for breakfast or any time you crave a nutritious, flavorful loaf.

• Author: reem
• Prep Time: 1 hour 15 minutes
• Cook Time: 45 minutes
• Total Time: 9 hours 35 minutes
• Yield: 2 small loaves (approximately 2 pounds total) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oat Porridge

• 65g quick oats
• 150g water

Dough

• 550–570g water (use cold water for home-milled flour, lukewarm for store-bought flour)
• 830g whole wheat flour
• 50g real maple syrup
• Cooled oat porridge (prepared from above)
• 164g ripe sourdough starter (100% hydration)
• 40g extra virgin olive oil
• 18g kosher salt
• Quick oats for topping (quantity as needed)

Instructions

1. Autolyse and Prepare Oat Porridge: Add 550g of water, whole wheat flour, and maple syrup to a mixer bowl fitted with a dough hook. Mix on low speed until dry flour is fully absorbed. Cover the mixture and let it rest at room temperature for 1 hour. While the autolyse rests, combine 65g quick oats and 150g water in a cereal bowl and cook in the microwave on high for 1 minute or on the stove in a small pan until porridge forms. Cover and let the porridge cool.
2. Mix Dough Ingredients: Add the cooled oat porridge, 164g ripe sourdough starter, 40g olive oil, and 18g kosher salt to the autolysed flour mixture. Mix on low speed until the ingredients are well combined.
3. Knead the Dough: Knead on low speed for 5 minutes initially. If the dough cleans itself off the sides of the bowl, add 10g water and continue kneading. If it cleans off again, add another 10g water, not exceeding 570g total. Continue kneading until the dough forms a smooth, extensible ball that can stretch to a thin windowpane without tearing.
4. Bulk Ferment: Remove dough from the mixer with damp hands and shape into a ball. Place it in a large bowl or container, cover, and ferment at room temperature until doubled in volume, approximately 5 hours 15 minutes at a room temperature of 69-77°F with a final dough temperature of 74°F.
5. Divide and Shape Loaves: Grease two small loaf or pullman pans with olive oil or softened butter. Turn dough out onto a lightly floured surface without degassing. Divide dough in half. Shape each half by folding sides over centered seam like a sideways letter, then roll gently into a cylinder. To add oat topping, pat loaves with water, sprinkle oats on the counter, and roll loaves through oats to coat. Place shaped loaves seam side down in greased pans.
6. Proof: Cover pans with plastic wrap and proof in a warm environment (~77°F) until dough passes the poke test. For pullman pans, dough should rise just shy of the rim; for standard loaf pans, dough should rise about an inch above the rim. Proofing typically takes about 2 hours. Meanwhile, preheat the oven to 425°F with rack in the center position.
7. Bake: Remove plastic wrap and bake loaves on the same rack at 425°F for 15 minutes. Without opening the oven door, reduce temperature to 375°F and bake for an additional 30 minutes. Loaves are fully baked when internal temperature reaches at least 200°F. Transfer pans to a cooling rack, remove loaves after 10 minutes, and cool completely before slicing. Store wrapped at room temperature for up to 3 days or freeze.

Notes

• Use cold water for home-milled flour and lukewarm water for store-bought flour to optimize gluten development.
• Adding water incrementally during kneading helps achieve the proper dough extensibility and structure without becoming too sticky.
• The bulk fermentation time varies depending on ambient temperature; cooler temperatures will slow fermentation.
• Do not degas the dough during shaping to maintain airiness in the crumb.
• Ensure to check internal bread temperature with a probe thermometer for perfect doneness.
• The bread can be stored wrapped at room temperature for up to 3 days or frozen to extend freshness.

Keywords: sourdough bread, whole wheat bread, maple syrup bread, oat bread, homemade bread, artisanal bread