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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/maple-oat-sourdough-bread-recipe/