Sourdough Maple Oat Sandwich Bread Recipe Made Easy

There’s nothing quite like the comforting aroma of freshly baked bread wafting through your home. This sourdough maple oat sandwich bread recipe combines the rustic tang of sourdough with the subtle sweetness of maple syrup and the hearty texture of oats, creating a loaf that’s perfect for sandwiches or simply enjoying with a pat of butter.

Whether you’re a seasoned sourdough baker or just venturing into the world of natural leavening, this bread strikes a beautiful balance between flavor and texture. The oats add a lovely chewiness and a touch of nuttiness, while the maple syrup enhances the natural sweetness without overpowering the tangy sourdough taste.

Plus, this recipe is thoughtfully designed to be both nourishing and delicious, perfect for those who appreciate wholesome, homemade bread. The slow fermentation process not only develops complex flavors but also improves digestibility.

So, grab your starter and let’s dive into baking a loaf that will quickly become a staple in your bread basket.

Why You’ll Love This Recipe

This sourdough maple oat sandwich bread is more than just a loaf—it’s a versatile canvas for your favorite sandwich fillings and a comforting companion to soups and salads. Here’s why it stands out:

• Natural Leavening: Uses a sourdough starter for a tangy depth of flavor and improved texture.
• Wholesome Ingredients: Rolled oats and maple syrup bring nutrition and subtle sweetness without refined sugars.
• Soft Yet Hearty: The crumb is tender enough for sandwiches but has a satisfying chew thanks to the oats.
• Long Shelf Life: The sourdough fermentation and oats help keep the bread moist and fresh longer.
• Perfect for Sandwiches: Slices hold up well with all kinds of fillings, from savory to sweet.

Ingredients

• Levain:
  • 50g active sourdough starter
  • 100g whole wheat flour
  • 100g water (room temperature)
• 400g bread flour
• 100g rolled oats (plus extra for topping)
• 300g water (lukewarm)
• 60g maple syrup
• 10g salt
• 30g unsalted butter, softened

Equipment

• Large mixing bowl
• Dough scraper
• Kitchen scale
• Proofing basket or loaf pan
• Clean kitchen towel or plastic wrap
• Oven with steam capability (or a tray for water)
• Baking sheet or Dutch oven
• Cooling rack

Instructions

1. Prepare the levain: The night before baking, mix the 50g sourdough starter, 100g whole wheat flour, and 100g water in a small bowl. Cover loosely and let it ferment overnight at room temperature.
2. Mix the dough: In a large bowl, combine 400g bread flour, 100g rolled oats, and 10g salt. In a separate bowl, whisk 300g lukewarm water and 60g maple syrup until blended.
3. Add the levain to the water and maple syrup mixture and stir to combine.
4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined, forming a shaggy dough. Cover with a towel and let it rest for 30 minutes (autolyse).
5. Knead and incorporate butter: Add the 30g softened butter to the dough. Knead or stretch and fold the dough in the bowl for about 8-10 minutes until it becomes smooth and elastic.
6. Bulk fermentation: Cover the dough and let it ferment at room temperature for 4-5 hours. Every 30 minutes during the first 2 hours, perform a set of stretch and folds to develop gluten. The dough should rise noticeably and feel airy.
7. Shape the dough: Turn the dough out onto a lightly floured surface. Shape it into a tight loaf suitable for your proofing basket or loaf pan. Sprinkle some oats on top and gently press them in.
8. Final proof: Place the shaped dough into the proofing basket or pan. Cover and refrigerate overnight (8-12 hours) for slow fermentation and flavor development.
9. Preheat the oven: The next morning, preheat your oven to 230°C (450°F). If using a Dutch oven, preheat it as well.
10. Bake the bread: Carefully transfer the loaf onto a baking sheet or into the Dutch oven. Add a small tray of water to the oven bottom for steam or create steam by spraying water on the oven walls.
11. Bake for 20 minutes with steam, then remove the steam tray or lid and bake for another 20-25 minutes until the crust is deep golden brown.
12. Cool: Remove the bread from the oven and transfer to a cooling rack. Let it cool completely before slicing to ensure the crumb sets properly.

Tips & Variations

“Patience is key when working with sourdough. Allowing the dough to ferment slowly overnight creates a more complex flavor and better crumb.”

• Use steel-cut oats instead of rolled oats for a nuttier texture.
• Swap maple syrup with honey or agave nectar for a different sweetness profile.
• Incorporate seeds like sunflower or pumpkin seeds into the dough for extra crunch and nutrition.
• Try baking in a loaf pan for a perfectly shaped sandwich bread or freeform for a rustic look.
• For a gluten-free option, experiment with gluten-free sourdough starter and flours, though texture will differ.

Nutrition Facts

Serving Suggestions

This sourdough maple oat sandwich bread shines when paired with both sweet and savory ingredients. Try these ideas:

• Classic turkey and Swiss cheese with cranberry sauce for a holiday twist.
• Avocado, tomato, and sprouts drizzled with lemon vinaigrette for a fresh vegetarian sandwich.
• Peanut butter and banana slices for a quick, energy-packed snack.
• Grilled cheese with sharp cheddar and caramelized onions for a comforting treat.
• Simply toasted with butter and a drizzle of honey or maple syrup.

For more delicious bread recipes, check out our Homemade Sourdough Bread, Honey Wheat Bread, and Seeded Multigrain Bread.

Conclusion

Baking your own sourdough maple oat sandwich bread is a rewarding experience that fills your home with warmth and delicious aromas. This recipe strikes a perfect balance between wholesome ingredients and approachable techniques, making it an excellent choice for both beginners and seasoned bakers alike.

The combination of sourdough tang, the subtle sweetness of maple syrup, and the hearty texture of oats creates a loaf that is not only tasty but also versatile and nutritious.

With a little patience and love, you’ll have a beautiful loaf that elevates your everyday sandwiches and snacks. Give this recipe a try, and you might just find yourself baking bread more often than you expected.

Happy baking!

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