Ingredients

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 250g warm water
• 100g rolled oats
• 500g bread flour
• 40g pure maple syrup
• 30g unsalted butter, softened
• 10g fine sea salt

Optional Topping

• 2 tablespoons rolled oats
• 1 tablespoon melted butter
• 1 teaspoon maple syrup

Instructions

Step 1: Soak the Oats

In a medium bowl, combine the rolled oats with the warm water.

Let them soak for 20–30 minutes, allowing the oats to soften and absorb the moisture.

Step 2: Mix the Dough

In a large mixing bowl, combine the active sourdough starter, soaked oats (including any remaining water), maple syrup, softened butter, and bread flour.

Mix until a shaggy dough forms.

Cover and let the dough rest for 30 minutes.

Sprinkle the salt over the dough and knead until fully incorporated and the dough becomes smooth.

Step 3: Stretch and Fold

Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes.

The dough will gradually become stronger, smoother, and more elastic.

Step 4: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 4–6 hours, or until it has risen by about 50%.

Fermentation time may vary depending on the temperature of your kitchen.

Step 5: Shape the Dough

Lightly flour your work surface.

Shape the dough into a tight log and place it seam-side down into a greased 9×5-inch loaf pan.

Cover loosely with plastic wrap or a clean kitchen towel.

Allow the dough to proof for 2–3 hours, or until it rises about 1 inch above the rim of the pan.

Step 6: Bake

Preheat the oven to 375°F (190°C).

Brush the top of the loaf with melted butter mixed with maple syrup and sprinkle with rolled oats if desired.

Bake for 40–45 minutes, or until the loaf is deep golden brown and the internal temperature reaches 200–205°F (93–96°C).

If the top browns too quickly, loosely cover it with aluminum foil during the final 10–15 minutes of baking.

Step 7: Cool

Remove the bread from the pan immediately after baking and transfer it to a wire rack.

Allow it to cool completely for at least 1 hour before slicing.

Tips for the Best Sourdough Maple Oat Sandwich Bread

• Use an active sourdough starter that doubles in size after feeding.
• Soaking the oats helps create a softer crumb and prevents dry spots.
• Bread flour provides the structure needed for a tall sandwich loaf.
• Avoid adding too much extra flour, as the dough should remain slightly tacky.
• Allow the loaf to cool completely before slicing for clean, even slices.
• Store the bread in a bread bag to maintain its soft texture.

Recipe Variations

Honey Oat Sourdough Bread

Replace the maple syrup with an equal amount of honey for a floral sweetness.

Cinnamon Maple Oat Bread

Add 2 teaspoons of ground cinnamon for a warm, comforting flavor.

Seeded Oat Sandwich Bread

Mix sunflower seeds, flaxseeds, sesame seeds, and pumpkin seeds into the dough.

Raisin Maple Oat Bread

Fold in ¾ cup raisins for a naturally sweet breakfast loaf.

Walnut Maple Oat Bread

Add ½ cup chopped toasted walnuts for extra crunch.

Whole Wheat Maple Oat Bread

Replace up to half of the bread flour with whole wheat flour for a heartier loaf.

Serving Suggestions

Sourdough Maple Oat Sandwich Bread is delicious with:

• Butter
• Maple butter
• Peanut butter
• Almond butter
• Honey
• Fruit preserves
• Cream cheese
• Avocado
• Turkey or ham sandwiches
• French toast

It’s perfect for breakfast, lunch, sandwiches, toast, meal prep, picnics, or holiday brunches.

Storage

Store the cooled bread in an airtight container or bread bag at room temperature for up to 4 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months.

To Reheat

• Toaster: Toast slices until lightly golden.
• Oven: Warm the loaf at 325°F (165°C) for 10 minutes.
• Frozen Slices: Toast directly from frozen or thaw at room temperature before serving.