Sourdough Maple Oat Sandwich Bread

A soft, squishy sandwich loaf leavened with sourdough starter. This is a dairy free sandwich bread full of the goodness of oats and slightly sweetened with maple syrup. It's perfect for sandwiches and toast.

Course Bread

Cuisine American

Keyword Bread Recipes

Prep Time 15

Cook Time 30

Fermentation Time 12

Total Time 12 45

Servings Loaf

Calories 4232kcal

Equipment

Stand Mixer (optional)
Bread Pan (see notes for size)

Ingredients

100 g Sourdough Starter
250 g Water
60 g Maple Syrup
20 g Olive Oil (can use melted butter if you prefer)
100 g Rolled Oats (traditional oats not quick oats)
400 g Bread Flour
8 g Salt

Instructions

Add sourdough starter, water, maple syrup, olive oil and rolled oats to a mixing bowl. Stir ingredients together so that the sourdough starter is dissolved and the oats are coated in water.
Now add the bread flour and salt and bring it all together in a dry, barely mixed together dough. This sandwich bread is lower in hydration so it will be quite a dry dough. Cover the dough and allow to sit for around one hour.
Tip the dough out onto a clean surface and knead it until it forms a soft, elastic dough. You won't need any extra flour for this one as it won't be sticky at all.
You can easily do this step in a stand mixer using the dough hook attachment on speed 1-2 if you prefer. It is much quicker and easier!
Pop the smooth, kneaded dough into a bowl and cover. Set aside for the dough ferment. You want it to rise around 30 to 50% - you do not want it to double for this recipe. Because it's a lower hydration dough it will take time to rise so be patient.
Once the dough has risen, tip it out onto a clean surface and pull the dough into a rough rectangle with the short edge facing you. All you need to do here is roll the dough up into a log - there's literally no shaping needed!
If you want to add rolled oats to the top of the dough, I recommend doing it at this stage. Sprinkle a few rolled oats out onto the counter and roll the dough into the oats before placing the dough log into a well oiled bread pan (see notes for size).
Cover the pan and allow the dough to rise up over the lip of the bread pan just a little. Ideally you want that domed top. Again because this is a lower hydration dough this will take some time.
When the bread is ready to bake, preheat your oven to 200C (390F).
Spritz the top of the dough with water and place the bread pan into the oven for around 30 minutes. Keep an eye on this one as the top is prone to getting very brown due to the maple syrup.
When the bread is golden brown, remove from the oven and tip out of the tin to cool on a wire rack.
Allow the bread to cool fully before slicing.

Notes

Rolled Oats - if you prefer your rolled oats to be pulverised, add them to a food processor or blender and pulverise them to a finer texture before adding them to your dough.

If you are ok with the rolled oats being whole, you can just add them as normal with no issues.

If you are using a Thermomix to knead your dough, you can add the rolled oats whole as the blades of the Thermomix will pulverise them as it kneads the dough.

Olive Oil - if you are ok with dairy, you can use melted butter instead of olive oil. Other light flavored oils are fine to use too.

Loaf Pan Size - I have baked this sandwich loaf in a few different pans. I've tested it in my Emile Henry Ceramic Loaf Pan which measures 31.5cm x 13.5cm x 9cm or 12.4"D x 5.3"W x 3.5"H. I've also baked it successfully in a USA Bakeware Pullman Loaf Pan measuring 9" x 4" without the cover on and a USA Bakeware 1.5 pound loaf pan measuring 5"D x 10"W x 3"H.

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