Lightly sweetened, maple oat sourdough sandwich bread features whole rolled oats and whole wheat flour. It has a soft tender crumb and earthy flavor, ideal for sammies and toast! Use a fluffy, doubled in size Sourdough Bread Starter for the best crumb. This recipe is vegetarian and vegan friendly.
⭐️⭐️⭐️⭐️⭐️ Recipe: “Found this recipe a couple of months ago and it turns out perfect every time! It’s my new go to for sandwich bread.” ~ Kris
Sourdough Love
There are many sourdough variations, and while I adore a crusty classic or multigrain sourdough, I can never pass up a softer loaf for toast, sandwiches, and French toast.
So I set out to create a softer loaf with earthy flavors in the shape of traditional sandwich bread. This loaf and my Soft Multigrain Sourdough Sandwich Bread are my favorites. They both stand up to the sandwich test and taste delicious!
For a simple and same day (or overnight) sourdough sandwich bread, check out my Fresh Sourdough Sandwich Bread. It’s made with only 5 ingredients!
Maple oat sourdough is tender, soft, light, and with the earthiest of notes. Lightly sweetened, featuring rolled oats and whole wheat flour, its rustic flavors shine. If you enjoy making homemade sourdough bread recipes, you’ll love this sandwich bread.
Related: Looking for a sourdough starter? Follow my DIY Sourdough Starter recipe.
At a Glance: How to Make Maple Oat Sourdough Sandwich Bread
If you’re into making sourdough, you know it’s a process. Thing is, most of it is hands-off time waiting for the dough to develop, waiting for it to rest, then waiting for it to come out of the oven. I tend to think about it longer than it takes the hands-on time necessary to make it!
- First, pour water over the soaker (in this case, rolled oats) then mix the dough.
- Second, cover and rest the dough for 30 minutes.
- Third, mix in the soaker.
- Fourth, cover and rest the dough for 30 minutes.
- Fifth, fold the dough.
- Sixth, cover and rest the dough for 30 minutes, and then fold one last time OR continue resting right into bulk fermentation at room temperature for about 8-12 hours (at 70F). It will be doubled in size before moving on to the next step.
- Continuing, pull the dough from the bowl and fold the dough, rest for 20 minutes, then shape and pan.
- Next, proof the dough for between 1-2 hours or until the dough rises from 3/4″- 1″ above the lip of the pan at the center.
- Last, spritz the dough with water, sprinkle with oats, and bake for 45-55 minutes.
Allow the dough to cool for at least an hour before slicing into it as the crust and crumb development continues as the sourdough cools. A practice in patience.
Fitting Sourdough into Your Schedule
When it comes to sourdough, fitting it into your schedule can be achieved through a little strategic planning and, if needed, using a technique I keep in my back pocket for when something comes up and I need to extend the time between mixing and proofing…
…because things come up, right?
Retarding the dough is optional but is a tool for bread bakers. Retardation is simply the process of placing the dough in the refrigerator to slow down fermentation so the rise takes longer. This is handy for flavor development but also, as a time management tool.
Looking for more sourdough recipes to challenge your bread-baking prowess? Check out my collection of Sourdough Bread Recipes and use your discard in these Sourdough Discard Recipes.
When to Retard the Dough
There are several times in which the dough can be retarded:
- during bulk fermentation – first rise
- during proof – second rise
During Bulk: retard during bulk to slow down the rise allowing flexibility for when the dough will be shaped, proofed and baked. The dough still needs to double in size during bulk fermentation (first rise), so after refrigeration I pull it to room temperature, and let it finish rising, until it doubles in size. I’ve not tested the limits of this, but up to about 10 hours in the refrigerator generally fits my schedule.
I like to do this when I mix in the morning. I just pop it in the fridge for the day, then pull it to room temperature before I go to bed. It’s doubled in size by morning!
During Proof: It’s possible, but I’ve not yet mastered retarding proofing dough (proof/second rise). I tend to overproof it because I’ve waited too long. This is a skill I continue to work on. Some bakers say a cold proofed dough is easier to score and produces better oven spring.
Either way longer fermentation produces more complex flavors in the bread. After all, time = flavor in the sourdough world. And I notice this too. Sometimes it’s subtle, but sometimes the sour flavor is more apparent.
When is the First Rise (bulk) Done?
Knowing when bulk is complete takes a little practice and a watchful eye. Bulk fermented dough is ready for shaping when:
-
- it no longer looks or feels dense
- is jiggly when the bowl is shaken
- has about doubled in size
- you may see a few large bubbles on the surface of the dough
When is the Second Rise (proof) Done?
When the dough has risen in the loaf pan to about 3/4″ – 1″ (2cm – 2.54cm) above the lip of the pan at the center. Have a ruler ready for this part! The amount of time it takes to proof will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. It can take up to twoish hours in a chilly kitchen (raises hand!).
If you’d like to speed this process along, you can put the loaf in a turned off oven with the light on. Just be sure to remove the loaf before preheating your oven for baking!
Traci’s Tips
- Looking for a Starter? Check out how to make a sourdough starter!
- Whole Wheat Bread Flour: this maple oat sourdough sandwich bread calls for whole wheat bread flour, which can sometimes be hard to find. If unavailable, use regular whole wheat flour. The difference is subtle, but whole wheat bread flour yields a little bit stretchier dough and is easier to work with.
- Internal Temperature: to know when the bread is done baking, check the internal temperature using a digital food thermometer. When done, it should read between 190 – 205 Fahrenheit (88 – 96 Celsius).
- Kitchen Tools: I recommend a digital oven thermometer for monitoring accurate oven temperature and weighing your ingredients using a digital kitchen scale for best outcome (affiliate links).
- The whole rolled oats are a nice surprise in this dough. They soften as the dough ferments, so they’re barely noticeable yet add a lovely, earthy flavor.
Maple Oat Sourdough Sandwich Bread Recipe
Ingredients
For the Soaker:
- 1 C (100g) Whole Rolled Oats plus 2 Tbs for the top
- 1/2 C (105g) Water room temperature
For the Dough:
- 3/4 C (150g) Sourdough Starter 100% hydration, previously feed and bubbly
- 1 C (230g) Milk (nut milk or whole dairy milk) I use 1/2 diluted unsweetened cashew milk - 80F (26C)
- 1/4 C (80g) Maple Syrup
- 1 Tbs (14g) Olive Oil + more for oiling the pan
- 1/2 C + 1 Tbs (100g) Whole Wheat Bread Flour (see note**) or whole wheat flour
- 2 C + 3 1/2 Tbs (300g) Bread Flour
- 1 1/2 tsp (10g) Fine Sea Salt
Instructions
For the Soaker:
- Add the oats to a small bowl and pour the water over them. The water wont fully cover the oats - that's okay. Set aside.
For the Dough:
- Mix the Dough: In the evening, whisk the starter, milk, maple syrup and oil together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel stiff and it will stick to your fingers as you go. Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.
- Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 2-3 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate. The dough will be stiff, wet and sticky. Cover bowl with a damp tea towel, set a timer for 30 minutes and allow the dough to rest for 30 minutes.
- Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is a little less stiff and more workable at this point. Repeat, until you've worked your way around the dough. If the dough feels *too* stiff, you can always let it rest another 15 minutes. This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold two more times as it improves the final dough's structure and crumb. Allow for about 30 minutes between the second and third fold.
- Bulk Fermentation (first rise): After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature (see note* on optionally retarding the dough). This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen 66F (18C). Use the time as a guide and not a determining factor. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.
- Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface. With moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center, pressing it down gently. Repeat this process until you work the dough all the way around the dough. Using a bench scraper flip the dough over, cover with a tea towel rest the dough for 15-20 minutes. While the dough rests, throughly coat the inside of a 9x5" (23cm X 12cm) loaf pan with olive or coconut oil. Set aside.Flour the work surface and using a bench scraper flip the dough back over. Use the photos in the blog post to help guide shaping. Gently shape the dough into a rough rectangle (sort of a football/oblong shape if you can) by dimpling the dough (think focaccia), to roughly 6" wide and 8-10" long. Fold the dough lengthwise 2/3 over onto itself and crease it firmly using the pinky side of your hand. Fold the 1/3 piece left towards the crease and pinch the seam closed. Fold in the ends, coming in about an 3/4" - 1" and pinch the seam closed. Flip the bread over and rock it back and fourth a bit and gently fluff the ends in. Cover with a tea towel and allow the dough to rest for about 5-10 minutes. Scrape your work surface area of any excess flour and very lightly spritz it with water. Place the dough on the spritz of water (seam side down) and using lightly floured hands, cup the back of the dough and gently pull it towards you until the surface is taught. Gently "fluff" the ends in again if needed to fit into the loaf pan.Once the surface is taut and with one swift move, use the bench scraper to scoop the dough up and, place the dough into the prepared loaf pan. If there's any misshapen edges that need tucking in, use a moist rubber spatula to gently finesse and shape the edges of the dough down into the pan.
- Proof the Dough (second rise): Cover the pan with a damp tea towel and allow the dough to rise until the dough rises to about 3/4" - 1" (2cm - 2.54cm) above the lip of the pan at the center of the dough. The amount of time will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. In my chilly kitchen, about two hours.Set an oven rack in the center of the oven. Preheat your oven to 450F (232C).
- Bake the Dough: Lightly spritz the top of your loaf with water and sprinkle 1-2 Tbs of Rolled oats over the top. Place the loaf into the oven and then, reduce the oven temperature to 400F (204C). Bake for 45-55 minutes, rotating and tenting the loaf at about 25-30 minutes so it doesn't get too dark. The bread is ready when the internal temperature of the loaf is between 190F - 205F (87C - 96C). When done, transfer to a wire rack. Cool for 10 minutes in the pan, then transfer to a cooling rack. Cool 1 hour before slicing.
- Storage Notes: Sourdough is best consumed on the same day it's baked, but it lasts for 3-4 days stored at room temperature. Store at room temperature cut side down.This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go straight from freezer to toaster to make the most delicious toast!
Fluffy Fav!
I modified the last batch I made by using whey leftover from making Greek yogurt. I used the whey cold from the fridge because I wanted to do the overnight bench bulk. But since I use a mixer (improved mix) and it was quite warm that day, final temp was 80°F. So I let it bulk to about 50% then put in fridge to slow down. Took it out for an hour the next am; shaped; second rise and bake. I baked at 400 since my brain was malfunctioning and I didn’t read 450.
This was the fluffiest, softest bread I’ve ever made. It was so soft it was difficult to slice the first day (6 hours later! ).
2 days later still soft. I highly recommend whey substitute for milk. Also, a friend who is sensitive to dairy and gluten says this doesn’t bother her at all!
The only issue i have is the shaping directions are unclear. I did a trifold on one and a double caddy clasp on the other. Both worked. Thank you
I have just taken my loaf out of the oven and it is a thing of beauty! Your instructions and photos were so helpful. I substituted einkorn flour for the whole wheat and needed about another 1/4 cup of all purpose flour to get the right texture to try to match your photo. I also used my stand mixer on just stir mode or maybe 2 to incorporate the flour before the stretch and folds of which I did about 4 sessions – again so it looked like your photos. The texture of the dough was excellent and easy to handle. Not too sticky. If it’s a little dense I’ll know it’s because of the extra flour I added (on me) but it came out of the pan perfectly and is tall and puffy. I will definitely check out more of your recipes. Thanks!
Hi Cathy! Thank you for your note and sharing your einkorn tips. SO glad you’re enjoying the recipe and will be checking out more recipes!
Made this loaf yesterday and my tomato sandwich was extra delicious! Toast this morning, so good!! At this rate, I’ll have to make 2 loaves at a time. Your multgrain seeded is our favorite, but this will become part of the rotation. Thaks Tracy!!
Hi Linda… oh my goodness, it made those tomatoes extra delish! SO glad you’re enjoying the sourdough! Thank you for letting me know!
I am fairly new to sourdough baking, but my sister-in-law gave me this recipe and I’m excited to try it. Is there a way to start the dough in a bread machine? And then take it out for the rise and bake stages?
Hi Jackie! I’m afraid I have no experience with a bread machine, so I’m not sure what approach would work. If you experiment please let us know how it goes, okay?
This is one of my fave sourdough sandwich bread recipe. It never fails. The dark color scares me but thats where the flavor is. Love it.
This is what I want from a recipe, exact instructions letting me know at every stage what to expect. I have not finished the bread yet, but the instructions are so great I could not wait to comment.
It was great! Even though I forgot to turn my oven down to 400 degrees it was still good.
Hooray! Thank you for your note, Vicky and giving the sourdough a go!
Following up as you requested. First time making this recipe. It’s definitely going into my list of regulars to make. Like several others I used honey vs maple syrup. I ended up doing Retard in fridge after I completed 2 s&f’s. I removed the dough after nearly 10 hours in the fridge and placed it in my proofer at 74 degrees. After 8 1/2 hours the dough was perfect for pre-shaping. Similar to when I make your multigrain SD, it takes about 2 1/2 hours in final proof before I start preheating the oven. I let the oven preheat for 30 minutes to 450. Baked 45 minutes at 400 with the oats on top. Turned out beautifully. Thank you again for a great recipe.
I love hearing this, Mary Ellen! Thank you for your note and sharing your process. Teaching a friend how to make sourdough is such a generous gift!
After retarding the dough overnight (8-10 hours started after last stretch and fold) ) can you tell me how long the remaining Bulk Fermentation should take before dough ready to pre-shape?
Hi Mary Ellen! Time for bulk fermentation depends on several factors, like ambient temperature, starter activity and in this case, since the dough was retarded in the refrigerator, temperature of your refrigerator, so it’s difficult for me to give you an exact time. However, the dough will need to double in size. A rough guesstimate, I’d say 7-10 hours. Keep us posted, okay?
Thank you TraciTurns out I might be using the retard at final proof this first time around. Hope to keep you posted on both. I’ve been making your multigrain SD sandwich loaf for months. Yum! Taught a friend and she makes it weekly.
Just made the oatmeal and maple syrup bread, pure deliciousness. Thank you for making your recipes available.
Love hearing this, Marys. SO glad you’re enjoying the sourdough recipes! I appreciate your note!
I love this recipe but the sides of my loaf always crack. Do you have any advice for this?
Hi Mallory! Thank you for your note. I’m curious about proofing. Are you using a ruler to measure 3/4″ – 1″ above the lip of the pan at the center of the dough? This is an important indicator as to when the dough is ready to bake. Also, you can try scoring the top of the dough down the middle. That will allow the steam to escape while the dough is baking, but in a directed area.
Great recipe even for a beginner in sourdough. Turns out great each time!
Love hearing this, Niki! Thank you for your note!
I will try a longer second proof next time! this time I did make an expansion cut but it still cracked.
This is an excellent recipe. It was my first time using a soaker, which was fun. This bread makes EXCELLENT toast, grilled sandwiches and the crumb is about perfect. I was hoping for a bit more sweetness, but the yeast really eats it up….im going to switch to honey next time and add a touch more. My only word of advice is to use a large loaf pan. The 9×5 is really too small. Next time ill use my 10X5. This is the first sourdough sandwich bread I have LOVED!
Best news ever, Shelley! Thank you for coming back and letting us know!
Awesome bread. I substituted honey for the maple syrup! Lovely dough to work with.
Love hearing this, Lyn! Thank you for your honey sub note.
Excellent! The crust is soft yet crisp, the crumb slightly open yet dense enough for sandwiches. The flavor is deliciously homemade, slightly “sour” and the texture is chewy but NOT gummy. (I live at 6000 ft but it rose beautifully.) My husband was pleased I made a loaf for sandwiches because I usually make artisan bread that has a very chewy, crackly crust and free form, and doesn’t always raise reliably. He rated this a five.
Thank you for your note, Dianne! I’m so glad it rose beautifully at 6000 ft – thank you for sharing your tip. Hooray for a rating of five. It’s a win-win!
This was not at all as intimidating as some of the other recipes I found for oat bread, and it came out so good. I appreciate the very detailed instructions which are important to a beginner like me. I used soy milk since we are dairy free and subbed honey for maple syrup because I like it better. The dough wasn’t nearly as hard to work with as I thought it would be. It did take longer to ferment and proof in my cold kitchen which is weird b/c I’m at 6,200′ and usually doughs ferment faster here. But I watched it and did the poke test many times. It took a full three hours to proof this morning and my kitchen is 68 degrees. Thank you for this recipe! I will make it again and again.
Hi Maria! Thank you for your note and feedback. So glad you’re enjoying the sourdough!
Could spelt flour take the place of wheat in this recipe?
Hi Sharon! I think you could, but some hydration adjustment would probably be necessary. But, I just don’t know since I have very little experience with spelt. Keep us posted if you experiment!
Is there any source of info out there you know of that discusses the different characteristics of flours? I like subbing frequently and always wished there was a source for info
There are several gluten free recipe books that are excellent (I have on my shelf), and also provide information on various gluten free flours: Alternative Baker and Flavor Flours. But, I don’t have a comprehensive source for wheat flours. There are a few books that came up through a quick search, but none that I can personally recommend.
Can i use a mixer?
Can I just not use maple syrup as don’t like sweet or is it critical to the rise?
Hi Jane! You can leave it out, however the color will be a bit lighter. I hope you enjoy the sourdough!
Jane, I made this with maple syrup, but there was no discernible sweet taste. I wanted it do eill sub honey. But honestly you cannot taste it.