Maple Oat Sourdough Bread
This Maple Oat Sourdough Bread is naturally sweetened with maple syrup, extra soft and chewy from rolled oats, and an easy, beginner-friendly step up from plain loaves.
Servings 12 slices
Calories 208kcal
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
Soaked Oats
- 1 cup (80 grams) rolled oats
- ½ cup (120 grams) hot water
Dough
- 1 ¼ cups (300 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- ¼ cup (85 grams) maple syrup
- 1 teaspoon maple syrup extract optional, for stronger maple flavor
- 4 cups (480 grams) bread flour
- 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if using Morton's brand or table salt or weight in grams
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- About 6–12 hours before mixing, feed your starter so it’s bubbly, active, and at its peak.
- In a small bowl, combine the rolled oats and hot (not boiling) water. Stir and let them sit 15–20 minutes to soften and cool.1 cup (80 grams) rolled oats, ½ cup (120 grams) hot water
- In a large bowl, whisk together the warm water, active starter, maple syrup, and maple extract (if using). Add the soaked oats and whisk again to break them up. Add the bread flour and salt, then mix with your hands until all flour is hydrated and a rough, shaggy dough forms. Cover and let rest 20 minutes.1 ¼ cups (300 grams) warm water, ½ cup (100 grams) active sourdough starter, ¼ cup (85 grams) maple syrup, 1 teaspoon maple syrup extract, 4 cups (480 grams) bread flour, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat for all four sides. Cover and rest 15 minutes. Repeat 3 more times (4 sets total) with 15-minute rests in between.
- Cover the bowl and let the dough rise until puffy, bubbly, and roughly doubled in size—this can take 4–12 hours (or longer) depending on temperature and starter activity. Tip: A straight-sided container makes it easier to track the rise.
- Lightly flour your counter and turn the dough out. Gently stretch it into a loose rectangle. Fold the long sides toward the center like a letter, then fold the short sides the same way. Flip seam-side down and gently tighten into a round ball by cupping your hands and pulling the dough toward you.
- Dust a proofing basket with rice flour. If you want oats on the outside of the loaf, sprinkle extra rolled oats in the bottom of the basket. Place the dough in the basket seam-side up. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place a lidded Dutch oven inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
- Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
Notes
- Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze sliced bread for up to 3 months.
Nutrition
Serving: 1slice | Calories: 208kcal | Carbohydrates: 41.5g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 370mg | Potassium: 94mg | Fiber: 2g | Sugar: 4.5g | Calcium: 19mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
