{"slug":"sourdough-maple-oat-sandwich-bread","collection":"recipes","is_recipe":true,"visibility":"public","title":"Sourdough Maple Oat Sandwich Bread","description":"A soft, lightly sweet sandwich loaf leavened entirely with sourdough starter: rolled oats and maple syrup in a low-hydration dough, kneaded smooth, proofed in a loaf pan, and baked in a cast-iron loaf pan to 90–96°C internal (the house default), with the source's standard-pan schedule as an alternative.","body_md":"A soft maple-and-oat sandwich loaf leavened entirely with sourdough starter. The dough is deliberately low-hydration — expect it dry and stiff at mixing, smooth and elastic after kneading. It rises slowly; be patient at both fermentation stages, and stop bulk at a 30–50% rise, not doubled.\n\n## Ingredients\n\n- 100g (scant ½ cup) active sourdough starter\n- 250g (1 cup + 2 tsp) water\n- 60g (2¾ tbsp) maple syrup\n- 20g (1½ tbsp) olive oil\n- 100g (1 cup + 2 tbsp) rolled oats\n- 400g (3⅓ cups) bread flour\n- 8g (2⅔ tsp Diamond Crystal kosher) salt\n- Olive oil, extra for oiling the pan\n\n**Topping (optional):** rolled oats, a small handful for coating the loaf.\n\n## Instructions\n\n1. **Mix the wet ingredients and oats:** In a mixing bowl, stir together the 100g sourdough starter, 250g water, 60g maple syrup, 20g olive oil, and 100g rolled oats until the starter is dissolved and the oats are coated in liquid.\n\n2. **Add the dry ingredients:** Add the 400g bread flour and 8g salt and bring everything together into a shaggy, barely mixed dough. This is a low-hydration dough — it will feel quite dry. Cover and rest about 1 hour.\n\n3. **Knead:** Tip the dough onto a clean surface and knead until soft and elastic. No extra flour needed — it will not be sticky. A stand mixer with the dough hook on speed 1–2 works well and is faster.\n\n4. **Bulk ferment:** Return the kneaded dough to a bowl and cover. Let it rise **30–50% — do not let it double.** The low hydration makes this slow; be patient.\n\n5. **Shape:** Tip the dough out and pull it into a rough rectangle with a short edge facing you, then roll it up into a log — no further shaping needed. To coat the top, sprinkle rolled oats on the counter and roll the log in them. Place the log seam-down in a well-oiled loaf pan (sizes in Notes).\n\n6. **Final proof:** Cover the pan and let the dough rise until it just crests over the lip of the pan with a domed top. Again, this takes time.\n\n7. **Bake — cast-iron loaf pan (house default):** Preheat to 220°C (425°F). Spritz the top of the dough with water and bake 30 minutes, then drop to 200°C (400°F) for 10 minutes. From there, check every 5 minutes: drape aluminum foil over the top if it is browning too fast — the maple syrup makes it brown quickly — and probe the interior at the bottom, middle, and top of the loaf. The bread is done when all three read 90–96°C (195–205°F).\n\n8. **Bake — standard loaf pan (source's schedule):** Preheat the oven to 200°C (390°F). Spritz the top with water and bake about 30 minutes, until golden brown, watching the top closely for over-browning.\n\n9. **Cool:** Tip the loaf out of the pan onto a wire rack and cool completely before slicing.\n\n## Notes\n\n- **Use traditional rolled oats, not quick oats** — quick oats absorb differently and turn the crumb pasty.\n- **Source:** [The Pantry Mama](https://pantrymama.com/sourdough-maple-oat-sandwich-bread/). Instructions rewritten to house style; ingredient weights unchanged from the source.\n- **The cast-iron schedule (step 7) is our addition and the house default** — baked this way with good results; done-ness is judged by internal temperature, not the clock. The source bakes only at 200°C (390°F) for ~30 minutes (step 8).\n- **Weights are authoritative.** Cup/spoon equivalents computed at house rates: flour 120g/cup, rolled oats 90g/cup, maple syrup 340g/cup, oil 14g/tbsp, Diamond Crystal kosher salt 3g/tsp. The source gives metric weights only.\n- **Formula check:** counting the starter (100g at 100% hydration), total flour is 450g; salt is 1.8% and levain 22% — both in the normal band. Hydration is ~67% on paper, but the oats absorb heavily, which is why the dough handles dry.\n- **Pan sizes tested by the source:** 31.5×13.5×9cm ceramic; 23×10cm (9×4in) Pullman without the lid; 25×13×7.5cm (10×5×3in) 1.5-lb pan.\n- **Vegan as written** (olive oil). The source offers melted butter as an alternative to the olive oil — that version is vegetarian but not vegan.\n- **Timing:** the source's total of ~12¾ hours is a guide; both rises are temperature-dependent and this dough runs slow.","draft":false,"servings":"1 loaf","prep_time":"15 minutes","cook_time":"40–50 minutes (cast iron, house default); about 30 minutes in a standard pan per the source","total_time":"About 12¾ hours including fermentation (temperature-dependent)","source_name":"The Pantry Mama","source_url":"https://pantrymama.com/sourdough-maple-oat-sandwich-bread/","created_at":"2026-08-16T18:06:56.272011Z","updated_at":"2026-08-16T18:11:40.370301Z","categories":["Bread"],"tags":["Maple","Oatmeal","Sourdough"],"methods":["Baked"],"themes":["Vegan","Vegetarian"],"ingredients":[{"section":"","items":["100g (scant ½ cup) active sourdough starter","250g (1 cup + 2 tsp) water","60g (2¾ tbsp) maple syrup","20g (1½ tbsp) olive oil","100g (1 cup + 2 tbsp) rolled oats","400g (3⅓ cups) bread flour","8g (2⅔ tsp Diamond Crystal kosher) salt","Olive oil, extra for oiling the pan"],"parsed":[{"raw":"100g (scant ½ cup) active sourdough starter","qty":100,"unit":"g","item":"active sourdough starter"},{"raw":"250g (1 cup + 2 tsp) water","qty":250,"unit":"g","item":"water"},{"raw":"60g (2¾ tbsp) maple syrup","qty":60,"unit":"g","item":"maple syrup"},{"raw":"20g (1½ tbsp) olive oil","qty":20,"unit":"g","item":"olive oil"},{"raw":"100g (1 cup + 2 tbsp) rolled oats","qty":100,"unit":"g","item":"rolled oats"},{"raw":"400g (3⅓ cups) bread flour","qty":400,"unit":"g","item":"bread flour"},{"raw":"8g (2⅔ tsp Diamond Crystal kosher) salt","qty":8,"unit":"g","item":"salt"},{"raw":"Olive oil, extra for oiling the pan","item":"Olive oil, extra for oiling the pan"}]},{"section":"Topping (optional)","items":["Rolled oats, a small handful for coating the loaf"],"parsed":[{"raw":"Rolled oats, a small handful for coating the loaf","item":"Rolled oats, a small handful for coating the loaf"}]}],"qc":{"status":"passed","last_checked_at":"2026-08-16T18:11:57.789425Z","checked_by":"robert@sigler.io","standard_version":"2026-07-30","findings_count":0,"stale":false}}