This soft and hearty Maple Oat Sourdough Sandwich Bread has a subtle sweetness, tender crumb, and wholesome flavor using real maple syrup, rolled oats, and whole wheat flour.<\/p>\n
The delicious maple oat sourdough bread loaf stays moist for days with an oatmeal porridge. Cooking the oats before mixing them into the dough fully hydrates them, so they melt right into the bread instead of stealing moisture. <\/p>\n
The result is a sandwich loaf that\u2019s incredibly soft, sliceable, and sturdy enough for everything from morning toast to stacked lunches.<\/p>\n
Toast it, and you\u2019ll get those lightly caramelized maple notes; leave it fresh, and you\u2019ll notice just how plush and balanced it is. If you\u2019re looking for a sourdough loaf that\u2019s approachable, versatile, and just a bit cozy, this one earns a regular spot in the rotation.<\/p>\n
![\"Loaf](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/sliced-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/div>\n\n
\ud83d\udc4d Why You\u2019ll Love This Recipe<\/h2>\n\n- Soft, tender crumb thanks to the oatmeal porridge. I use a similar technique with cornmeal in my Sourdough Anadama Bread<\/a>.<\/li>\n
- Subtle maple sweetness without being overly sweet.<\/li>\n
- Stays fresh and moist for days.<\/li>\n
- Perfect for both toast and sandwiches. Plus, it freezes extremely well.<\/li>\n
- Hearty texture from oats and whole wheat flour without feeling dense.<\/li>\n
- Slices cleanly\u2014great for everyday use.<\/li>\n<\/ul>\n\n
![\"Three](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/three-slices-of-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/div>\n
\n\ud83d\udc68\u200d\ud83c\udf73 Pro Baking Tips<\/h2>\n\n- Fully cook the oatmeal porridge and let it cool completely before mixing so it doesn\u2019t kill the sourdough yeast.<\/li>\n
- Weigh your ingredients, especially the porridge and flour.<\/li>\n
- Mix the dough until it passes the windowpane test. The porridge softens structure, so gluten needs a head start.<\/li>\n
- Shape tightly to build structure and help the loaf rise well and slice cleanly.<\/li>\n
- Brush the top with egg white for soft, lightly glossy crust (not too dark) and to help adhere the oats.<\/li>\n
- Bake fully\u2014aim for a deep golden top and an internal temp around 200\u2013205\u00b0F to avoid a gummy center.<\/li>\n
- Let it cool completely before slicing; the crumb sets as it cools, especially with the added moisture from oats.<\/li>\n<\/ul>\n\n
![\"Hand](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/hand-picking-a-slice-of-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/div>\n
\n\n- Baking Scale<\/strong><\/a>\n
\n- Measuring your ingredients by weight rather than volume is essential for a more consistent, accurate bake.<\/li>\n<\/ul>\n<\/li>\n
- Stand Mixer<\/strong> with dough hook attachment\n
\n- A stand mixer helps bring this sticky wet dough together better. This will help the dough build gluten more easily and quickly than by hand.<\/li>\n
- I don\u2019t recommend hand mixing this dough.<\/li>\n<\/ul>\n<\/li>\n
- Rolling Pin<\/strong>, for shaping the dough.<\/li>\n
- Bread Loaf Pan<\/strong>\n<\/li>\n
- Pastry Brush<\/strong>, for egg wash<\/li>\n
- Optional: Br\u00f8d and Taylor Folding Bread Proofer<\/strong><\/a>\n
\n- This\u00a0folding proofing box\u00a0by Br\u00f8d & Taylor is a game-changer to keep your sourdough starter and doughs at the perfect temperature while proofing.<\/li>\n<\/ul>\n
\n- The proofer folds up easily, includes a humidity tray, is multifunctional, and can even be a slow cooker.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
\n\ud83d\uded2 Ingredients Needed<\/h2>\nSee below for more information, variations, and possible substitutes. This recipe only uses simple pantry and refrigerator staples.<\/p>\n
\n![\"Labeled](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/Ingredients-needed-for-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/div>\n\n- Bread Flour<\/strong>\n
\n- I use King Arthur Bread Flour at 12.7% protein, which gives the dough a fluffy, chewy texture that rises tall.<\/li>\n
- You can substitute with all-purpose flour.<\/li>\n<\/ul>\n<\/li>\n
- Whole Wheat Flour<\/strong>\n<\/li>\n
- Old-fashioned Rolled Oats<\/strong>\n<\/li>\n
- Salt<\/strong><\/li>\n
- Boiling Water<\/strong>, for making the oatmeal porridge.<\/li>\n
- Maple Syrup<\/strong>\n
\n- The loaf is only sweetened with real maple syrup<\/a>, which balances well with oats and whole wheat.<\/li>\n
- Substitute with dark brown sugar or molasses.<\/li>\n<\/ul>\n<\/li>\n
- Sourdough Starter<\/strong>\n<\/li>\n
- Unsalted butter, room temperature<\/strong>\n
\n- The softened butter adds a hint of richness and lubricates the dough so it\u2019s supple and softer.<\/li>\n
- Substitute the butter with olive oil or coconut oil for a vegan maple oat sourdough sandwich bread.<\/li>\n<\/ul>\n<\/li>\n
- Egg White<\/strong>, for brushing the top and adhering the oats\n
\n- Swap out the egg white with milk, plant-based milk, or maple syrup thinned with water.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
\n\ud83d\udc68\u200d\ud83c\udf73 How to Make Maple Oat Sourdough Sandwich Bread<\/h2>\nFollow this visual step-by-step guide to help make the best maple oat sourdough sandwich bread.<\/p>\n
1. Make the Oatmeal Porridge<\/h3>\nStir oats, maple syrup, and boiling water in a heat-proof bowl or small saucepan as if you\u2019re making oatmeal.<\/p>\n
Let cool to room temperature or just warm before mixing into your dough.<\/p>\n
\nNote:<\/strong> It\u2019s important to let the oatmeal cool to at least 100\u00baF before mixing into your dough so it doesn\u2019t kill or cook the sourdough yeasts. It also gives the oats time to hydrate fully and thicken.<\/p>\n<\/div>\n\n![\"Bowl](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/oatmeal-maple-porridge-for-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/div>\n2. Mix the Dough<\/h3>\nOnce the oatmeal has cooled, add it to a stand mixer bowl fitted with the dough hook attachment along with the dry ingredients and active sourdough starter.<\/p>\n
Mix on low speed until the dough starts to come together. Then, add small cubes of softened butter at a time while mixing.<\/p>\n
This sticky dough needs about 15 minutes of mixing. At first, it will be very sticky and tear easily. As it mixes, the gluten strands will develop and the dough will become stronger.<\/p>\n
Mix the dough until it no longer sticks to the sides of the bowl and can pass the windowpane test. Add a tablespoon of flour at a time if it\u2019s still not coming together.<\/p>\n\n![\"Start](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/start-of-mixing-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n![\"Mixed](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/mixing-maple-oat-sourdough-sandwich-bread-on-dough-hook.jpg\")
<\/figure>\n![\"Hand](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/windowpane-test-of-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/figure>\n3. Bulk Fermentation<\/h3>\nTransfer the dough to a greased mixing bowl and cover it for\u00a0bulk fermentation<\/a>, which will take approximately 5-6 hours at 78\u00b0F<\/span>. I\u2019ve found this dough to be a bit sluggish, so be sure to give it enough time to rise.<\/p>\nIf your dough and environment are colder, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.<\/p>\n
Bulk fermentation is complete when this dough has doubled in size, is smoother, and domes in your bowl.<\/p>\n\n![\"Bowl](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/start-of-bulk-fermentation-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n![\"Bowl](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/end-of-bulk-fermentation-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/figure>\n4. Overnight Proof<\/h3>\nTransfer the dough to the refrigerator for a cold, overnight proof and up to 48 hours.<\/p>\n
The dough will continue to ferment slowly in the refrigerator, which helps develop flavor and allows you to bake on your own schedule. The cold dough is also easier to shape.<\/p>\n
If you\u2019re limited on time, you can skip the overnight proof.<\/p>\n
5. Shape<\/h3>\nLightly butter or grease a bread loaf pan.<\/p>\n
Punch down the cold dough with your fist and scrape it onto a lightly floured work surface.<\/p>\n
Use a lightly floured rolling pin to roll the dough out into a rough rectangule, about 8-9 inches wide and 13 inches long.<\/p>\n
<\/figure>\n<\/div>\n\n
\ud83d\udc68\u200d\ud83c\udf73 Pro Baking Tips<\/h2>\n\n- Fully cook the oatmeal porridge and let it cool completely before mixing so it doesn\u2019t kill the sourdough yeast.<\/li>\n
- Weigh your ingredients, especially the porridge and flour.<\/li>\n
- Mix the dough until it passes the windowpane test. The porridge softens structure, so gluten needs a head start.<\/li>\n
- Shape tightly to build structure and help the loaf rise well and slice cleanly.<\/li>\n
- Brush the top with egg white for soft, lightly glossy crust (not too dark) and to help adhere the oats.<\/li>\n
- Bake fully\u2014aim for a deep golden top and an internal temp around 200\u2013205\u00b0F to avoid a gummy center.<\/li>\n
- Let it cool completely before slicing; the crumb sets as it cools, especially with the added moisture from oats.<\/li>\n<\/ul>\n\n
<\/figure>\n<\/div>\n
\n\n- Baking Scale<\/strong><\/a>\n
\n- Measuring your ingredients by weight rather than volume is essential for a more consistent, accurate bake.<\/li>\n<\/ul>\n<\/li>\n
- Stand Mixer<\/strong> with dough hook attachment\n
\n- A stand mixer helps bring this sticky wet dough together better. This will help the dough build gluten more easily and quickly than by hand.<\/li>\n
- I don\u2019t recommend hand mixing this dough.<\/li>\n<\/ul>\n<\/li>\n
- Rolling Pin<\/strong>, for shaping the dough.<\/li>\n
- Bread Loaf Pan<\/strong>\n<\/li>\n
- Pastry Brush<\/strong>, for egg wash<\/li>\n
- Optional: Br\u00f8d and Taylor Folding Bread Proofer<\/strong><\/a>\n
\n- This\u00a0folding proofing box\u00a0by Br\u00f8d & Taylor is a game-changer to keep your sourdough starter and doughs at the perfect temperature while proofing.<\/li>\n<\/ul>\n
\n- The proofer folds up easily, includes a humidity tray, is multifunctional, and can even be a slow cooker.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
\n\ud83d\uded2 Ingredients Needed<\/h2>\nSee below for more information, variations, and possible substitutes. This recipe only uses simple pantry and refrigerator staples.<\/p>\n
\n<\/figure>\n<\/div>\n\n- Bread Flour<\/strong>\n
\n- I use King Arthur Bread Flour at 12.7% protein, which gives the dough a fluffy, chewy texture that rises tall.<\/li>\n
- You can substitute with all-purpose flour.<\/li>\n<\/ul>\n<\/li>\n
- Whole Wheat Flour<\/strong>\n<\/li>\n
- Old-fashioned Rolled Oats<\/strong>\n<\/li>\n
- Salt<\/strong><\/li>\n
- Boiling Water<\/strong>, for making the oatmeal porridge.<\/li>\n
- Maple Syrup<\/strong>\n
\n- The loaf is only sweetened with real maple syrup<\/a>, which balances well with oats and whole wheat.<\/li>\n
- Substitute with dark brown sugar or molasses.<\/li>\n<\/ul>\n<\/li>\n
- Sourdough Starter<\/strong>\n<\/li>\n
- Unsalted butter, room temperature<\/strong>\n
\n- The softened butter adds a hint of richness and lubricates the dough so it\u2019s supple and softer.<\/li>\n
- Substitute the butter with olive oil or coconut oil for a vegan maple oat sourdough sandwich bread.<\/li>\n<\/ul>\n<\/li>\n
- Egg White<\/strong>, for brushing the top and adhering the oats\n
\n- Swap out the egg white with milk, plant-based milk, or maple syrup thinned with water.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
\n\ud83d\udc68\u200d\ud83c\udf73 How to Make Maple Oat Sourdough Sandwich Bread<\/h2>\nFollow this visual step-by-step guide to help make the best maple oat sourdough sandwich bread.<\/p>\n
1. Make the Oatmeal Porridge<\/h3>\nStir oats, maple syrup, and boiling water in a heat-proof bowl or small saucepan as if you\u2019re making oatmeal.<\/p>\n
Let cool to room temperature or just warm before mixing into your dough.<\/p>\n
\nNote:<\/strong> It\u2019s important to let the oatmeal cool to at least 100\u00baF before mixing into your dough so it doesn\u2019t kill or cook the sourdough yeasts. It also gives the oats time to hydrate fully and thicken.<\/p>\n<\/div>\n\n<\/figure>\n<\/div>\n2. Mix the Dough<\/h3>\nOnce the oatmeal has cooled, add it to a stand mixer bowl fitted with the dough hook attachment along with the dry ingredients and active sourdough starter.<\/p>\n
Mix on low speed until the dough starts to come together. Then, add small cubes of softened butter at a time while mixing.<\/p>\n
This sticky dough needs about 15 minutes of mixing. At first, it will be very sticky and tear easily. As it mixes, the gluten strands will develop and the dough will become stronger.<\/p>\n
Mix the dough until it no longer sticks to the sides of the bowl and can pass the windowpane test. Add a tablespoon of flour at a time if it\u2019s still not coming together.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n3. Bulk Fermentation<\/h3>\nTransfer the dough to a greased mixing bowl and cover it for\u00a0bulk fermentation<\/a>, which will take approximately 5-6 hours at 78\u00b0F<\/span>. I\u2019ve found this dough to be a bit sluggish, so be sure to give it enough time to rise.<\/p>\nIf your dough and environment are colder, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.<\/p>\n
Bulk fermentation is complete when this dough has doubled in size, is smoother, and domes in your bowl.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n4. Overnight Proof<\/h3>\nTransfer the dough to the refrigerator for a cold, overnight proof and up to 48 hours.<\/p>\n
The dough will continue to ferment slowly in the refrigerator, which helps develop flavor and allows you to bake on your own schedule. The cold dough is also easier to shape.<\/p>\n
If you\u2019re limited on time, you can skip the overnight proof.<\/p>\n
5. Shape<\/h3>\nLightly butter or grease a bread loaf pan.<\/p>\n
Punch down the cold dough with your fist and scrape it onto a lightly floured work surface.<\/p>\n
Use a lightly floured rolling pin to roll the dough out into a rough rectangule, about 8-9 inches wide and 13 inches long.<\/p>\n
<\/figure>\n<\/div>\n\n
- \n
- Baking Scale<\/strong><\/a>\n
- \n
- Measuring your ingredients by weight rather than volume is essential for a more consistent, accurate bake.<\/li>\n<\/ul>\n<\/li>\n
- Stand Mixer<\/strong> with dough hook attachment\n
- \n
- A stand mixer helps bring this sticky wet dough together better. This will help the dough build gluten more easily and quickly than by hand.<\/li>\n
- I don\u2019t recommend hand mixing this dough.<\/li>\n<\/ul>\n<\/li>\n
- Rolling Pin<\/strong>, for shaping the dough.<\/li>\n
- Bread Loaf Pan<\/strong>\n<\/li>\n
- Pastry Brush<\/strong>, for egg wash<\/li>\n
- Optional: Br\u00f8d and Taylor Folding Bread Proofer<\/strong><\/a>\n
- \n
- This\u00a0folding proofing box\u00a0by Br\u00f8d & Taylor is a game-changer to keep your sourdough starter and doughs at the perfect temperature while proofing.<\/li>\n<\/ul>\n
- \n
- The proofer folds up easily, includes a humidity tray, is multifunctional, and can even be a slow cooker.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
\n\ud83d\uded2 Ingredients Needed<\/h2>\n
See below for more information, variations, and possible substitutes. This recipe only uses simple pantry and refrigerator staples.<\/p>\n
\n<\/figure>\n<\/div>\n- \n
- Bread Flour<\/strong>\n
- \n
- I use King Arthur Bread Flour at 12.7% protein, which gives the dough a fluffy, chewy texture that rises tall.<\/li>\n
- You can substitute with all-purpose flour.<\/li>\n<\/ul>\n<\/li>\n
- Whole Wheat Flour<\/strong>\n<\/li>\n
- Old-fashioned Rolled Oats<\/strong>\n<\/li>\n
- Salt<\/strong><\/li>\n
- Boiling Water<\/strong>, for making the oatmeal porridge.<\/li>\n
- Maple Syrup<\/strong>\n
- \n
- The loaf is only sweetened with real maple syrup<\/a>, which balances well with oats and whole wheat.<\/li>\n
- Substitute with dark brown sugar or molasses.<\/li>\n<\/ul>\n<\/li>\n
- Sourdough Starter<\/strong>\n<\/li>\n
- Unsalted butter, room temperature<\/strong>\n
- \n
- The softened butter adds a hint of richness and lubricates the dough so it\u2019s supple and softer.<\/li>\n
- Substitute the butter with olive oil or coconut oil for a vegan maple oat sourdough sandwich bread.<\/li>\n<\/ul>\n<\/li>\n
- Egg White<\/strong>, for brushing the top and adhering the oats\n
- \n
- Swap out the egg white with milk, plant-based milk, or maple syrup thinned with water.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
\n\ud83d\udc68\u200d\ud83c\udf73 How to Make Maple Oat Sourdough Sandwich Bread<\/h2>\n
Follow this visual step-by-step guide to help make the best maple oat sourdough sandwich bread.<\/p>\n
1. Make the Oatmeal Porridge<\/h3>\n
Stir oats, maple syrup, and boiling water in a heat-proof bowl or small saucepan as if you\u2019re making oatmeal.<\/p>\n
Let cool to room temperature or just warm before mixing into your dough.<\/p>\n
\nNote:<\/strong> It\u2019s important to let the oatmeal cool to at least 100\u00baF before mixing into your dough so it doesn\u2019t kill or cook the sourdough yeasts. It also gives the oats time to hydrate fully and thicken.<\/p>\n<\/div>\n
\n<\/figure>\n<\/div>\n2. Mix the Dough<\/h3>\n
Once the oatmeal has cooled, add it to a stand mixer bowl fitted with the dough hook attachment along with the dry ingredients and active sourdough starter.<\/p>\n
Mix on low speed until the dough starts to come together. Then, add small cubes of softened butter at a time while mixing.<\/p>\n
This sticky dough needs about 15 minutes of mixing. At first, it will be very sticky and tear easily. As it mixes, the gluten strands will develop and the dough will become stronger.<\/p>\n
Mix the dough until it no longer sticks to the sides of the bowl and can pass the windowpane test. Add a tablespoon of flour at a time if it\u2019s still not coming together.<\/p>\n
\n <\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n3. Bulk Fermentation<\/h3>\n
Transfer the dough to a greased mixing bowl and cover it for\u00a0bulk fermentation<\/a>, which will take approximately 5-6 hours at 78\u00b0F<\/span>. I\u2019ve found this dough to be a bit sluggish, so be sure to give it enough time to rise.<\/p>\n
If your dough and environment are colder, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.<\/p>\n
Bulk fermentation is complete when this dough has doubled in size, is smoother, and domes in your bowl.<\/p>\n
\n <\/figure>\n<\/figure>\n<\/figure>\n4. Overnight Proof<\/h3>\n
Transfer the dough to the refrigerator for a cold, overnight proof and up to 48 hours.<\/p>\n
The dough will continue to ferment slowly in the refrigerator, which helps develop flavor and allows you to bake on your own schedule. The cold dough is also easier to shape.<\/p>\n
If you\u2019re limited on time, you can skip the overnight proof.<\/p>\n
5. Shape<\/h3>\n
Lightly butter or grease a bread loaf pan.<\/p>\n
Punch down the cold dough with your fist and scrape it onto a lightly floured work surface.<\/p>\n
Use a lightly floured rolling pin to roll the dough out into a rough rectangule, about 8-9 inches wide and 13 inches long.<\/p>\n
- Swap out the egg white with milk, plant-based milk, or maple syrup thinned with water.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
- Old-fashioned Rolled Oats<\/strong>\n<\/li>\n
- Bread Flour<\/strong>\n
- The proofer folds up easily, includes a humidity tray, is multifunctional, and can even be a slow cooker.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
- Bread Loaf Pan<\/strong>\n<\/li>\n
![\"Rolled](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/rolling-out-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n![\"Shaped](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/shaped-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/figure>\n![\"Start](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/start-of-final-proof-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n![\"Proofed](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/end-final-proof-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/figure>\n![\"Overhead](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/maple-oat-sourdough-sandwich-bread-loaf.jpg\")
<\/figure>\n![\"Loaf](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/04\/loaf-of-maple-oat-sourdough-sandwich-bread.jpg\")
<\/figure>\n<\/figure>\n