Sourdough Maple Bread
Here's a recipe for a no yeast, sweet, sourdough maple bread loaf. We show you how to make this no knead bread that's so soft and tangy it makes the perfect toast or sandwich bread.
Equipment
- Cast Iron Bread Pans, if available.
Ingredients
- 1 Cup Sourdough Starter
- 2 Cups Warm Water
- 1/2 Cup Maple Syrup, to taste May increase to 2/3 cup, if desired.
- 1 1/2 Tbsp. Sea Salt
- 1 Tbsp. Butter, room temperature May also use coconut oil.
- 6-6 1/2 Cups Fresh Wheat Flour
Instructions
At Least 8 Hours Before Baking
- Combine the 1 cup of starter, 2 cups of water, 1/2 cup of syrup, 1 Tbsp. of salt, and 1 Tbsp. of butter in a mixing bowl. Mix until smooth. If using a mixer, you can use the whisk attachment of your mixer, if desired. Once done mixing, replace with dough hook attachment.
- Add flour in 1 cup increments and mix until incorporated in between. The dough will clean the sides of the bowl when it is thoroughly mixed. The dough will be slightly sticky still but don't add too much flour or this will dry out the bread. See notes for more info.
- Take out the dough hook and scrape off dough into the bowl. Cover with plastic wrap or lid and keep in warm place until doubled. This can take 8-10 hours.
Place Into Pans and Bake
- Wet your hands and punch down the dough.
- Wet your hands again, if needed, and remove half the dough from the bowl. Form into a roll and place into a greased bread pan.
- Repeat with the other half of the dough - wet your hands, roll the dough and place into a greased bread pan.
- Place into your oven with the oven light on for extra warmth. Allow bread to rise again until doubled in size - about 2 hours.
- Score the top by cutting a 1/4 inch deep line in the top of the dough with a sharp knife. Bake at 325°F/163°C for 35-40 minutes or until an inserted thermometer reads 180°F/82°C.
Notes
*Add flour slowly to the starter mixture and be sure to mix well in between additions. The flour will continue to absorb the liquid while the dough rise, and will stay slightly wet. You do NOT want to add too much flour, however. This will cause your bread to be very dry and breakable.
The dough will be the right consistency when it begins to pull away from the sides of the mixing bowl, clearing the dough bits from the bowl by absorbing them. You may need a little more flour if the ambient humidity in your kitchen is high.
Sourdough bread is part art, part science, and an extra part practice. You'll get it! Even if the loaf shape or texture requires practice, this sourdough maple bread is so tasty no one will notice slight imperfections as you learn.
Tried this recipe?Let us know how it was!