October 16th, 2011

Maple syrup and oats bread

Ahornsirup-Haferflocken-BrotI can’t believe it already another year is gone and Zorra asks us to bake a bread for WorldBreadDay.

For me baking bread is not extraordinary and so I decided to honour this day with an ingredients which is special for me: Maple syrup.

Normally I would not use such a lavish amount of maple syrup because maple syrup is rather expensive here, but I fall in love with Noah Elbers Maple-Oatmeal-Bread MC published on her bread baking blog Farine last year and I always planed to bake it, too. But its nearly impossible to get steel-cut oat here, and so I decided to use rolled oats instead. But rolled oats need more water when you soak them and so I started to modify the recipe. And its so hart to stop modifing once you started, so I increased the whole wheat amount (I like breads with whole wheat) and reduced the water amount in the dough to compensate the higher water amount in the soaker.

The sugar in the maple syrup feed the yeast in sourdough and poolish very much and so the bread rise very much in the fridge, it nearly overproofed! In the fridge! The next time I would prepare the dough with cold water to slow down fermentation or proof the bread at roomtemperatur and keep an eye on it during proofing to prevent overproofing.

But nevertheless is the bread very delicious with an discreet sweetness which harmonize as well with cheese as with marmelade.

Maple syrup and oats bread


  • 100g flour Type 550
  • 50g wheat, freshly milled
  • 150g Water
  • 1g fresh yeast


  • 100g flour Type 550
  • 50g wheat, freshly milled
  • 150g Water
  • 15g Sourdough Starter


  • 150g rolled oats
  • 300g boiling water


  • Poolish
  • Sauerteig
  • 400g flour Type 550
  • 300g wheat, freshly milled
  • 240g Water
  • 160g maple syrup
  • 22g Salt
  • Soaker

Mix water, flour and starter for the sourdough and ferment it overnight (about 12 hours).

For the soaker mix rolled oats with boiling water and let the mixture cool down to room temperature

Mix flours, water, sourdough, poolish, maple syrup,  salt and water and let rest for 45 min (Autolysis). Then knead it for about 3 min at low speed, then 6 min on high speed until medium gluten development. Now add the soaker and knead for another 2 min

Ferment for 1 hour.

Form two breads and place them in brotforms with the seam side up.

Proof for overnight in the fridge.

In the meantime heat the baking stone at 250°C.

Slash breads prior baking.

Bake the breads for 45min with steam.

I send this entry to Susans Yeastspotting, too.

5 Responses t_on Maple syrup and oats bread

  1. Maronasc October 24th, 2011

    Your bread looks really delicious! I can easily imagine it with some of the grape jelly that I made recently, so maybe I will try to bake it before I eat all the jelly left! 😉 Have a nice week!

  2. MC October 22nd, 2011

    This bread looks wonderful. I am definitely going to try your version! Thanks for mentioning Noah’s bread. I’ll let him know that it has inspired other bakers…

  3. Mischmi October 16th, 2011

    Oh mann, das sieht so lecker aus.
    Schade, dass man so etwas in glutenfrei nicht hinbekommt (ich jedenfalls nicht…)


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