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. Make artisan sourdough bread at home! 
Sweet Maple
I just got a copy of Michelle Visser’s new book, Sweet Maple
- Joybilee Farm can teach you how to tap birch trees for syrup making
- Homestead Honey can explain how to tap walnut trees for sap to turn into syrup
To be sure, the mapling aspect of Sweet Maple is for the self-sufficient, homestead-y types. It IS a lot of work, as Michelle honestly shares. However, it’s work that can be done as a family and the family stories are actually one of my favorite parts of Sweet Maple.
If you’d just like to learn to cook and bake with maple syrup, no worries! Sweet Maple can help you out there, too. Michelle makes the case for maple syrup as a healthy replacement for table sugar. She provides multiple recipes from Maple Scones to Maple Pork Stir-Fry to teach us how to work maple syrup into favorite dishes.
In fact, my ten-year-old unwrapped Sweet Maple from its postal envelope and wouldn’t give it to me until she’d read through it. She fell in love with the Maple Blueberry Pie recipe and made it that night!
The Best Sourdough Book
Hands down, of all the sourdough books I’ve read, Melissa Norris’s Beyond Basics with Natural Yeast
- To have on hand for quick lunches Sourdough Pitas
- Sourdough Kulich for the holidays – any holiday!
- For an overnight soak and a healthy breakfast while running out the door – Sourdough Breakfast Cookies
I even use up extra starter in recipes like this non-fermented Pumpkin Biscuit Recipe just because the flavor is SO good!
Sourdough Maple Bread Recipe
This sourdough maple bread recipe is simple and easy to put together the night before to bake up in the morning. It’s a simple no knead recipe that can be used as a sweet bread or a sandwich bread. I used both Sweet Maple and Beyond Basics with Natural Yeast as inspiration for this recipe.
If you’re new to making sourdough bread, here’s a quick tutorial video for this recipe. After you view it, be sure to read the more detailed instructions in the recipe.
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.
- 1 Cup Sourdough starter
- 1/2 Cup Maple syrup, to taste May increase to 2/3 cup, if desired.
- 2 Cups Warm water
- 1 1/2 Tbsp. Sea salt
- 1 Tbsp. Butter, room temperature May also use coconut oil.
- 6-61/2 Cups Fresh wheat flour
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Combine the starter, water, syrup, salt and butter in a mixing bowl. Mix until smooth; can use the whisk attachment of your mixer, if desired. Once done mixing, replace with dough hook attachment.
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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.
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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.
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Wet your hands and punch down the dough.
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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.
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Repeat with the other half of the dough - wet your hands, roll the dough and place into a greased bread pan.
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Place into your oven with the oven light on for extra warmth. Allow bread to rise again until doubled in size - about 2 hours.
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Score the top by cutting a 1/4 inch deep line in the top of the dough with a sharp knife. Bake at 325F/163C for 35-40 minutes or until an inserted thermometer reads 180F/82C.
*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.
Sourdough Maple Bread Notes
Use cast iron bread pans, if you have them, for the best shape and rise. Cast iron bread pans are slightly more narrow than standard bread pans. They help the sourdough maple bread keep its shape during rise and bake times. If you don’t have them, a regular bread pan will do. You can invest in cast iron bread pans
Do you have a favorite maple syrup recipe? PLEASE share it with me in the comments or in our Facebook Group!
Disclaimer: Information offered on the Homestead Lady website is for educational purposes only. Read my full disclaimer HERE.
This sounds so delish! My son and I love breads (especially sourdough) and adding maple seem like the perfect addition for this time of year to change things up 🙂
Thanks for stopping by, Christine! It is SO delicious – you won’t be sorry you made it!
I’m in the middle of making this. Doubled overnight, punched down but it could not be rolled. It’s turned into a sticky mess. I scooped it into pans, this is a new starter(8-9 days old) and the bread I tried to make yesterday also wouldn’t hold shape after the first rise. Is my starter too active? Any ideas what I’m doing wrong? Thanks
Great question, Sara, though I’m sorry you’re struggling – sourdough can sometimes be frustrating! If I’m understanding you correctly, after your punch down, the dough is very wet? If so, let’s see if we can figure out why.
Are you attempting to shape the dough after you’ve kneaded a bit more flour into it? Sometimes it’s necessary to do a quick knead with some flour just to get the loaf shaped. The variation in moisture from dough to dough can usually be traced back to ambient humidity, temperature and the fact that sourdough is a living thing, so it changes. The water from the dough is absorbed by the flour differently each time.
Usually, this can be remedied after punch down by the addition of a little bit more flour and a quick knead. I don’t like to incorporate any unleavened flour, so I keep some Bob’s Red Mill Gluten Free 1 to 1 flour on hand for this. You can use regular flour if you’re not so picky.
If I’ve understood incorrectly, please let me know and I’ll try again. We’ll get this figured out, no worries! I’m mobile today but I’ll be back tonight. If you want to send a picture (should you have the energy to try again!), you can email me through the site at tessa@homesteadlady.com.