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!
I just got a copy of Michelle Visser’s new book, Sweet Maple. This book is a cookbook, but it’s also a detailed accounting on how to harvest your own maple syrup. With detailed instructions, great photos, lots of DIYs and experience shared, Michelle’s family makes it easy for you and I to learn about tapping maple trees.
- 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 is my favorite. I’ve used it for several years now for all my sourdough baking. She writes in normal-person speak and her recipes are fabulously reliable. Here’s her book on Amazon:
- 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
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.
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.
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 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 for future sourdough maple bread loaves by purchasing them from Amazon:
Do you have a favorite maple syrup recipe? PLEASE share it with me in the comments or in our Facebook Group!