Vanilla and Bean · by Traci York★ 5.0 (119)
Overnight Maple Oat Sourdough Sandwich Bread
NUTRITION · PER SERVING50M COOK
CAL 100%·PRO 100%
CARBS 458G76% OF CAL
27G FIBER57G SUGAR374G OTHER
FAT 29G11% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sourdough sandwich bread made with rolled oats and whole wheat flour, lightly sweetened with maple syrup. Requires a sourdough starter and overnight preparation. Ideal for toast and sandwiches.
componentamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 C (100g) Whole Rolled Oats (plus 2 Tbs for the top)
- 1/2 C (105g) Water (room temperature)
- 3/4 C (150g) Sourdough Starter (100% hydration, previously feed and bubbly)
- 1 C (230g) Milk ((nut milk or whole dairy milk) I use 1/2 diluted unsweetened cashew milk - 80F (26C))
- 1/4 C (80g) Maple Syrup
- 1 Tbs (14g) Olive Oil ( + more for oiling the pan)
- 1/2 C + 1 Tbs (100g) Whole Wheat Bread Flour ((see note**) or whole wheat flour)
- 2 C + 3 1/2 Tbs (300g) Bread Flour
- 1 1/2 tsp (10g) Fine Sea Salt
At a glance
PER SERVING · TIME 50M
CAL 100%·PRO 100%
CARBS 458G76% OF CAL
27G FIBER57G SUGAR374G OTHER
FAT 29G11% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 50m
- Sodium
- 4953mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1329mg
- Calcium
- 328mg
- Iron
- 29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 4953MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.