Maple Oat Sourdough Sandwich Bread

 from Vanilla and Bean - it seems very similar to the multigrain loaf that I've made a few times and one person on facebook, where I found this, said she used a seed mix instead of or in addition to the oats

1 c rolled oats

1/2 c. lukewarm water

Mix and set aside

3/4 c. starter

1 c. milk

1/4 c. maple syrup

1 Tbsp oil

3 c. bread flour - a mixture of whole wheat, white ...

1 1/2 tsp salt

In the evening before you're baking the bread, mix together.  The dough will be stiff.  Cover and let it rest for 30 minutes.

Add the soaked oats and fold, stretch and knead to incorporate for a total of 2-3 minutes.  The dough will be stiff, wet and sticky.  Cover and rest for 30 minutes

Fold and stretch.  You can start the BF now do another 2 stretch and folds with a 30 min rest in between each one.

BF -Cover and let it rise for 8-10 hours.  or 12-14 hours.  The dough is ready when it's doubled in size and is jiggly.

Pre-Shape; with wet hands stretch the dough towards the centre.  Work this all the way around the dough.  Cover and let it rest 15 minutes.

Prep your loaf pan.  Shape the dough into a rectangle or oval in order to fit the pan.  Place it into the pan and let it rise until the dough rises above the edge of the pan.  About an hour.  It will be puffy and look ready to bake.

Heat the oven to 450F, lower to 400F when you put the bread in the oven.  Bake about 45 minutes