100% Whole Wheat Sourdough Sandwich Bread with Maple and Oats

whole wheat sourdough sandwich bread

Making a 100% whole wheat sourdough sandwich bread has been on my baking bucket list for a long time. With cookbook recipe testing finished, the time was finally right! Although this loaf took many, many trials, I am pleased with how wholesomely delicious it turned out!

While I often replace about 30% of the flour in my go-to soft sourdough sandwich bread with whole grains, I knew making a completely whole wheat loaf would require some adjustments. One adjustment was amount of dough — because whole wheat does not rise as much as white flour, I had to increase the amount of dough in the tin to end up with slices that I considered tall enough.

Another adjustment was fermentation timetable. There is less “wiggle room” when it comes to whole wheat — the added nutrients cause fermentation to move quickly, which can cause the dough to overproof if you aren’t paying attention. Overproofing whole wheat doughs can lead to unpleasant sourness and a rougher crumb. For these reasons, I make this loaf all in one day (minus building the levain and soaker, which I prepare the night before). I experimented with refrigerating the dough partway through bulk fermentation (which I often do with other enriched doughs), but even with my fairly cold fridge the dough rose more than I expected and I ended up with overly sour loaves.

In addition to whole wheat flour, I decided to include an oatmeal soaker — I love the nutty tenderness oats add! Oats also hold on to moisture, helping this bread stay soft for days (though I especially enjoy this bread toasted)! I also used milk powder, maple syrup, and oil for additional softness and subtle sweetness. You can omit the milk powder if you want to keep this bread completely vegan, or try substituting a non-dairy milk powder. All in all, this loaf is nutty, wholesome, and just subtly sweet — — perfect for sandwiches and toast!

A few additional notes:

  • If you’ve made any of the enriched sourdough loaves on this site, you may remember that two keys to a soft crumb and good rise are thorough mixing and full proofing. This is still the case with this loaf. However, it is easy to overknead whole wheat dough, especially using a stand mixer; go slowly and check the dough often for the windowpane. (Alternatively, you can knead this dough by hand.)
  • If you follow me on Instagram, you may know that I worked quite a bit on trying to eliminate some small dense areas that can show up on the bottom and sides of pan loaves, particularly when using a 9x4x4 pullman loaf tin. After talking to some other bakers, a lot of reading, and additional tests, I’ve concluded that provided your fermentation is on point, this probably happens because the dough is being compressed as it rises and bakes. I don’t notice this issue in a standard 9×5 loaf tin (see comparison photos below), which has tapered sides (allowing the loaf to relax outwards). To me, this is an aesthetic issue — I don’t notice these areas when I eat the bread. Personally, I am willing to sacrifice a “perfect” crumb for a nice, tall slice; so I will continue to happily use my Pullman pan for this loaf! Keep in mind that there may be other reasons for dense spots — underfermentation or underbaking being the main ones.
  • There are many different ways to shape a sandwich loaf; I describe one I like below. It is similar to how I shape my soft sourdough sandwich bread; but instead of dividing the dough into three pieces, I keep it in one piece — the dough seems to compress a little less this way.
  • It’s important to bake and cool this loaf fully. Make sure the very center of the loaf registers 205F — there’s a lot of moisture in this loaf with the oat soaker, and if you underbake the insides will turn out gummy and the sides may cave in. Additionally, wait for the loaf to cool fully before slicing so the crumb can fully set — I like to give it at least 3 hours.
  • As with all recipes but especially sourdough ones, the times listed below are for guidance/general ballpark. Exact timings will vary depending on the strength of your starter, how fresh your flour is, and the temperature of your environment. Paying attention to the physical cues — the appearance and feel of the dough and amount of rise — is much more important than sticking to a strict timetable!

ww sandwich loaf proofing
ww sandwich loaves two tins
ww sandwich loaf crumb comparison

100% Whole Wheat Sourdough Sandwich Bread with Maple and Oats

Makes one 9x4x4 or 9×5 loaf

Ingredients:

For the stiff sweet levain:

  • 24g ripe 100% hydration sourdough starter
  • 39g water, at room temperature
  • 72g whole wheat flour
  • 11g sugar (I used brown sugar)

For the oatmeal soaker:

  • 60g rolled oats (regular, not quick)
  • 150g boiling water 

For the final dough:

  • 177g water, at room temperature 
  • 34g neutral vegetable or olive oil
  • 45g maple syrup 
  • All of the stiff sweet levain
  • 336g whole wheat flour (I used half organic hard whole wheat and half Flourist sifted red spring wheat)
  • 30g milk powder
  • 9g salt
  • All of the oatmeal soaker

To finish:

  • Additional rolled oats, for garnish (optional)
  • 14g / 1 Tbsp melted butter (optional)

Method:

  1. Make the stiff sweet levain (Day 1, evening): In a medium bowl, mix together the starter, water, whole wheat flour, and sugar until well combined. It should resemble a stiff dough. Cover and ferment at room temperature (74-76F) until tripled in volume and the top is starting to flatten, about 10-12 hours.
  2. Make the oatmeal soaker (Day 1, evening): Place the oats in a small bowl and pour the boiling water over them. Stir to make sure all the oats are hydrated. Cover and let sit until you are ready to mix the dough. (I do this at the same time I mix the levain.)
  3. Autolyse the dough (Day 2, morning): In the bowl of a stand mixer fitted with the dough hook, combine the water, oil, and maple syrup. Tear the ripe stiff levain into several pieces and add it to the liquid. Stir with a flexible spatula to disperse and break up the levain. Add the whole wheat flour and milk powder. Stir just until all the flour is hydrated and there are no dry spots. The dough should be fairly stiff at this point. Cover and let sit for 45 minutes.
  4. Mix the dough: Add the salt to the autolysed dough. Mix on low (speed 1 on a KitchenAid) until the salt is evenly dispersed and the dough begins to smooth out, about 3-4 minutes. Increase the speed to medium low (speed 2-3 on a KitchenAid) and mix until the dough is very smooth and supple and reaches windowpane stage, about 5 minutes. Scrape down the dough hook a couple of times during this process to make sure the dough is evenly mixed. (Alternatively, you can knead by hand — it will take longer, but this dough is easy to handle.)
  5. Add the oatmeal soaker: Add the oatmeal soaker and use your hands to squish it into the dough, folding the dough over onto itself several times to disperse the soaker evenly. Mix on low for one minute to make sure the dough is evenly mixed — do not overmix, or the gluten may start to break down. The dough may be a little sticky, but still strong and smooth and hold together easily. Transfer to a large oiled bowl or container for bulk fermentation. Desired dough temperature is 76-79F.
  6. Bulk fermentation: Let the dough rise at room temperature until it has risen 60-75%, about 2-3 hours at 75-77F. Because the dough was well-developed during mixing, there’s no need to do any stretches and folds (though you can if you want to). When ready to shape, the dough should feel airy and puffy, but still strong — do not push the bulk too far as the high whole-grain percentage can cause the dough to overferment quickly.
  7. Shape: Turn the dough onto a lightly floured surface. To create a very tight, even crumb (my preference for sandwich breads), use a rolling pin to roll the dough into a rectangle about 9 x 13. Starting with a short edge, roll the dough up tightly like a jelly roll. Let rest 10 minutes, uncovered. Roll into a rectangle again, along the seam, and re-roll like a jelly roll as tightly as possible. (Try to get the short edge as close to 9″ as possible, but a little under is fine — the dough will relax to fill the tin.)
  8. Coat: Lightly grease a 9x4x4 or 9×5 loaf pan. If you want to coat your loaf with oats, lay down a clean, lint-free tea towel and sprinkle with a thin, even layer of rolled oats. Lightly spritz the shaped loaf with water, then carefully flip the loaf onto the towel, seam side up. Use your hands to rock the loaf back and forth a few times so that the oats stick to the loaf. Transfer the loaf to the prepared pan, seam side down. Cover with lightly oiled plastic.
  9. Proof: Proof the loaf at room temperature until it has doubled in size and passes the “poke test” — when you gently poke the loaf with a floured finger, the indentation should fill back very slowly. In a 9x4x4 pan, the dough should have risen about 1 inch above the rim in the center (in a standard 9×5 pan, about 2 1/2 inches). This typically takes me about 1 1/2 to 2 1/2 hours; but exact timing will depend on the warmth of your kitchen and strength of your starter.
  10. Preheat the oven: About 45 minutes before you anticipate your loaf being ready to bake, preheat your oven to 425F with a rack in the middle and a rack below (for steaming, optional). About 10-20 minutes before baking, place a few small dishtowels (preferably ratty ones) in a roasting pan. Pour enough very hot or boiling water over the towels to fully saturate them. Place the roasting pan in the oven on the lower rack. (This is optional but helps create steam in the oven. I find this gives the loaf a better rise and shiny crust without needing to use an egg wash.)
  11. Bake and cool: Bake the loaf for 20 minutes, then remove the roasting pan. Turn the oven temperature down to 400F and continue baking for another 20-25 minutes, or until the top is well browned and the internal temperature of the very center of the loaf reaches 205F. (If the loaf is taking on too much color for your liking, tent it with foil midway through baking.) Once the center has reached 205F, remove loaf from the tin and return to the oven to bake for 1-2 more minutes (optional, for more color on the sides/bottom). Transfer the loaf to a wire rack and brush melted butter over the top and sides — this optional finish helps keep the crust soft and flavorful. Let the loaf cool completely before cutting, at least 3 hours. Store leftovers in a sealed plastic bag for 4 to 5 days, or freeze for longer storage.
WW sandwich loaf pullman profile

Sourdough Epi Wreath

sourdough epi wreath with ribbon

Just popping in to share this simple, festive bread idea for your holiday baking inspiration! A bread wreath is perfect as a dinner table centerpiece (just put a bowl of good salted butter in the middle!) or edible gift. You can also use this technique with larger or smaller pieces of dough (the bake time might change slightly), though I like the crust-to-crumb ratio of this size plus the fact that it’s the size of an actual wreath! This would also work well with any lean bread dough that’s not too slack (hydrated).

Sourdough Epi Wreath

Makes 1 medium wreath

Ingredients:

Method:

  1. Turn the dough out onto a lightly floured surface. Shape into a loose round. Cover and let rest for 10 minutes. Meanwhile, prepare a sheet pan with parchment paper and lightly dust with semolina / cornmeal. (Note: I like to double up on baking sheets for these wreaths to keep the bottom from scorching.)
  2. Degas and shape into a tight, smooth boule (round). Lightly flour your hands and use your thumbs to poke a hole in the center. Gently stretch the dough to widen the circle. The wreath should be about 10 inches across and the hole in the center at least 4 inches (it’ll shrink back a bit when you put it down).
  3. Place the wreath on a prepared sheet, seam side down. Lightly mist with oil and cover with plastic wrap. Allow to rise at room temperature until the wreath is puffy and has increased by about 50% (this takes me about 1.5-2 hours). About an hour before baking, preheat the oven to 500F with a baking stone on the center rack and sheet tray on the bottom of the oven.
  4. When the wreath is ready to bake, have ready a measuring glass with hot water and a pair of sharp kitchen scissors. Dust the top of the wreath with rice flour. Use the kitchen scissors to cut the dough at a sharp angle (30-45 degrees) almost all the way through the dough. After snipping, pull the point away from the center (towards you). Repeat all the way around the wreath.
  5. Transfer the wreath to the oven and carefully pour about 1 cup of hot water into the sheet tray on the bottom of the oven. Bake for 5 minutes, then turn the heat down to 450F and bake for another 20-25 minutes or until the wreath is golden brown and sounds hollow when tapped. Transfer to a wire rack to cool.
sourdough epi wreath

Sourdough Challah

sourdough challah six strand

Finding a solid sourdough challah recipe has been on my bread baking list for awhile. While I have a sourdough enriched sandwich bread recipe that I love, the appeal of challah to me is that it’s dairy free and the dough is easy to shape into beautiful braids — perfect for holiday celebrations! Leftover challah also makes excellent French toast, bread pudding, bostock…basically, I’m never sad to have a few extra slices!

After trying a few different recipes/methods, I’ve finally landed on one I like. The dough handles beautifully; and so long as you use fresh starter, there is barely, if any, a hint of sourdough tang. The formula is based on Maggie Glezer’s sourdough challah recipe, with a few adaptations to the flour mix and fermentation times. I’ve also been experimenting with add-ins and substitutions, so stay tuned for more challah-based recipes soon!

pumpkin challah
A few notes:
  • As with all bread recipes, proper fermentation is key to success. Although I’ve provided general timings which work in my kitchen, keep in mind they may vary greatly depending on the temperature of your kitchen and the strength of your starter. I’ve tried to provide visual cues to help you along — as they say, watch the dough and not the clock!
  • The original recipe called for all bread dough, but I prefer a mix of bread, all purpose, and whole grain for a balance of softness, chew, and flavor.
  • There are many ways to shape challah; I particularly like the 6-strand braid, 4-strand braid, and round challah. For best results, weigh out the dough into even portions for the most even-looking braid.
  • To make pumpkin challah, replace the 60g warm water in the final dough ingredients with 75g pumpkin puree. I like to use maple syrup as the sweetener in this variation. Pumpkin provides more color than flavor in this variation (see photo below), though for extra “pumpkin spice” you can spread the filling from this sourdough cinnamon raisin bread on the rolled out dough before shaping the dough into logs (replace the cinnamon with pumpkin spice). Make sure to firmly seal the seam and ends or liquefied sugar will leak out of the braid!
  • Like other enriched sourdough recipes, this recipe takes time — though most of it is hands-off. I like to break the work into the following 3-day schedule:
    • Day 1, right before bedtime: prepare stiff levain.
    • Day 2, morning: mix dough and ferment until doubled. Refrigerate dough once doubled.
    • Day 2, right before bedtime: shape challah and let proof at room temperature overnight.
    • Day 3, first thing in the morning: bake challah.
    • Note: If you want to mix and bake all in one day, you could shape and proof the dough right after the dough has doubled. Proof time will likely be a little shorter since the dough doesn’t have to warm back up to room temperature. I personally prefer the above schedule because I find cold dough easier to shape and I like having the bread freshly baked in the morning.
sourdough pumpkin challah cut

Sourdough Challah

Makes one large loaf (or two smaller loaves, or many buns) | Adapted from Maggie Glezer via The Fresh Loaf

Ingredients:

For the stiff levain:
  • 40g very active, fully fermented 100% hydration sourdough starter, refreshed 8 to 12 hours earlier
  • 52g warm water
  • 108g bread flour

Mix all ingredients together and allow to ferment at room temperature for 8-12 hours, or until ripe (it should triple in volume).

For final dough:
  • 60g warm water
  • 3 large eggs, plus 1 for glazing
  • 10g fine sea salt
  • 55g olive oil (or other neutral oil)
  • 65g honey or maple syrup
  • 250g bread flour
  • 100g AP flour
  • 50g whole grain flour
  • All of the levain
  • Sesame / poppy seeds or pearl sugar, for garnish (optional)

Method:

  1. In the bowl of a stand mixer fitted with the dough hook, whisk together all ingredients from water through honey/maple syrup until combined.
  2. Add the flour and levain (torn into several pieces to make it easier to incorporate). Use a silicone spatula or your hands to mix until ingredients are roughly combined.
  3. Mix the dough on a low-medium speed (3 or 4 on a KitchenAid mixer) until smooth, about 5 minutes. You can also do this by hand, which should take 8-10 minutes. The dough should be on the firm side but still easy to knead. If your dough is overly sticky and doesn’t hold together after kneading, add additional bread flour 1 tbsp at a time until the dough holds together. Avoid adding too much flour as this may make your loaf dry and overly dense.
  4. Transfer the dough to a lightly oiled container. Ferment at warm room temperature until doubled. This took me about 4 hours, but will depend on the temperature of your kitchen and strength of your starter.
  5. Fold the dough and refrigerate for at least 2 hours, or up to 12.
  6. When you are ready to shape, remove the dough from the refrigerator and divide equally into the number of pieces desired on a lightly floured surface. (I like to do 6 pieces for a 6-strand braid or 4 for a round challah.) Loosely round, then cover and let rest for 10-15 minutes. Meanwhile, line a large baking sheet with parchment paper or a silicone mat. Also, whisk the remaining egg with a pinch of salt for the egg wash.
  7. Working one at a time, roll each piece into a thin sheet (about 1/8″ thick) — the shape isn’t important, but aim for an even thickness. Roll up tightly like a jelly roll, pinching the seams and ends to seal. Repeat with other pieces.
  8. Roll each piece into ropes of even lengths (I aim for 24-26″), tapering the ends. Braid as desired (see notes above).
  9. Transfer shaped loaf to the prepared baking sheet. Brush the entire surface with a coat of egg wash, then cover loosely with oiled plastic wrap. Cover and refrigerate the remaining egg wash; you will need it later.
  10. Allow the loaf to proof at room temperature until at least doubled and very puffy (but still defined). This takes me 8-10 hours at cool room temperature. About half an hour to 45 minutes before baking, preheat the oven to 350F with a rack in the middle. Right after preheating the oven, uncover the loaf and brush with another coat of egg wash.
  11. When the oven is ready, brush the loaf with a final coat of egg wash. Sprinkle with sesame/poppy seeds or pearl sugar, if desired.
  12. Bake for 35-45 minutes, rotating pan halfway through baking, or until the top is well browned and the loaf registers 200F. (Tent with foil if the loaf is browning too quickly). Cool on a wire rack before slicing.

Sourdough Italian Rolls

sourdough italian rolls with tomatoes

Every so often my kids and I will walk down to our neighborhood Italian bakery. I usually let them pick a treat for the road, and my son almost always walks past the cookies and pastries and chooses a plain, white Italian roll. (Once he did ask for a rum ball. Good thing I asked the cashier what it was before agreeing.) And he absolutely has no problem demolishing the whole thing (they’re probably 6-7 inches long!) in one sitting.

As an avid bread baker, I was determined to make something similar that would garner the same enthusiasm. And this is it! Simple rolls that are crusty-but-not-too-crusty and a soft but chewy crumb. They are naturally leavened, but are very mild and slightly sweet in flavor.

Also, these rolls are a lot of fun to make. The dough is easy to handle, and you can either make them in one day or retard the dough overnight (I’ve noted in the method when to refrigerate the dough if desired.) They are the perfect all-purpose roll: use them for sandwiches, as an accompaniment for soups and stews, or just eat them plain, like my kid. Personally, I like them slightly warm from the oven with some good salted butter.

(By the way, I asked my son why he liked this particular recipe so much, and he explained that it was because the rolls were oval. What can I say? That being said, you can shape this dough any way you want — baking time may need to be adjusted.)

sourdough italian rolls

Sourdough Italian Rolls

Makes 8 medium rolls | Adapted from Wild Yeast Blog

Ingredients:

For the stiff levain:
  • 64g mature 100%-hydration sourdough starter
  • 128g bread flour 
  • 128g AP flour
  • 192g water

Combine all ingredients and mix together until smooth. Cover and allow to ferment at room temperature until ripe, 8-12 hours (it should at least double).

For the final dough:
  • 224g bread flour
  • 64g AP flour
  • 32g semolina flour
  • 170 g water
  • 12g salt
  • 14g sugar
  • 28g olive oil
  • All of the levain

Method:

  1. Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low to combine, then raise the speed to low-medium (3 or 4 on a KitchenAid). Continue mixing until the gluten is moderately developed. The dough should be soft, but not sticky.
  2. Transfer the dough to an oiled container. Allow to rise at room temperature until doubled, folding every 30 minutes for the first hour. The time it will take to double will depend on how active your starter is and the temperature of your room; mine took about 2.5-3 hours. (Note: if you’d like, you can retard the dough overnight after it’s almost doubled. When you’re ready to bake, allow the dough to rest and come to room temperature for 30-45 minutes after dividing.)
  3. Turn the dough out onto a lightly floured surface. Divide into 8 equal pieces, about 130g each, and shape into loose rounds. Cover and let rest for 10 minutes. Meanwhile, prepare a large sheet pan with parchment paper and lightly dust with semolina / cornmeal. (Note: I like to double up on baking sheets for these rolls to keep the bottoms from scorching.)
  4. Shape each round into a batard (oval) and transfer, seam side down, to the prepared baking sheet. For these rolls I like to degas fairly well and shape tightly for a nice, even crumb.
  5. Lightly mist the rolls with oil and cover. Allow to rise at room temperature until the rolls have increased by about 50% (this takes me about 1.5-2 hours). About an hour before baking, preheat the oven to 500F with a baking stone on the center rack and sheet tray on the bottom of the oven.
  6. When the rolls are ready to bake, have ready a measuring glass with hot water. Lightly dust the tops of the rolls with rice flour, if desired, and slash the top of each roll down the center with a sharp blade (I like a curved lame for this).
  7. Transfer the rolls to the oven and carefully pour about 1 cup of hot water into the sheet tray on the bottom of the oven. Bake for 5 minutes, then turn the heat down to 450F and bake for another 15-20 minutes or until the rolls are golden brown and sound hollow when tapped. Transfer to a wire rack to cool.

Homemade ricotta and blistered tomato toasts

This post is sponsored by Paderno Kitchenware. As always, all opinions expressed are my own.

Have you ever tried making cheese? If not, ricotta is a great place to start — it’s one of the simplest cheeses you can make at home and honestly tastes so much better from what you find in the supermarket. And all you need is some milk and an acid!

Although you can make ricotta on the stovetop, this time I used the Paderno 6-quart Programmable Slow Cooker. Using a slow cooker offers a couple advantages. First, it allows for a more gentle heating of the milk (which you can stretch to a few hours if you are busy with other things). Second, it helps maintain a constant temperature once the acid is added.

While most ricotta recipes instruct you to let the acidified milk sit for 5-10 minutes before straining, I learned from a Serious Eats article that the yield and taste of homemade ricotta is vastly improved if you keep the mixture at a higher temperature for 20 minutes. On the stovetop, this means constant heat adjustments and pan babysitting. But thanks to the heat retention of the enamel crock and the precise temperature settings of the slow cooker, this part of the ricotta-making process is simple. Just hit a button and let the slow cooker do the work for you!

My favorite way to enjoy fresh ricotta is on fresh bread; and for these toasts, I baked a loaf of sourdough bread in the Paderno Dutch Oven. Baking bread in a dutch oven is a simple way to mimic the steam ovens commercial bakeries use. The thick walls and tight cover of the dutch oven seal in moisture and heat, allowing the loaf rise to its potential and develop a shiny, crackly crust!

Sometimes I top ricotta toasts with a drizzle of honey or swirl of jam. But during the summer (aka tomato season) you can’t beat blistered cherry tomatoes and fresh basil. I could honestly eat this any meal of the day — simple perfection!

A few notes:

  • This ricotta recipe is easily doubled; just note that it may take a bit more time initially for the milk to reach temperature.
  • To bake a loaf of bread in a dutch oven, put the dutch oven (with the cover) in the oven while the oven is preheating. Turn your unbaked bread dough onto a piece of parchment and score as desired. Carefully remove the preheated dutch oven and take off the lid. Transfer the dough, still on the parchment, to the dutch oven and replace the lid. Return the dutch oven to the oven and bake for about 20 minutes (or roughly half the baking time); then remove the lid and continue baking the bread until finished.

Homemade ricotta and blistered cherry tomato toasts

Ingredients:

For the homemade ricotta:
  • 4 c whole milk (substitute up to 1/2 c heavy cream if desired)
  • 1 Tbsp + 1 tsp (20 ml) distilled white vinegar
  • Pinch of fine sea salt (to taste)
For the blistered cherry tomatoes:
  • 1 pint cherry tomatoes
  • 1 Tbsp olive oil
  • Salt and pepper, to taste
To finish:
  • 4 thick slices sourdough or country-style bread, homemade or store-bought
  • Extra virgin olive oil
  • Fresh basil
  • Flaky salt and freshly ground pepper

Method:

  1. For the homemade ricotta: Pour the milk into the slow cooker. Heat, partially covered, until a digital thermometer reaches 185F. This can be done over a few hours on the low or medium setting, or in 30-60 minutes on the high setting. Stir occasionally to keep the milk from scorching on the sides.
  2. Once the milk reaches 185F, turn off the slow cooker. Add the vinegar and gently stir for about 10 seconds to distribute. Turn the slow cooker back on to the low setting and maintain a temperature of 175-190F for twenty minutes without stirring. Meanwhile, line a strainer with cheesecloth and suspend over a large measuring glass or bowl.
  3. After twenty minutes, use a slotted spoon to transfer the curds to the lined strainer. Allow to stand until the excess liquid has liquid has drained off, or until you reach desired texture (less time for a softer ricotta and more for drier). Add salt to the curds and gently stir to distribute. Use immediately or store refrigerated in an airtight container for up to three days.
  4. For the blistered cherry tomatoes: In a medium skillet, heat the olive oil over medium-high heat until shimmering. Add the tomatoes and saute until blistered, about two minutes. Transfer to a bowl and season to taste.
  5. Assemble the toasts: toast bread if desired. Spread on ricotta and top with blistered tomatoes. Finish with a drizzle of olive oil, flaky salt and a few turns of freshly ground pepper, and fresh basil leaves.


Sourdough Focaccia

carapelli focaccia
This post is sponsored by Carapelli Olive Oil. As always, all opinions expressed are my own.

While I love a hearty whole-grain sourdough loaf, nothing hits the spot like a fresh piece of focaccia fresh out of the oven. With a salted top, chewy interior, and crisp bottom, it’s the perfect accompaniment to a bowl of soup or stew. But it’s also a pretty tasty snack on its own, dipped in some good olive oil.

Focaccia is also one of the simplest breads to make, so it’s great for beginners or for days when you don’t have the time to babysit your dough. You don’t have to do much shaping or kneading for this bread — just mix, let it double, fold and let double again (this gives an extra airy, even texture); then gently turn into an oiled pan and let it rise some more before topping and baking. I’ve found that the key to really good focaccia is patience — really give it time to double twice for the best texture and flavor, and don’t be in a hurry to push it out to the edges of your pan.

For this sourdough focaccia, I used Carapelli Extra Virgin Olive Oil to create a flavorful bread with a crisp bottom and luscious, chewy interior. It’s especially delicious served with Carapelli Founders Edition Extra Virgin Olive Oil, a fresh and well-balanced blend with notes of wildflower and citrus. While you can top your focaccia with anything you want, I like to keep it simple with flaky salt, pepper, and a light sprinkling of herbs and parmesan to let the flavor of the bread and olive oil really shine.

A few notes:
  • I typically mix and bake focaccia in the same day, but you can retard the dough overnight too. You can refrigerate the dough either after the first doubling (fold, then put in the fridge to double again, then proceed as written); or you can refrigerate the dough after it’s been turned out into the oiled pan.
  • If you’re baking for a crowd, you can double this recipe and bake it in two 8-inch pans or in one 9×13 pan.
crumb shot focaccia
focaccia olive oil pour

Sourdough Focaccia

Makes one 8×8 pan

Ingredients:

  • 95g ripe sourdough starter (100% hydration)
  • 156g water
  • 1/2 tbsp olive oil (plus more for coating the pan and drizzling)
  • 213g bread flour
  • 10g rye flour
  • 5g sea salt
  • Flaky salt, pepper, thyme leaves, and grated parmesan

Method:

  1. Mix together all ingredients from starter through sea salt until smooth. Transfer to a well oiled container and cover with plastic wrap or a tea towel.
  2. Let dough rise until doubled (this can take 3-6 hours, depending on the temperature and the strength of your starter). Fold, then let double again.
  3. Pour a couple Tbsp of olive oil into 8×8 pan and tilt to cover the entire bottom.
  4. Carefully turn dough into the oiled pan, doing your best not to let it deflate. Let rest, covered, for 30 minutes, then gently press from the center out to fill the corners. (If the dough resists at all, let it rest for another 10 minutes and try again.) Let rise, covered, until very puffy and airy (in my 2-inch high pan, the dough comes up halfway). This usually takes me 2-3 hours (longer if the dough has been refrigerated overnight — see notes above). About 30-60 minutes before baking, preheat the oven to 500F with a rack and baking stone (if you have one) in the middle.
  5. When you’re ready to bake, drizzle the focaccia with olive oil and dimple the top with your fingers. Sprinkle with flaky salt, black pepper, and thyme leaves, if desired.
  6. Bake at 500F for 10 minutes, then turn the oven down to 450F and bake for another 15-20 minutes or until nicely browned and risen. Sprinkle on some parmesan during the last 10 minutes of baking, if you’d like.
  7. Let the focaccia cool in the pan for a couple of minutes before removing and cooling on a wire rack. It’s best served fresh out of the oven, but leftovers can be wrapped in foil and re-warmed in a low oven the next couple of days.


hannah poking focaccia


Pineapple Coconut Buns

pineapple coconut buns

One of the first recipes I ever posted on this site was Chinese Cocktail Buns, or gai mei baos. These soft, fluffy buns with a buttery coconut filling were a favorite from my childhood and definitely the first item I reach for in any Chinese bakery.

It’s hard to improve on a classic, but for a long time I’ve thought that my ideal Chinese bun would have the luscious filling of a gai mei bao and the sweet cookie topping of another favorite, pineapple buns (or bo lo baos). (These buns don’t actually contain pineapple — they’re named such because of the crackly topping that vaguely resembles a pineapple.) I finally had a chance to test this theory by making these hybrid pineapple coconut buns, and let me tell you — Best. Idea. Ever. I honestly could eat these for breakfast every day! They were just divine slightly warm from the oven, but lasted very well for several days, just needing a few seconds in the microwave to restore the soft texture.

A few notes:

  • As written, making these pineapple coconut buns is a two day project. I prepare the levain for the bread in the morning, mix the dough in the afternoon, and shape/fill/bake the buns the next day. If you don’t have a sourdough starter or want to make this a shorter project, you can use the dough in the original Chinese Coconut Cocktail Buns post — just divide into 12 pieces and shape/fill/bake as directed below.
  • I highly recommend using caster (or superfine) sugar for both the filling and topping for the best consistency. I make my own by just grinding regular granulated sugar in the food processor for about a minute.

pineapple coconut buns side

Pineapple Coconut Buns

Makes 12 buns

Ingredients:

For the sourdough milk bread:

For the levain:

  • 18g starter
  • 31g milk
  • 57g bread flour

Mix together and let ripen at room temperature until mature (6-12 hours, depending on environment).

  • 284g bread/AP flour
  • 46g sugar
  • 52g unsalted butter, at room temperature
  • 21g milk powder
  • 53g egg
  • 6g salt
  • 104g milk
  • 88g cream
  • All of the levain

For the coconut filling:

  • 180g unsalted butter, softened at room temperature
  • 80g caster sugar
  • 50g cake flour
  • 60g milk powder
  • 90g unsweetened desiccated coconut

For the pineapple topping:

  • 125g cake flour
  • 55g caster sugar
  • 40g lard or shortening, at room temperature
  • 7 g milk power
  • 1 egg yolk
  • 1 Tbsp cream (plus more, if needed)
  • 1 tsp condensed milk (optional; use extra cream instead)
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda

To finish:

  • 1 egg yolk, beaten
  • Simple syrup

Method:

For the sourdough milk bread:

  1. Mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 30-60 minutes.
  2. Add salt, and knead dough until gluten is moderately developed (about 5 minutes on medium speed, using the dough hook on a stand mixer). The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Add butter in two batches, mixing the first completely before adding the second. Continue kneading at medium speed until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day!
  3. Transfer to a clean and lightly oiled bowl, cover, and bulk rise at room temp for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate at least 8 hours, or overnight.
  4. The next day, take the dough out and transfer to a lightly floured surface. Divide into 12 equal portions and shape into loose rounds. Cover with lightly oiled plastic wrap and rest for 1 hour.
  5. While the dough is resting, prepare the filling and topping. To make the filling, cream together the butter and sugar until combined. Add the cake flour, milk powder, and coconut and mix to combine. I like to chill my filling for 20-30 minutes to make it easier to handle.
  6. To make the topping, combine the flour, sugar, milk powder, baking powder, and baking soda in a medium bowl. Add the lard or shortening and rub it into the dry ingredients. Whisk together the egg yolk, cream, vanilla, and condensed milk and pour over the dry ingredients. Stir to combine, then knead until a dough forms. If the mixture is too dry to hold together, add cream a tsp at a time until everything is hydrated. Wrap the dough in plastic wrap and keep at room temperature.
  7. When the dough has rested, line a large baking sheet with parchment paper or a Silpat. Take the filling mixture and divide it into 12 equal portions (I like to roll it into rounds, then flatten slightly). Take a piece of dough and roll it into a circle, making the edges a little thinner than the middle. Place a portion of filling in the center, then fold the edges up and over the filling and pinch tightly to seal. Place seam side down on the prepared baking sheet and repeat with the remaining dough.
  8. Cover the buns with lightly oiled plastic wrap and proof at room temperature until about doubled in size, about 5-7 hours. When the buns are nearly ready, preheat the oven to 400F.
  9. Just before baking, top the buns. Divide the topping dough into 12 equal pieces. Roll each piece between your hands to form a ball. Working one at a time, flatten a piece with your hand. Using a rolling pin, roll into a thin round big enough to cover a bun. (I find covering the dough with a piece of plastic wrap while rolling makes this easy to do.) Brush the top of the bun with a bit of water, then carefully place the topping round on top, using a small offset spatula. Repeat with remaining buns.
  10. Brush the top of each bun with the beaten egg yolk. Bake for 10 minutes, then reduce the heat to 375F and continue baking until the tops are golden brown and buns sound hollow when tapped on the bottom, about 10-15 more minutes. As soon as the buns come out of the oven, brush with simple syrup. Leftover buns store well for a few days in an airtight container. Microwave for 15-20 seconds to soften.

Sourdough Bagels

sourdough bagels 1

A few months ago, my husband casually mentioned that one of his favorite breakfasts was a bagel with cream cheese. How did I not know this, after five years of marriage??? After bemoaning that fact for awhile, I decided to get to work on a house bagel recipe.

I’ve posted a bagel recipe before, which is definitely delicious and worth making. But this time around I really wanted to put my own spin on bagels, incorporating my favorite features of New York (chewiness) and Montreal-style (a touch of sweetness and enrichment from eggs and oil) bagels and adding sourdough. After test batch after test batch, here we are!

A few notes:
  • There are many ways to shape bagels, but I prefer the rope method. It makes for a nice even crumb and the center hole stays a bit more open. If you need a visual, this video is similar to what I do.
  • This recipe calls for a couple special ingredients — vital wheat gluten and barley malt syrup. I can get both easily at my local bulk food / health food stores. In a pinch, you can sub in more bread flour for the VWG and honey or brown sugar for the barley malt syrup, but I really do feel like these two ingredients make bagels more….bagel-y! The VWG adds extra chew and the barley malt syrup has a unique flavor that is so distinctive.
  • This dough is quite stiff so it’s easiest to mix it in a stand mixer with a dough hook. If you do it by hand be prepared for a good workout — it’ll probably take a good 15+ minutes of hand kneading.
  • Bagels are best enjoyed soon after baking. You can toast them on the second or third day (store them in a plastic bag), but any longer than that I’d recommend splitting and freezing, then reheating in the toaster.
bagels with cream cheese
single bagel
split bagel

Sourdough Bagels

Makes ten 3 oz. bagels / Adapted from many sources

Ingredients:

  • 340g bread flour (I have subbed in 15% whole wheat flour with good results)
  • 10g vital wheat gluten (makes bagels extra chewy — sub more bread flour if you don’t have it)
  • 100g water (room temperature)
  • 20g olive oil
  • 50g egg (about 1 large)
  • 28g milk powder
  • 16g barley malt syrup
  • 20g granulated sugar
  • 10g kosher or sea salt
  • 300g active 100% hydration sourdough starter
  • 2 Tbsp honey or barley malt syrup (for poaching)
  • 1/4 c regular or baked baking soda
  • Assorted seeds, for topping (if desired)

Method:

  1. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, vital wheat gluten (if using), milk powder, sugar, and salt.
  2. In a large glass measuring cup or bowl, whisk together the water, olive oil, egg, barley malt syrup, and starter.
  3. Add the wet ingredients to the dry ingredients, then turn the mixer on low to combine.
  4. Turn the mixer up to medium-low and mix until the dough is very smooth and strong (about 8 minutes, but depends on the strength of your mixer).
  5. Turn the dough out onto an unfloured work surface and form into a smooth ball. Cover with lightly oiled plastic wrap or a large mixing bowl and let rest for 10 minutes.
  6. Divide the dough into 10 equal portions, about 85g / 3 oz. each. Round each piece into a ball (it doesn’t have to be too tight) and let rest another 10 minutes.
  7. Line a large baking sheet with parchment paper and dust with semolina.
  8. To shape the bagels, roll each piece into an even rope (not tapered) about 10 inches long. Wrap the rope around your hand, with the ends overlapping by about 2 inches in your palm. Roll your palm firmly on your unfloured work surface to seal the ends together. Use a bit of water to help the ends stick together if needed. Transfer shaped bagels to the prepared baking sheet.
  9. Once all the bagels are shaped, cover with lightly oiled plastic wrap and allow to rise at room temperature for about 4 hours, or until noticeably puffy (they will not double in size). To check if the bagels have risen enough, fill a bowl with warm water. Place a bagel in the water and if it floats within 10 seconds, the bagels have risen enough. If not, keep checking every 15-20 minutes until a bagel passes the float test. (Pat the water off the test bagel before returning to the sheet pan.)
  10. Place the bagels in the refrigerator for at least 4 hours, or overnight.
  11. When you are ready to poach and bake the bagels, preheat the oven to 500F with a rack in the middle. Bring a large pot of water to a boil. Prepare a large cooling rack with a dishtowel underneath and carefully transfer the bagels to the rack, brushing the semolina off the bottoms. Redust the sheet pan with more semolina.
  12. Once the water comes to a full boil, add the honey/barley malt syrup and baking soda. Stir to dissolve.
  13. Drop as many bagels as will comfortably fit in your pot (usually 3 or 4) and poach for about 45-60 seconds. Flip the bagels and poach for another 45-60 seconds. Remove the bagels with a slotted spoon and transfer to the cooling rack. Let drain for about 30 seconds, then transfer to the sheet pan and sprinkle with desired toppings. Repeat with the remaining bagels.
  14. Bake the bagels at 500F for 5 minutes, then turn the oven down to 450F and bake another 10-15 minutes, or until you reach the desired color. Cool bagels on a wire rack for at least 15 minutes before splitting, slathering with cream cheese, and devouring. Bagels are best enjoyed the day they’re baked, but leftovers can be stored in a plastic bag for a couple days or split and frozen, well wrapped, for up to a month.
hands on bagels

Sourdough Enriched Morning Buns

sourdough enriched morning bun

Happy New Year! I’m kicking off 2019 and year 4(!) of this blog with my current favorite breakfast pastry: sourdough enriched morning buns!

Morning buns are sort of a mash-up between a cinnamon roll and a kouign amman/croissant. They’re rolled and shaped like cinnamon rolls, but made with laminated dough and dusted with sugar so you get a gorgeously flaky exterior and a softer, caramelized center. I love the variety of textures in this pastry! Morning buns are also a great place to start if you’re new (like me) to laminated doughs! The final dough doesn’t have to be rolled quite as thinly as if you were making croissants, and you don’t have to individually shape each pastry — just slice, proof, and bake!

This morning bun recipe uses a yeasted laminated dough, which involves making a regular yeasted enriched dough (spiked with sourdough starter for flavor and strength) and folding it around a block of butter. You then give the dough-butter package several rolls and turns to create hundreds of thin alternating layers of dough and butter. When the proofed morning buns hit the hot oven, the yeast combined with the steam from the butter help give these pastries their beautifully golden flaky layers.

Originally I tried making these pastries with “quick” danish doughs (Nigella Lawson has a famous one); and while they tasted good, I really wanted to see how much different they’d be with the real deal. In the end, I vastly preferred the fully laminated dough and think it’s worth the extra time and effort.

I won’t beat around the bush: laminated dough is a bit fussy to work with and requires attention and precision. If you’re anything like me, it’ll take you several tries to get a product you’re reasonably happy with. But if that doesn’t scare you off, I’d say go for gold and give fully laminated a shot! Even if your pastries aren’t perfect, they’ll still probably taste better than most things you can buy in the store…and they are incredibly satisfying to make! Just choose a couple days when you can relax and focus and have some fun in the kitchen. Plus, once you’ve gotten the hang of laminated dough, it will open up a whole new world of homemade danishes, croissants, and other delicious pastries you can produce in your very own kitchen.

morning buns top down

A few notes:

  • Dough and butter temperature is really important for successful lamination. You basically want the dough and butter to be similar consistencies so they will roll out easily. The butter should feel cool and pliable — not melty or brittle. If the butter is too cold, it will crack into pieces and if it’s too warm, it will melt into the dough. I’ve had best success with a butter temperature around 55-60F at the start of lamination. I recommend reading through this post for lots of great lamination tips and information.
  • Along the same lines, you will want to rest the dough in the fridge between turns just long enough so the dough can relax and the butter can firm up enough to roll out without melting. In my cool Canadian kitchen in the winter, this takes about 30-40 minutes. If you’re in a warmer climate, you may need longer. At any rate, if it’s feeling at all soft and squishy, refrigerate it an extra 5-10 minutes. And if you feel the butter breaking up at all, let it sit for a few minutes at room temperature before rolling out.
  • The dough will get increasingly more difficult to roll out as you do more turns (all that rolling is essentially developing the strength of the dough). Use firm, even strokes and don’t be afraid to flip the dough back and forth to make sure you’re rolling evenly. You may need to rest the dough in the fridge halfway through the final roll.
  • Before you start lamination, make sure you have a large and clear work surface. You’ll also want to have a long rolling pin, measuring tape / ruler, and pastry brush handy along with a bowl of extra flour for dusting your surface and pin.
  • Do your best to maintain sharp corners and edges throughout the lamination process as this will give you the best results. Don’t be afraid to use your hands to tug the dough a bit to get it into the right shape.
  • Use good quality European style butter, at least 82% butterfat. Not only will this make your pastries taste better, but the lamination process will be easier. In my experience, European style butter is noticeably more pliable and less prone to breaking.
  • My family really enjoys raisins in these morning buns, but they do have a tendency to fall out when you’re dusting the finished pastries with sugar. No big deal, just push them back in. Or leave them out entirely if you’re not into raisins. Feel free to play around with the filling spices as well — some lemon or orange zest would be lovely, or add some ginger and nutmeg for warmth.
  • These pastries proof best in a warmish (~80F), humid environment. The oven with the light turned on and a bowl of hot water next to the sheet of pastries is my go-to spot. You don’t want it too hot, however, or the butter will leak out.
  • I usually make these pastries over two days. On day 1, I build the levain in the morning. I mix the dough in the afternoon and do the turns before going to bed. Then in the morning, I do the final roll out, shaping, proofing, and baking. You can also do the final roll and refrigerate the dough on a large sheet pan overnight, but don’t fill and shape the morning buns until you’re ready to proof and bake as the sugar will liquefy.

morning bun with coffee

Sourdough Enriched Morning Buns

Makes 12-14 buns | Dough recipe via The Fresh Loaf; morning bun portion inspired by various sources (see here, here, and here)

Ingredients:

For the levain:

  • 44g ripe sourdough starter (100% hydration)
  • 75g water
  • 134g bread flour
  • Mix and ferment at room temperature until ripe (6-12 hours). The levain should roughly triple in size, and the domed top should be slightly flattened.

For the final dough:

  • 361g bread flour
  • 135g milk
  • 77g egg (about 1 1/2 large eggs, or 1 egg + 2 egg yolks)
  • 60g sugar
  • 10g salt
  • 7g instant yeast
  • 41g unsalted butter, softened*
  • All of the levain
  • 310g unsalted butter, cold (roll-in)*

For the filling and coating:

  • 75g granulated sugar
  • 75g light brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 100g raisins, optional
  • Pinch of salt
  • 3 Tbsp unsalted butter, melted
  • Additional granulated sugar for dusting the tins and rolling the finished pastries

*For best results, use a European style butter with at least 82% butterfat

Method:

  1. Mix together the final dough ingredients (except the roll-in butter) until combined, about 5 minutes on low speed using a stand mixer or 8-10 minutes by hand. The dough shouldn’t be at full gluten development (it will gain strength through fermentation and rolling), but it shouldn’t be sticky. Flatten into a rough rectangle, place on a baking sheet (I really like quarter sheet pans for this), wrap with plastic wrap, and refrigerate for at least 2 hours (or up to overnight).
  2. About 30 minutes before you want to begin lamination, take the roll-in butter out of the fridge. Slice into pieces and pound into an even 7.5″ square using a rolling pin. An easy way to do this for me is to draw a 7.5″ square on a piece of parchment, flip it over (so you don’t get marker or pencil into your butter), put the butter inside the square, and place another piece of parchment over it. Pound and roll the butter until it is an even square of butter, using a bench knife to clean up and sharpen the edges/corners as you go. Place back into the fridge to firm up for about 10-15 minutes before beginning lamination (see notes above).
  3. Remove the dough from the fridge. On a lightly floured surface, roll the dough into an 11″ square. Remove the butter from the fridge and place it in the middle of the dough like a diamond. Fold the four flaps of dough over the butter to seal it in, pinching the edges to seal.
  4. Roll the dough into an 8″ x 24″ rectangle, flouring the dough and pin as necessary. You shouldn’t need too much flour, but use as much as you need so nothing sticks. (Just brush off any excess flour with a pastry brush before folding.) Do a single book fold by folding the top third of the dough down and the bottom third up over the middle, using a bit of water to “glue” down the layers. Before folding the top edge down, trim the edge to expose the butter (you can save the scraps and bake them off in a mini loaf pan at the end!). Give the dough a 90-degree turn so the opening is on the right, cover with plastic, and rest in the fridge for about 30-40 minutes to relax and chill.
  5. Do two more book folds following the step above, chilling the dough 30 minutes after the second fold and at least 90 minutes (or overnight) after the third and final fold.
  6. When you are ready to proof and bake, prepare a muffin tin by brushing each cavity with some of the melted butter and dusting with granulated sugar. Mix together the sugars, cinnamon, cardamom, and salt in a small bowl and set aside.
  7. Remove the dough from the fridge onto a lightly floured surface. Allow to sit for a few minutes. Roll the dough into a large rectangle about 13″ x 18″ (it should be about 1/4″ thick). Rotate the dough so a long edge is facing you. Brush the entire surface with the rest of the melted butter, then sprinkle it evenly with a generous layer of the sugar mixture (you probably won’t use all of it, but don’t be stingy) and raisins, if using. Use the rolling pin to gently press the sugar and raisins into the dough. Starting from the long end closest to you, roll up tightly like a jelly roll. (If the dough is starting to feel soft at this point, chill for about 10 minutes to make cutting easier.) Slice into 1 1/2″ pieces and place buns cut side up into the prepared tin.
  8. Cover the morning buns with lightly oiled plastic wrap and proof until very puffy and jiggly, about 2 hours at warm room temperature (see above). About 1/2 an hour before baking, preheat the oven to 425F.
  9. Bake for 10 minutes, then lower the temperature to 375F and continue baking for another 15-20 minutes or until the buns are deeply golden and the centers register at least 200F. (If they are browning too quickly, tent with a piece of foil halfway through baking.) Cool the buns in the pan for a couple of minutes, then carefully remove and roll each bun in the remaining sugar mixture (I add an additional ~75g granulated sugar). Morning buns are best consumed fresh out of the oven, but any extras can be stored in an airtight container and reheated for about 5 minutes at 350F the next day or two.

Apple and Ginger Loaf

sliced apple ginger loaf

This post is sponsored by Weight Watchers Canada. Find out more about the WW Freestyle program, which encourages the freedom to eat the foods you love while nudging you towards healthier choices using the SmartPoints system. As always, all ideas and opinions expressed here are my own.

Around this time of year I tend to have a few extra apples / apple butter lying around, the products of slightly-over-enthusiastic orchard trips. Not that I mind at all — I really enjoy baking with apple butter (in addition to spreading it on toast). Like applesauce, apple butter adds moisture and flavor to baked goods. I actually think the flavor you get with apple butter is better than applesauce, because the fruit is much more concentrated!

This time around I wanted to use apple butter to make a hearty breakfast quick bread, full of spice and whole grains. Enter this Apple and Ginger Loaf! I’ve been crushing on ginger lately, so it’s a major player here. I ground some fresh ginger up with the sugar to see what would happen, and I love the fragrance and spice it adds (and that grinding it with the sugar avoids those gingery strings)! If ginger isn’t your thing feel free to cut back or substitute with your favorite fall spice (I think cardamom would be lovely here). Conversely if you’re really into ginger, you could go wild and toss in a handful of chopped candied ginger, or sprinkle some on top.

apple ginger loaf from top

apple ginger loaf grab slice

Apple and Ginger Loaf

Makes one loaf, about 16 servings

Ingredients

  • 60g dark brown sugar
  • 60g granulated sugar
  • 50g fresh ginger, peeled and roughly chopped
  • 2 large eggs, at room temperature
  • 30g molasses
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 tsp ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon kosher salt
  • 99g neutral vegetable oil (I prefer grapeseed)
  • 1 1/2 teaspoons vanilla
  • 170g apple butter
  • 177g white whole wheat flour or sifted whole wheat flour
  • 50g rolled oats (not instant)
  • 57g chopped, toasted pecans (optional)

For the topping:

  • 1 Tbsp rolled oats
  • 1 Tbsp coarse sugar

Method

  1. Preheat the oven to 350F. Lightly grease and line a loaf or Pullman pan with a parchment paper sling.
  2. Place the sugars and ginger in a food processor. Pulse until ginger is completely broken down. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment.
  3. To the sugar-ginger mixture, add the eggs, molasses, baking powder, baking soda, spices, and salt. Mix on low to combine, then turn up the speed to medium and whip until the mixture is thick and expanded, about 5 minutes.
  4. Turn the speed down to low and slowly stream in the oil and vanilla. Mix until homogeneous. Add the apple butter and whisk on low until combined. Scrape down the sides of the bowl and add the flour and oats. Mix on low just until combined. Add the nuts if using and use a silicone spatula to mix just until the batter is smooth and combined. Be sure to scrape the bottom of the bowl to ensure the batter is evenly mixed.
  5. Pour the batter into the prepared pan. Sprinkle the rolled oats and coarse sugar evenly over the top.
  6. Bake for 45-60 minutes, or until a skewer inserted into the center of the loaf comes out clean.
  7. Transfer the pan to a wire rack to cool for 15 minutes. Using the parchment sling, lift the loaf out of the pan to finish cooling completely on the rack.