Maple Oatmeal Bread
"A slightly sweet dense bread that is great toasted and for sandwiches. I use thick organic oats. Just don't use the quick or instant. Use real maple syrup. Grade B has the most flavor.
Thanks Blucoat, for the reference, I did not know where it was from - I got the recipe from a friend, who got it from another friend. Posted it because I thought it was a wonderful bread."
- Ready In:
- 3hrs 40mins
- Ingredients:
- 7
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 2 1⁄2 cups boiling water
- 1 cup rolled oats
- 2 1⁄4 tablespoons yeast
- 3⁄4 cup maple syrup
- 2 teaspoons salt
- 1 tablespoon oil
- 5 cups bread flour
directions
- In bowl for standing mixer, pour boiling water over oats and soak for 1 hour.
- Sprinkle yeast over cooled mixture and mix.
- Add maple syrup, salt, oil, and 3 cups of flour and mix.
- Cover with plastic wrap and let rise for an hour.
- Move to mixer and mix on low while adding remaining flour, 1/2 cup at a time to form a smooth, elastic dough.
- Kneed with dough hook for 10 minutes.
- Divide into 2 pieces, put in oiled loaf pans and let rise about 45 minutes.
- While dough is rising, preheat oven to 350°F.
- Bake 40-50 minutes until golden brown.
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Reviews
-
This is a great recipe I have made it twice now. I would like to double the recipe to make 4 loaves. My question is should I double the yeast? Should I possible use 1/2 sourdough starter and 1/2 dry yeast?? Any thoughts? -
This recipe is from Bernard Clayton's "New Complete Book of Breads".
