Maple Oat Bread
February 21, 2009 > 6 Comments
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This bread is a huge favorite in our house. It is a wonderful accompaniment to soups, or to any meal for that matter. We even like to warm leftover bread in the microwave with a little honey butter to have for breakfast. Unfortunately, we rarely have any leftovers. In fact, it is so good that when I made it for Thanksgiving a few years ago, my father-in-law said that all he wanted for Christmas was a few loaves of this bread.
Maple Oat Bread
- 1 c. quick-cooking oats
- 1 c. boiling water
- 1/3 c. warm water
- 1 T. yeast
- 1/2 c. maple syrup
- 2 t. canola or olive oil
- 1 t. salt
- 3 1/2 – 4 c. flour (I’ve successfully used all white flour, all wheat flour, and a 50/50 combination)
- 1 egg white
- 2 T. oats
1. In a small bowl, combine oats and boiling water. Stir. Set aside to cool a little bit.
2. In a large bowl, dissolve the yeast in 1/3 c. warm water. Add maple syrup, oil, salt and oatmeal mixture. The oatmeal mixture should be warm but not hot. (If it’s too hot it will kill the yeast.) Stir to combine.
3. Work in as much flour as possible until dough is no longer sticky. Knead for 5-6 minutes.
4. Place dough back in bowl, cover and let rise for one hour.
5. After an hour, punch down dough, knead another 1-2 minutes, and place in a greased 8 or 9-inch cake or pie pan. Cover and let rise for 45 minutes.
6. Brush egg white on top of the bread and sprinkle with additional oats. Bake at 350 degrees for 30-35 minutes.
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6 Responses to “Maple Oat Bread”
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February 21st, 2009 @ 6:41 am
This sounds wonderful!!! I don’t have quick oats, would I be able to use regular and just let them sit longer or cook them a bit? Thanks, Rebecca
February 21st, 2009 @ 4:08 pm
Yum. That sounds great. Maybe I’ll try it today.
February 21st, 2009 @ 4:55 pm
That looks mouth-watering delicious! I’ll be baking amish friendship bread Monday.
Have a great weekend!
Jamie @ Dear Diary
February 22nd, 2009 @ 6:36 pm
I can’t wait to try this, it sounds great. Have you tried it with regular pancake syrup, or do I need to use only 100% pure maple syrup?
April 19th, 2009 @ 10:03 pm
Made it…delicious! I usually have to take things out a few minutes short of what a recipe calls for, and I did this time, but I still had a little dough in the middle. It certainly didn’t stop us from nearly devouring the entire loaf, however. My 5 year old couldn’t quit raving over it, telling me I should cook it every day.
November 23rd, 2009 @ 11:10 pm
This bread was SO good! I used regular oats and also used half whole wheat, half white flour and it turned out just fine. I will definitely be making this again soon!