A hearty yeast bread made with whole wheatand oats, and sweetened with pure maple syrup.
Recipe: Maple Oatmeal Bread
1 cup quick-cooking oats 3 tablespoons butter 1 cup boiling water 1 cup milk 1/3 cup pure maple syrup 2 teaspoons salt 2 cups whole wheat flour 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1 large egg 2 cups all-purpose or bread flour 1 tablespoon butter, melted
In a large mixing bowl, combine quickcooking oats (uncooked) and 3 tablespoons diced butter. Pourboiling water on top and stir until the butter melts. Add scaldedmilk, maple syrup, and salt. Let the mixture cool slightly untilwarm to the touch, about 125°F to 130°F (55°C).
Stir in whole wheat flour, yeast, andegg; beat vigorously until smooth. Stir in, up to 2 cups flourto make a stiff dough.
Turn out onto a floured board and knead,sprinkling the surface with additional flour as needed untilthe dough is smooth and elastic, about 8 to 10 minutes. Shapeinto a ball and place a lightly greased bowl, turn to coat thetop, cover, and let rise for 30 minutes.
Punch down the dough and divide in half.Shape into loaves and place in 2 greased loaf pans. Brush thetops with 1 tablespoon melted butter. Cover and let rise in awarm place until doubled in bulk, about 35 to 45 minutes.
Bake in an oven preheated to 375°F(190°C) for 35 to 40 minutes, or until done. Turn loavesout of pans and cool on wire racks.
Makes 2 loaves.
Honey Oatmeal Bread (No Kneading… No Mixer… No Yeast Proofing)If the Maple Oatmeal Bread recipe was useful and interesting, you can share it with your friends or leave a comment.