The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Maple Oatmeal Bread

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Floydm's picture

Maple Oatmeal Bread

We tried this one this week. It was very good, and made incredible toast.

Maple Oatmeal Bread

Makes 2 loaves

2 1/2 cups boiling water
1 cup rolled oats
1 package dry yeast
3/4 cup maple syrup
2 teaspoons salt
1 tablespoon oil
5 cups flour

Put the oats into a bowl. Pour the boiling water over the oats and set aside for an hour.

Mix the yeast, syrup, salt, and oil into the oats. Mix in 3 cups of the flour. Cover the bowl and let rise for an hour.

Add more flour, 1/2 cup at a time, until the dough is the correct consistency. Knead for 10 minutes. Cut the dough into two pieces, then shape it into loaves and place in greased loaf pans. Cover and let rise another 45 minutes.

Bake at 350 for 40 - 50 minutes.

This recipe originates in Bernard Clayton's New Complete Book of Breads.

magali's picture

I baked this bread last night and it was delicious--perfectly moist and pleasantly sweet. 

I made a few modifications to fit my inventory and my schedule:  reduced the yeast to 2 tsp, replaced the maple syrup with 1/2 cup of molasses, added 2/3 cup of lightly steamed dried, sweetened cranberries after the first rise, and retarded the loaves in the refrigerator for 24 hours before baking.

Steamflash's picture

I loved this loaf.  I made a few changes some minor and some major.  I don't think I have ever followed a recipe 100% esceptic for work.  I used a sponge to start with.  Just one part water to one part flour.  In this case, 1/2 cup off each with a 1/4 teaspoone of yeast and 4 hours of hang time.  I varied the flour a bit, as is my nature.   For a half recipe, 1/4 rye flour, 1 c whole wheat, 3 teaspoon  of gluten and 2 c of white ap.   For the oats, I used 1/4 cups of soaked oats and 1/2 c of prepared steel cut oats.   I found a great thing at Costco, frozen prepared steel cut oats.  So easy, nuke and use.   For my secret ing. 1/2 teaspoon vinger and 1tablespoon instant coffe.  These secrets will kill your yeast, so either use fermented sponge or increase by a 1/4 teaspoon.  Enjoy!

dstroy's picture

We need to make this bread more often. Every time we make it we almost always have it disappear before a photo can be taken.

Here's a slice of the two loaves that didn't even last a single day from earlier this week. Yum!!



breadsong's picture

Hey, nice looking bread!
How did the maple taste come through, using the syrup and the beer?
I just tasted the Kitsilano Maple Cream Ale not too long ago. It was g-o-o-d!
:^) breadsong

Floydm's picture

Yes, you could definitely taste the maple in the bread.  Both the evening it came out of the oven and the next morning, everyone ate it with a little butter because it had so much maple flavour.  

I changed the process a little bit this time, using more of a traditional straight dough w/ stretch and fold approach, but I kept the ingredients the same as posted above.

We didn't actually use any of the beer in the bread, it was just the maple-y accompaniment. :)