Vermont Maple Oatmeal Bread
Vermont Maple Oatmeal Bread
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| Yield: | 1 loaf |
Ingredients
Dough
- 3/4 cup + 2 tablespoons hot water
- 1/2 cup old-fashioned rolled oats
- 1/4 cup real maple syrup
- 1/2 teaspoon maple flavor
- 1/4 cup butter
- 1 1/4 teaspoons salt
- 1/2 teaspoon cinnamon
- 3/4 cup King Arthur 100% White Whole Wheat Flour
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
Topping
- water, to brush on crust
- 2 to 3 teaspoons maple sugar, for sprinkling
Directions
1) In a large mixing bowl, combine the water, oats, maple syrup, maple flavor, butter, salt, and cinnamon. Let cool to lukewarm; this will happen naturally as you stir.
2) Add the flours and yeast, stirring to form a rough dough. Knead (about 10 minutes by hand, 7 minutes by machine, or on the dough cycle in the bread machine), enough to make a nicely springy dough.
3) Transfer the dough to a lightly greased bowl or large (8-cup) measuring cup, cover the bowl or cup with plastic wrap, and allow the dough to rise for 60 to 90 minutes. It should become very puffy, and just about double in bulk.
4) Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan, and set the loaf aside to rise till it's crowned about 1" over the rim of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
5) Gently brush the top of the risen loaf with water, and sprinkle with maple sugar.
6) Bake the bread for 35 to 40 minutes, tenting with foil after about 15 minutes to prevent over-browning. The interior of the fully baked loaf should read 190°F on an instant-read thermometer.
7) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Allow it to cool fully before slicing.
Reviews
05/06/2012- I made the loaf in the Zo, taking out the paddles at the final rise and baking right in the Zo, on the light crust setting.
The flavor is very good, but the loaf is only about 2/3 up the pan. It has a nice crumb, and is not overly dense. It just seems like its not a full recipe.
I followed the recipe to the letter, and even went back and double checked my measurements.
I was looking for an oatmeal sandwich loaf. This one tastes good, but would not work well enough for sandwich bread. (unless you're packing half a sandwich!)
Sorry to hear of the difficulty. I suggest reviewing the method used to measure the flour: http://www.kingarthurflour.com/recipe/measuring-flour.html if you "dip" the flour directly from the container, you'll have about 20% too much. This will hold down any loaf. Frank @ KAF.
03/28/2012
- 01/13/2012
- I am making this for the second time. the first time was just for us at home. This time, it's at the request of a young girl who got a taste of it when I sent home a couple of pieces with her mother. I will make her day when I drop off an entire loaf of this wonderful, aromatic bread. She's 14...so maybe she'll even want to learn how to bake bread herself. I'll be delighted to show her.
- 12/28/2011
- The basic recipe is good but a few adjustments were necessary for us. one tablespoon of salt is too much. I reduced it to 2 tsp. and they should be scant. I used 2 tsp. cinnamon and will increase it to a tablespoon next time.
11/15/2011- This was the very first bread recipe i ever tried to make. It was very tasty but I still need to work on my bread making technique. For some reason every time I make it it never quite rises enough on the second rise. I know that it is a wheat bread and that they tend to have a longer rise time. But it never seems to quite make it above an average of a 1/2 inch above the edge of the pan. I've tried making it in winter and summer. Summer I had more mixed results as it was a LOT more humid than in the wintertime. Here's hoping the class i'm taking in January will help out. Otherwise its a excellent toast bread. It was a staple of my morning breakfast on the weekends, despite it not rising as much as expected.
- 10/05/2011
- Would this work in a bread machine?
This recipe would be just fine in a bread machine. Enjoy! MJR
- 03/27/2011
- This bread is absolutely wonderful! The kitchen smelled like cinnamon rolls were in the oven. It's a super easy bread to make, with excellent results.
- 01/31/2011
- This was very, very good. I'll have to hide the loaf from my kids.
- 11/12/2010
- This was the very first yeast bread I made on my own, without using my mother's help and/or her own single rise whole wheat bread recipe. Oh goodness was it yummy! Excellent flavor, texture and so easy! My husband thought it was a bit too sweet for sandwiches, but I loved it with sharp cheddar and apples. Both of us loved it for toast. Thanks again for a wonderful recipe!
- 08/29/2010
- I'll have to call mine New York Maple Oatmeal Bread, because I am visiting in-laws in the NY North Country. We bought maple syrup and sugar at a farm in Chateaugay, just south of the Canadian border. The bread as a big hit, and I didn't even get maple flavor. It was great!
