Vermont Maple Oatmeal Bread
Whole grains and maple give this aromatic loaf its rich color. Toast it to bring out the subtle maple flavor. Read our blog about this bread, with additional photos, at Bakers' Banter.
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
|
|
|
|
|
|
|
|
|
|
|
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. |
|
|
Recipe summary
- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 35 mins. to 40 mins.
- Total time:
- 2 hrs 45 mins. to 3 hrs 45 mins.
- Yield:
- 1 loaf
-
-
- Recipe comments (13) »
Tips from our bakers
- Want to substitute artificial maple syrup (pancake syrup) for real maple syrup? Use 1/3 cup syrup, and 3/4 cup water. Your bread won't rise as high, nor taste as maple-y, but it'll be OK.
Reviews
01/13/2010
Great bread! I wanted a simple recipe with a variety of flours, to test out in my new KitchenAid Artisan mixer. I wanted to test the mixer at max capacity so I doubled the recipe (as well as doubling the yeast! I was trying for a faster rise... but it took the same amount of time to rise) I followed the mixer directions and only kneaded for 2-3 minutes (not the 7 minutes called for in the recipe) I subbed regular whole wheat flour for the white whole wheat, I did not use the maple extract, nor did I do a sugary topping. I love that the recipe included an internal temp! After 30 minutes I checked and the internal temp was only 160ish so I let the bread stay in with my oven safe thermometer inserted. It took exactly 10 more minutes for the temp to hit 190. I was very pleased to know what temp it *should* be at. I would have definitely removed the bread too early since it was well-browned on top and would have been disappointed to have had a doughy center!
12/10/2009
I so wanted to try this recipe after reading all the great reviews, but I have to say, it was bone dry bread that came out of it. I followed the recipe with these tweaks:
1. I added about 1/2 cup of toasted walnuts & pecans
2. I didn't have maple sugar so I substituted brown sugar as a topping.
3. I didn't have maple extract so substituted maple flavoring.
4. I made the dough in a breach machine and baked it in the oven.
I can't imagine what I could have done that made it come out so differently from what other bakers produced. I might give it another shot and double the butter in the dough... or just try another recipe... but I have such faith in King Arthur Flour and all the reviewers who gave this 5 stars, I just assume it was something I did...
Before altering a recipe, we always recommend that you make it through once exactly as written. If you need assistance, our Bakers Hot Line is at the ready, 800-827-6836. Frank @ KAF>
07/15/2009
I did a couple of things differently. I reduced the flour by 1/2 cup and I added 1/2 C of Potato Flour and 1/2 C of the dried milk. This I mixed the whole thing in my bread machine on the dough cycled and baked it in a loaf pan. (I just like the shape of the loaf better than the one the bread machine makes). This bread is just excellent. It makes great toast. But more than that, I sliced it on the week-end and turned it into french toast and served it with really good Grade B Maple Syrup. OH MY GOODNESS!! My husband thought that was the best french toast he had ever had!!
06/07/2009
Especially delicious the first day when the maple sugar topping is still crunchy! But still delightful the next day toasted for breakfast.
04/06/2009
A great Oatmeal Bread recipe. Easy step by step instructions even a beginner can follow.
03/30/2009
A real winner--the family demolished the loaf in one sitting. I used quick oats because that's what I had on hand and old "imitation" maple flavoring that was so concentrated that I could hardly get it out of the bottle. I used my bread machine except for the baking. Everyone wants me to make this again soon.
03/24/2009
I was disappointed in this bread. I did not have maple flavoring, but otherwise followed the recipe. I felt the bread lacked the flavor of wheat, or oats-- and it was a bit dry for my taste. My loaf was more like an ordinary wheat loaf, rather than special. Maybe the maple flavoring is critical.
03/15/2009
I added three very ripe bananas and lowered yeast to 2 teaspoons and added 2/3 cup of my sourdough starter and made the bread with KA white whole wheat. Good aroma and texture - my husband liked it with peanut butter and honey. I am going back to the kitchen now to "test " another slice.
Nancy - What great ideas! I am going to try the starter idea next time I make this bread. Elisabeth @ KAF
03/15/2009
I have had this recipe for years. It's great toasted! I slit the top and brush the whole top with butter just before I bake it, omitting the sugar. It makes a soft brown top that looks great. I have one rising now.
03/14/2009
This was one of the best breads I've ever made. I made it in the bread machine by doing step one in a bowl and then pouring it into the bread machine. Then the one tricky part of doing it in there was that I had to catch the dough just as the baking cycle started so that I could brush on the maple sugar. Also, I didn't have rolled oats and had never purchased them before so I wasn't aware that Old-Fashioned Quaker Oats were the same thing.
Bookmark/share
this recipe