Vermont Maple Oatmeal Bread

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Recipe photo
Hands-on time:
Baking time:
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Yield: 1 loaf

Recipe photo

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 Flourish.

Vermont Maple Oatmeal Bread

star rating (32) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 01/01/2010

Ingredients

Dough

Topping

  • water, to brush on crust
  • 2 to 3 teaspoons maple sugar, for sprinkling

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.

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

1 234  All  
  • star rating 11/04/2014
  • Jennifer M. from Biddeford, ME
  • Made this recipe today. Didn't have anything but Sir Galahad but made it anyways. Don't think the white whole wheat was missed. Lovely flavor. As maple produced we had some dark cooking syrup in the fridge and used that. Nice texture. Lovely side to a good pot of chicken soup.
  • star rating 03/26/2014
  • Mindy from NJ
  • I tried this recipe by mixing the dough in my Zoe bread machine and then shaped and baked it in the oven, it was delicious and beautiful. However, when I let it finish baking in the Zoe bread machine (regular bread cycle with light crust), The shape came out all funny with all sorts of curls and crunchy spots. How can I make it come out better in the bread machine?
  • star rating 12/01/2013
  • Lynette Bakes from KAF Community
  • This bread is simply terrific! The first time I made it, I followed the recipe precisely. Today's loaf, which is now baking, is made with 100% white whole wheat flour, plus the rolled oats called for. It has risen MUCH higher and MUCH faster than the AP flour version! In fact, today when it was on its second rise in the pan, it got away from me because I timed it at 60 minutes rise, and it was over proofed. No problem...I just deflated the dough and let it rise again for about 20 minutes before preheating my oven and baking it. Also, I did use a spray bottle with warm water instead of brushing the loaf with warm water, as the recipe suggested. It seems that the spray worked better since it didn't tear the dough like a brush would. Ah...it just came out of the oven, and my hubby stuck his head in the kitchen door, saying, "That bread smells GREAT!" The best compliment a baker could ever hope for!!!
  • star rating 09/18/2013
  • Lisa Bitto from KAF Community
  • I'm loving this bread; super easy with great flavour and a killer blend of oatmeal-maple-whole wheat. Just one question, KAF...why AP flour instead of bread flour? I tried it once with AP flour (great results) and have another batch in the oven now with bread flour (super duper great results). Maybe you want to consider a slight addition to the recipe?
    Looks like you are having fun experimenting! Want a job in our test kitchen??? The all purpose flour lends a soft and tender interior. You can blend the flours you like and see how it goes! Enjoy! Elisabeth
  • star rating 09/28/2012
  • Jess B from Nebraska
  • Made this bread today and while it took double the time to rise, it was worth the wait. This bread is absolutely fabulous and my new favorite! The flavor is perfect and cannot be matched. I fear the loaf won't survive the night in my household....
  • star rating 05/06/2012
  • Cindy Leigh from KAF Community
  • 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.
  • star rating 03/28/2012
  • Katherine from Boston, MA
  • star rating 01/13/2012
  • heeschen from KAF Community
  • 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.
  • star rating 12/28/2011
  • pam from pell city al
  • 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.
1 234  All  
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