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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.

Ingredients

Dough

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.

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
Rate recipe
****+
Recipe comments (11) »

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.

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Reviews

*****

07/15/2009

Patti from Santa Ana, CA

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

HMB from California

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

Rose from MA

A great Oatmeal Bread recipe. Easy step by step instructions even a beginner can follow.

*****

03/30/2009

Marian from Albany, NY

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

TS from CT

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

Nancy from Fort Myers, FL

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

Rosemary from Lockport, NY

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

Pat from Wallingford, CT

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.

03/11/2009

Claire from AZ

Can it be made in my breadmachine? I am surprised that you don't mention this. Thank you < br /> You may make this by setting your machine to your dough cycle. Completeting the entire cycle will depend on the size of your machine. Joan@bakershotline

*****

03/10/2009

Judi Hartman from Flagstaff, AZ

I prepared it as the recipe suggested except there was no measurement for the honey; I added 1 tsp. I used high altitude adjustments since I live at 7,000' and it turned out perfectly. Wonderful crunchy outside and soft inside!

Thanks, Judi - we'd forgotten to remove the directions for honey when we substituted maple syrup for honey in the ingredients. But your solution worked just fine - thanks for connecting here. PJ Hamel, King Arthur baker/blogger