Maple Oatmeal Bread

This recipe comes from King Arthur Flour and it is everything you would love in a bread: fresh oatmeal flour is combined with whole wheat flour, bread flour and slightly sweetened with pure maple syrup.

The original recipe calls for old fashioned rolled oats that are softened with hot water.  I love the taste of oatmeal; however, I discovered that rolled oats can go rancid.  *sigh* 

I found these oat groat grains at a whole foods store.  Now I can have fresh oat flour … anytime!

I took 1/3 cup oat groats and ground them on the bread setting of my WonderMill.  It never ceases to amaze me how quickly this mill grinds grains into flour.

Since I was adapting a recipe that called for 1/2 cup rolled oats, I weighed 2 oz of oat flour.  I love using a kitchen scale in my baking.  I get consistent results each time!

The liquid ingredients are mixed together: water, maple syrup, maple flavor, and melted butter.  I use a kitchen thermometer to make sure it is between 100° – 110°F.

Grade B Maple syrup is used in this recipe as it is darker and has stronger maple flavor than grade A syrups.  Maple flavor is used as well to bring out the maple taste in this bread.

Grind some fresh wheat flour and add it to your oat flour.  Mix in your yeast and salt.  Pour your wet ingredients on top and mix.  Let this sit for 15-20 minutes to give the flours a chance to absorb the wet ingredients.  This is called, “sponging.”  This prevents me from adding too much flour at the end and gives my yeast a head start.  See the little bubbles forming?

All purpose or bread flour is added at this point until I get a silky, tacky, but not sticky dough.

The dough is covered with plastic wrap and allowed to rise for an hour or till double.

I lightly oil spray a clean work surface and put my dough on top.  I roll it into a 8×12 rectangle and roll it.  I pinch the seams closed; bottom and sides.

The dough is put seam side down in a lightly greased medium (8×4) loaf pan.  You will know you have the right amount of dough in your pan if it fills the pan half way with a little bit of clearance on the sides of the dough.  cover with plastic wrap and let rise till double, about 30-45 minutes.

The dough is ready to bake when the crest of the loaf is about 1″ above the rim of the pan.

Mist the top of the loaf with water and sprinkle some coarsely chopped oats and maple sugar.

Bake for 35-45 minutes and deeply inhale the aroma …

Allow the bread to completly cool on a wire rack before slicing.  I know, it’s hard to wait, but I know you can do it!  The bread continues to cook while cooling and will keep its shape while slicing.

Here’s the crumb shot … a nice light color throughout, with an even crumb.

This bread tastes great on its own ~ light and slightly sweet, but is fantastic when toasted as it brings out the maple flavors even more.  I hope you give this bread a try ~ I know you will love it!

Maple Oatmeal Bread ~ adapted from King Arthur Flour

  • 3/4 cup + 2 Tablespoons water
  • 1/4 cup Grade B pure maple syrup
  • 1/2 teaspoon maple flavoring
  • 1/4 cup melted butter
  • 1/2 cup oat flour (1/3 cup oat groats)
  • 3/4 cup white wheat flour (1/2  cup wheat grains)
  • 2 1/4 teaspoons instant yeast
  • 1 t. salt
  • 1/2 teaspoon cinnamon, optional
  • 1 3/4 – 2 cups unbleached all purpose or bread flour
  • maple sugar
  • coarsely chopped rolled oats

In a mixing bowl, combine water, maple syrup, maple flavor, and melted butter.  Make sure temperature is between 100° – 110°F.  Set aside.  Combine oat and wheat flours in the bowl of electric mixer.  Add yeast, salt, and cinnamon.  Stir to combine.  Pour butter mixture on top and stir, making sure no dry flour is visible.  Cover and let mixture sit (sponge) for 15-20 minutes.

Add all purpose flour until dough clings to hook and becomes silky, elastic, tacky, but not sticky, about 7 minutes.  Cover dough with oil sprayed plastic wrap and let rise in a warm place till double, about an hour.

Lightly oil spray a clean work surface and roll dough out into a 8×12 rectangle.  Roll, jelly roll style, pinching closed all seams.  Transfer dough, seam side down, into a lightly greased 8×4″ loaf pan.  Cover with plastic wrap and let rise till double, about 30-40 minutes.  Dough is ready when the crest is about 1″ above the rim of the pan.

Spritz top of dough with water and sprinkle maple sugar and chopped oats on top.  Bake the bread in a 350°F oven for 35-40 minutes, tenting the bread with aluminum foil during the last 15 minutes to prevent over browning.

Remove bread from oven and turn out on a wire rack to cool, about 1 hour.  Allow bread to cool completely prior to slicing and/or storing in a food safe plastic bag.

Makes 1 medium sized loaf.

This post is shared with Girlichef of BYOB.

About Frieda Loves Bread

I grew up in a home where bread was baked weekly. Wanting the same home baked goodness for my family, I learned quickly that making a soft, crusty loaf of bread required more than simply following a basic recipe. I am discovering that grinding my own grain provides a higher quality of baked goods in taste, texture, and nutrients. I am the mother of two grown boys, share my love of baking comfort foods by blogging and teaching bread classes locally.

View My Blog: www.friedalovesbread.com

GRAIN MILL CHALLENGE SUMMARY:

This challenge encouraged me to try other grains and experiment with new recipes! Previously, I had only used my grain mill for grinding wheat and corn. My personal goals in this challenge were to:
1) grind a variety of grains, and 2) make recipes other than bread. To date, I have ground seven different grains and have discovered new recipes to add to my favorites. Participation in this challenge has also introduced me to a group of talented bloggers with many more recipes and grains to explore!

This entry was posted in Grain Mill Challenge and tagged , , , . Bookmark the permalink.

4 Responses to Maple Oatmeal Bread

  1. Ginny says:

    If I can’t find Oat Groats can I grind Oats into flour?? TIA for your reply!!

    In His Service,
    Ginny

    • Frieda Loves Bread Frieda says:

      Hi Ginny!

      Here is a fantastic post (on this site) that will answer your question!

      http://www.grainmillwagon.com/making-oat-flour/

      You should not grind your rolled oats in your WonderMill, but you can use a blender. This is a wonderful bread worth making and grinding your oat groats gives your bread the utmost nutritional value which is otherwise lost in the steaming process of making rolled oats. You can also try looking online to order oat groats for baking. Good luck!

      Happy Baking!

  2. The climate finally getting cool enough for me to get into bread baking mode, this may be the first bread of the season!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 

Related Posts on the Grain Mill Wagon: