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Maple Oat Batter Bread Recipe

This moist, hearty bread has a terrific mix of grains and maple flavor. The recipe appeals to me because the dough requires no kneading and only one rising.

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10 Servings
Prep: 15 min. + rising Bake: 40 min. + cooling

Ingredients

1-1/2 cups warm milk (120°-130°)
1 cup quick-cooking oats
1/4 cup butter, softened
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/3 cup maple syrup
1-1/2 teaspoons salt
1 egg
3/4 cup whole wheat flour
2 cups all-purpose flour
Additional oats

Directions

In a large bowl, combine the milk, oats and butter; cool to 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add the syrup, salt, egg, whole wheat flour and 1 cup all-purpose flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining all-purpose flour (batter will be thick). Do not knead.
Sprinkle additional oats into a greased 1-1/2-qt. baking dish. Spoon batter into dish. Cover and let rise in a warm place until doubled, about 50 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 piece) equals 253 calories, 7 g fat (4 g saturated fat), 38 mg cholesterol, 427 mg sodium, 40 g carbohydrate, 3 g fiber, 7 g protein.

Maple Oat Batter Bread published in Best of Country Breads , p82

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