Maple Oat Bread Recipe
- 1 cup old-fashioned oats
- 1 cup boiling water
- 1 package (1/4 ounce) active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1/2 cup maple syrup
- 2 teaspoons canola oil
- 1-1/2 teaspoons salt
- 3-1/2 to 4 cups King Arthur Unbleached All-Purpose Flour
- 1 egg white, lightly beaten
- 2 tablespoons old-fashioned oats
- Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110°-115°. In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes.
- Brush with egg white; sprinkle with oats. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Reviews for Maple Oat Bread(3)
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This is really delicious and easy to make! The whole family loves it.
I would think Quick Oats would work just as well and you wouldn't have to put them in the food processor because they are already chopped.
I was a little skeptical of this bread as it only calls for 2 tsp. of oil. But it came out excellent! Hard to believe it's low-fat. The dough was very dense and didn't really double in size. I might try to sub honey for maple syrup due to the high cost of syrup--I don't think it would make that much difference. I also added 1/4 cup of flaxseed to boost the nutrition.