This is our favorite toasting bread. While it's especially good fresh out of the oven and slathered with butter, its subtle sweet flavor makes it equally delicious without.—Judy Wilson, Sun City, West, Arizona
- 1-3/4 cups boiling water
- 1 cup old-fashioned oats
- 1/2 cup maple syrup
- 1/3 cup sugar
- 1/3 cup shortening
- 2 teaspoons salt
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 eggs
- 3 cups whole wheat flour
- 3 cups all-purpose flour
- In a large bowl, pour boiling water over oats. Add syrup, sugar, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
- In a small bowl, dissolve yeast in warm water. Add yeast mixture, eggs, whole wheat flour and 1 cup all-purpose flour to oat mixture. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 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; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Maple Oatmeal Wheat Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p190
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