Maple Oat Batter Bread Recipe

4 1 1
Publisher Photo

Maple Oat Batter Bread Recipe

Read Reviews
4 1 1
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 40 min. + cooling
MAKES:
10 servings
TOTAL TIME:
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 or margarine, 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 mixing 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. Grease a 1-1/2-qt. baking dish and sprinkle with additional oats. Spoon batter into prepared 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.
Originally published as Maple Oat Batter Bread in Best of Country Breads 2000, p82

Nutritional Facts

1 piece: 253 calories, 7g fat (4g saturated fat), 38mg cholesterol, 427mg sodium, 40g carbohydrate (9g sugars, 3g fiber), 7g protein.

  • 1-1/2 cups warm milk (120°-130°)
  • 1 cup quick-cooking oats
  • 1/4 cup butter or margarine, 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
  1. In a mixing 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. Grease a 1-1/2-qt. baking dish and sprinkle with additional oats. Spoon batter into prepared 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.
Originally published as Maple Oat Batter Bread in Best of Country Breads 2000, p82

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMaple Oat Batter Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
1942marie User ID: 6908239 90312
Reviewed Mar. 21, 2014

"I liked to bread it was very easy to make,but I used sugar free maple syrup an it didn't add any thing I could see. SO I will try it again with regular syrup."

Loading Image