- 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 all-purpose flour
- 1 egg white, lightly beaten
- 2 tablespoons old-fashioned 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 mixing 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 forMaple Oat Bread
"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."