Maple Oat Bread

Name: Maple Oat Bread
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 loaf (16 slices).
Ingredients: 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; TOPPING:; 1 egg white, lightly beaten; 2 tablespoons old-fashioned oats

"The first time I made this old-fashioned oat bread, my husband, two daughters and I ate the entire loaf! It's the best bread we've ever tasted," writes Michele Odstrcilek of Lemont, Illinois. Sweetened with a hint of maple syrup, the golden brown yeast bread will rise to any mealtime occasion.

Ingredients

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
TOPPING:
1 egg white, lightly beaten
2 tablespoons old-fashioned oats

Directions

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.

Nutrition Facts

1 slice: 169 calories, 1g fat (0 saturated fat), 0 cholesterol, 225mg sodium, 35g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch.

Originally published as Maple Oat Bread in Light & Tasty August/September 2002

Reviews

Click stars to rate

Average Rating:

Julie

Feb 11, 2019

Super delicious, used pure NH maple syrup! This one maybe my go-to bread. Thank you!
dbeauche

Mar 8, 2013

This is really delicious and easy to make! The whole family loves it.
LauraShoe

Aug 15, 2009

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.
BrendainPa

Oct 23, 2008

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.