Maple Oat Bread
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
YIELD: 1 loaf (16 slices).
"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
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1 cup old-fashioned oats
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1 cup boiling water
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1 package (1/4 ounce) active dry yeast
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1/3 cup warm water (110° to 115°)
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1/2 cup maple syrup
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2 teaspoons canola oil
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1-1/2 teaspoons salt
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3-1/2 to 4 cups all-purpose flour
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TOPPING:
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1 egg white, lightly beaten
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2 tablespoons old-fashioned oats
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch.
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