Maple Oatmeal Bread is a delightful treat that captures the essence of fall with its warm, comforting flavors. The combination of maple syrup and oats creates a deliciously moist loaf perfect for toasting on crisp mornings or enjoying with your favorite spread. Whether you’re serving it at breakfast or as a snack, the recipe is sure to warm your heart the season.
For those looking for substitutions, you can use maple sugar instead of maple syrup, or even honey if you prefer a different sweetness. If you’re sensitive to gluten, consider using a gluten-free flour blend, but be aware that the texture may vary. Always check that your rolled oats are certified gluten-free if you have allergies. Maple syrup can often be found at local markets, making it a great ingredient to support local producers.
Bread & Rolls
Maple Oatmeal Bread Recipe
Ingredients
- 3/4 cup plus 2 tablespoons hot water
- 1/2 cup old-fashioned rolled oats
- 1/4 cup real maple syrup
- 4 tablespoons butter, room temperature
- 1 1/4 teaspoons table salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup King Arthur Golden Wheat Flour
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
- water, to brush on crust
- 2 to 3 teaspoons maple sugar, for sprinkling
Instructions
- Grab a big mixing bowl and toss in 3/4 cup plus 2 tablespoons of hot water, 1/2 cup rolled oats, 1/4 cup maple syrup, 4 tablespoons butter, 1 1/4 teaspoons salt, and 1/2 teaspoon cinnamon. Give it a good stir until everything is nicely blended, then set it aside to cool down to lukewarm.
- After it’s cooled off, measure out 3/4 cup of Golden Wheat Flour and 2 cups of All-Purpose Flour. Pop those into the bowl along with 2 1/4 teaspoons instant yeast, and stir it all together until a rough dough starts to form.
- It’s time to knead. Either on a floured surface or using your trusty machine, knead that dough for about 10 minutes by hand or 7 minutes with the machine until it feels smooth and elastic.
- Now, move the dough to a bowl that’s been lightly greased or even an 8-cup measuring cup if that’s what you have. Cover it up with some plastic wrap and let it hang out in a warm spot for 60 to 90 minutes until it’s doubled in size and all puffy.
- Once it’s risen, gently deflate the dough and roll it into an 8-inch log. Place that log in a lightly greased 8 1/2-inch by 4 1/2-inch loaf pan. Cover it again and let it rise once more for 60 to 90 minutes, until it’s peaking about 1 inch above the rim of the pan.
- As the second rise is wrapping up, go ahead and preheat your oven to 350°F. Brush some water on top of the loaf and sprinkle it with maple sugar just before baking.
- Pop it in the oven and bake for 35 to 40 minutes. Grab an instant-read thermometer to check the center of the bread; it should hit 190°F. If it starts to brown too quickly, just tent it with foil after about 15 minutes.
- Once baked, take the bread out of the oven and let it chill in the pan for 5 minutes. Then, flip it onto a rack to cool completely before you slice into it.
Tips
- You can make the dough ahead of time and refrigerate it after the first rise for up to 24 hours. Just bring it back to room temperature and continue with the shaping and second rise.
- Store the bread in a cool, dry place, wrapped in plastic wrap or in a bread box, for up to 5 days. It also freezes well for up to 3 months—just slice before freezing for easy access.
- For a decorative touch, sprinkle some extra oats on top of the bread before baking for a rustic look.
If you’re looking for something special to try, Pumpkin Monkey Bread is a delightful choice. Its warm spices and gooey texture make it a perfect treat for gatherings or a cozy night in.