Maple-Oat Bread

This is a hearty, aromatic bread that tastes great toasted and slathered with peanut butter!

Serves: 16Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium

Serves: 16

Ingredients

  • 2 Tbsp. active dry yeast
  • 1¼ cups water, warm (110°F–115°F)
  • ⅓ cup Grade B maple syrup, divided
  • 1 cup warm soymilk (110°F–115°F)
  • 2 Tbsp. canola oil
  • 2 tsp. salt
  • 2 cups plus 1 tablespoon whole-wheat flour
  • 4½ cups bread flour
  • 1 cup rolled oats

Directions

  • In a large bowl, dissolve yeast in ½ cup warm water. Add 1 teaspoon maple syrup. Allow to sit for 5–10 minutes to get bubbly.
  • Mix in remaining ¾ cup warm water, maple syrup, warm soymilk, canola oil, and salt. Stir in 2 cups whole-wheat flour and 2½ cups bread flour. Add 1 more cup of bread flour and the oats; mix well. Turn dough out onto a floured surface and knead for 10–15 minutes, adding additional bread flour as needed, until dough is smooth and elastic.
  • Shape dough into a ball and place in an oiled bowl, turning to coat entire surface of dough. Cover bowl with a towel and allow to rise in a warm place for 1½ hours, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a smooth round loaf and place on a lightly oiled baking sheet. Dust the top with remaining tablespoon of whole-wheat flour. Cover and allow to rise again until doubled in bulk, about 30–40 minutes.
  • Preheat oven to 350°F. Cut 2 slices ¼"deep across the top of each loaf. Bake 30–40 minutes until lightly browned. Loaves should sound hollow when tapped. Transfer to wire racks to cool.

Recipe Information

Serves: 16

Ingredients

  • 2 Tbsp. active dry yeast
  • 1¼ cups water, warm (110°F–115°F)
  • ⅓ cup Grade B maple syrup, divided
  • 1 cup warm soymilk (110°F–115°F)
  • 2 Tbsp. canola oil
  • 2 tsp. salt
  • 2 cups plus 1 tablespoon whole-wheat flour
  • 4½ cups bread flour
  • 1 cup rolled oats

Directions

  • In a large bowl, dissolve yeast in ½ cup warm water. Add 1 teaspoon maple syrup. Allow to sit for 5–10 minutes to get bubbly.
  • Mix in remaining ¾ cup warm water, maple syrup, warm soymilk, canola oil, and salt. Stir in 2 cups whole-wheat flour and 2½ cups bread flour. Add 1 more cup of bread flour and the oats; mix well. Turn dough out onto a floured surface and knead for 10–15 minutes, adding additional bread flour as needed, until dough is smooth and elastic.
  • Shape dough into a ball and place in an oiled bowl, turning to coat entire surface of dough. Cover bowl with a towel and allow to rise in a warm place for 1½ hours, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a smooth round loaf and place on a lightly oiled baking sheet. Dust the top with remaining tablespoon of whole-wheat flour. Cover and allow to rise again until doubled in bulk, about 30–40 minutes.
  • Preheat oven to 350°F. Cut 2 slices ¼"deep across the top of each loaf. Bake 30–40 minutes until lightly browned. Loaves should sound hollow when tapped. Transfer to wire racks to cool.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat3g
Saturated Fat0g
Cholesterol0mg
Sodium300mg
Total Carbohydrate48g
Dietary Fiber3g
Sugars5g
Protein8g