Dec 4, 2019

Oatmeal Maple Bread

This oatmeal maple bread is hearty, full of fiber, and delicious slathered with butter.


Oatmeal Maple Bread




The dough for this oatmeal maple bread is loaded with whole grains, including rolled oats, whole wheat flour, and wheat bran. It's sweetened with just the right amount of pure maple syrup.

When you toast this bread, the flavor of the maple syrup comes out, creating a wonderful balance between savory and sweet.

This bread is made from a no knead dough, like this light wheat sandwich bread.


Oatmeal No-Knead Maple Bread




This bread is hearty and flavorful, and tastes so good with a schmear of butter and some plum jam. It's great for avocado toast too. This bread is fantastic for turkey sandwiches, and it's perfect for grilled cheese.

I also loved this oatmeal maple bread toasted and topped with a fried egg for breakfast.


How to Make this No Knead Oatmeal Maple Bread:


This bread takes very little hands on time. You can use it right away after the first rise, but the dough for this bread is super wet and sticky, so a day in the refrigerator to chill makes it much easier to handle. 


Oatmeal Maple Bread from the pan



In fact, this dough can be kept in the refrigerator for up to 7 days before shaping and baking, and doing so is a great way to develop flavor. It's like making sourdough bread without any sourdough starter. 

First, you mix the dough in the bowl of a stand mixer with the paddle attachment. Next, you cover the dough and let it rise and fall at room temperature. This should take about 2 hours. 

At this point, place the dough in the refrigerator to use over the next few days. This recipe is enough for two loaves, so you can make one loaf right away with the chilled dough, and the second loaf a few days later. 

Finally, pull half of the dough from the container in the refrigerator and shape it into a loaf and let it rise in a one pound loaf pan before baking. Let it rise for 90 minutes and then bake at 350 for about 50 to 60 minutes.

Note: I used a 1 1/2 pound loaf pan, so my bread turned out a little squat. Next time I will use the 1 pound loaf pan. 


Oatmeal No-Knead Maple Bread with butter




My favorite kitchen tools for making this no knead bread include my trusty stand mixer, a Danish dough whisk for bringing the dough together before mixing, a Cambro mixing bucket (it makes it so much easier to tell when the dough has doubled), and my favorite sturdy loaf pan. (affiliate links)

Another essential tool is a kitchen scale! I can't bake without one. I was able to cut this recipe in half, including the yeast, by dividing the weight in half. It's especially easy when measuring in grams. No special algebra required! 


foodie extravaganza logo






Do love maple syrup? This week we are celebrating National Maple Syrup Day with all things Maple for #Foodie Extravaganza. While I made bread, here are 7 more recipes using maple syrup:





No Knead Oatmeal Maple Bread Recipe


This no knead oatmeal maple bread recipe is super easy and delicious. You just have to get comfortable working with super wet dough. Once you do, you will love the no knead method. 

Some of my favorite no knead bread recipes include this no knead apple bread, English granary-style no knead bread, and ten grain no knead bread


Oatmeal No-Knead Maple Bread spread with butter




Oatmeal Maple Bread


Oatmeal Maple Bread
Yield: 24 servings
Author:
This oatmeal maple bread is hearty, full of fiber, and delicious slathered with butter.

ingredients:

  • 2 3/4 cups (625 grams) lukewarm water
  • 1 tablespoon instant yeast
  • 1 tablespoon kosher salt
  • 3/4 cup (170 grams) pure maple syrup
  • 1/4 cup (55 grams) vegetable oil
  • 3/4 cup (55 grams) wheat bran
  • 1 1/2 cups (140 grams) rolled oats
  • 1 cup (130 grams) whole wheat flour
  • 4 cups (570 grams) all purpose flour

instructions:

How to cook Oatmeal Maple Bread

  1. Mix the water, yeast, salt, maple syrup, and oil in the bowl of a stand mixer. 
  2. Add the rest of the ingredients and stir with a Danish dough whisk or wooden spoon to moisten the flours. 
  3. Mix in a stand mixer with the paddle attachment until just combined. 
  4. Place the dough into a large bowl or dough-rising bucket, cover, and let rise until doubled, about two hours. Tap the bowl on the counter. If the dough slightly collapses, it is ready. 
  5. Cover the dough and refrigerate it overnight, and up to 7 days. 
  6. To bake: take half of the dough and place it on a well-floured work surface. Shape it into a ball. With floured hands, elongate the ball to a football shape and place it into a greased 4 1/2 inch by 8 1/2 inch loaf pan. Cover with oiled plastic wrap and let rise for 90 minutes. 
  7. Heat the oven to 350 degrees F. 
  8. Bake the loaf for 50 to 60 minutes until browned and the loaf reaches an internal temperature of about 200 degrees F. 
  9. Remove the loaf from the pan and cool it completely on a wire rack. 
Calories
163.98
Fat (grams)
3.05
Sat. Fat (grams)
0.30
Carbs (grams)
31.09
Fiber (grams)
2.52
Net carbs
28.57
Sugar (grams)
6.25
Protein (grams)
3.97
Sodium (milligrams)
267.77
Cholesterol (grams)
0.00
bread, maple syrup, no knead
bread
American

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Created using The Recipes Generator


Recipe adapted from The New Artisan Bread in Five Minutes a Day

4 comments:

  1. This is going on my "to make" list - soon. That looks just beautiful - I can imagine the homey smells.

    ReplyDelete
  2. Sounds delicious Karen and I love that it can sit in the refrigerator for up to a week before baking. Very important during this busy season.

    ReplyDelete

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