0 Maple Oatmeal Bread

The temperature in Utah has dropped, signalling Fall and bread baking weather!

If you haven't given this Maple Oatmeal Bread a try, I encourage you to make it today ~ it is everything you'd want in a breakfast bread: whole wheat bread combined with oatmeal and sweetened with REAL maple syrup.

You will want to use GRADE B maple syrup as it is darker and has a stronger flavor than grade A syrup.  Imitation maple extract is also used to enhance the flavor of this bread. Ferguson Farms 100% Pure Vermont Maple Syrup, Grade B, Jug 1 Pint (16oz)

Grade B Maple syrup is used in this recipe as it is darker and has stronger maple flavor than grade A syrups.  Maple flavor is used as well to bring out the maple taste in this bread. - See more at: http://www.grainmillwagon.com/maple-oatmeal-bread/#sthash.28YkLuzE.dpuf

Grade B Maple syrup is used in this recipe as it is darker and has stronger maple flavor than grade A syrups.  Maple flavor is used as well to bring out the maple taste in this bread. - See more at: http://www.grainmillwagon.com/maple-oatmeal-bread/#sthash.28YkLuzE.dpuf

Hot water, oats, maple syrup, extract, butter and salt is combined to soften the oats. If you have oat groats to grind into flour, even better!

Wheat flour, oat mixture, yeast and salt are combined and allowed to "sponge" or sit to proof the yeast.

See those little bubbles on the surface?  That means we're good to add the rest of the flour!

Add the rest of the flour, using a dough hook, kneading until you get a smooth, silky, and slightly tacky dough.

Cover and rest your dough in a warm place until double.

Lightly oil your clean work surface, roll out the dough into an 8x12 inch rectangle. Roll it jelly-roll style and pinch all seams closed.

Place seam side down into a greased loaf pan.

Cover loaf with plastic wrap and let rise till almost double.

You will want the crest of the dough to be about 1" above the edge of the loaf pan.

Mist the top of the loaf with water and sprinkle some coarsley chopped rolled oats on top.

If you have some maple sugar, that's good, too!

Bake for 35-45 minutes and take a deep whiff....

This bread is amazing.  Nutty, slightly sweet, perfect for toasting or making French toast.

Are you ready for Fall?

Maple Oatmeal Bread

Yield: 2 loaves

Author: Bernard Clayton's New Book of Breads

Prep time: 20 min
Cook time: 40-50 min
Total time:  2 Hours

A perfect loaf for fall and the winter months. Enjoy this even more toasted.

Ingredients:

• 2 1/2 cups boiling water
• 1 cup rolled oats
• 2 1/2 teaspoons active dry yeast
• 3/4 cup maple syrup
• 2 teaspoons salt
• 1 Tablespoon cooking oil or 2 T. melted butter
• about 5 cups of bread flour (or All Purpose flour + 2 Tablespoons of Vital Wheat Gluten, mixed in with the flour)

Instructions:

Pumpkin Chocolate Chip Cookies

1. Put the oats in a medium bowl. Pour the boiling water over the oats and set aside for an hour.
2. Mix the yeast, syrup, salt, and oil into the oats. Mix in 3 cups of the flour. Cover the bowl and let rise for an hour.
3. Add more flour, 1/2 cup at a time, until the cough is the correct consistency (smooth and slightly tacky). Knead for 10 minutes. 
4. Divide the dough into 2 pieces, shape into loaves and place in a greased 8x5 loaf pan. Cover and let rise for another 45 minutes.
5. Bake in a preheated 350°F oven for 40-50 minutes.