Maple Oatmeal Bread
Delight in the comforting blend of hearty oats and rich maple syrup with this homemade Maple Oatmeal Bread. Perfectly soft and slightly sweet, this recipe combines wholesome rolled oats soaked in boiling water with a hint of buttery richness and the natural flavor of maple syrup. A mix of all-purpose and whole wheat flour provides the ideal balance of texture and depth, while dry active yeast ensures a beautifully airy loaf. This bread is kneaded to perfection, allowed to rise twice for the ultimate fluffiness, and baked to a golden brown finish with an irresistible aroma. Whether served warm with a pat of butter, alongside soup, or toasted for breakfast, this versatile loaf is a must-try for bread lovers. Ideal for those searching for "easy homemade bread recipes," "maple oat bread," or "sweet yeast bread," this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup boiling water
- 0.33 cup maple syrup
- 3 tablespoons unsalted butter
- 1.5 teaspoons salt
- 2.25 teaspoons dry active yeast
- 0.25 cup warm water (about 105°F/40°C)
- 3 cups all-purpose flour
- 0.5 cup whole wheat flour
- 1 tablespoon vegetable oil (for greasing the bowl)
Instructions
1. In a medium bowl, combine the rolled oats and boiling water. Stir well and let sit for 10 minutes to soften the oats.
2. Add maple syrup, unsalted butter, and salt to the oat mixture. Stir until the butter is melted. Let the mixture cool to lukewarm.
3. In a small bowl, combine the warm water and dry active yeast. Let sit for 5–10 minutes until the mixture is frothy.
4. In a large mixing bowl, combine the lukewarm oat mixture and the yeast mixture.
5. Gradually stir in the all-purpose flour and whole wheat flour, one cup at a time, until a shaggy dough forms.
6. Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until the dough is smooth and elastic.
7. Lightly grease a large bowl with vegetable oil. Place the dough in the bowl and turn it to coat in the oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for about 1–1.5 hours, or until it has doubled in size.
8. Punch down the dough and shape it into a loaf. Place the dough into a greased 9x5-inch loaf pan.
9. Cover the loaf pan with the kitchen towel and let the dough rise again for 30–45 minutes, or until the dough has risen just above the edges of the pan.
10. Preheat your oven to 375°F (190°C).
11. Bake the bread in the preheated oven for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
12. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 444.6 g | 162% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 71.0 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1117 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
