This is another lovely bread from Bernard Clayton's New Complete Book of Bread. Originally, this bread is called Maple Oatmeal Bread, and it uses maple syrup, all 3/4 cup for two loaves of bread. Since I do not have any maple syrup, I have used honey instead, and reduced the amount slightly. I've made only half a recipe for 1 loaf of bread.
A soft bread with light golden crust, with just a hint of sweetness from the honey.
Rolled oats is soaked in some boiling water for an hour. The softened roll oats are then mixed with the rest of the ingredients, honey, salt, cooking oil and some flour, mixed to a stiff batter. Cover with cling wrap and leave until doubled in size, about 1 hour.
Add the rest of the flour, 1/2 cup at a time to the risen doughy batter and knead until the dough leaves the sides of the mixing bowl. In total I have used about 3 cups of bread flour. Shape the dough into a loaf and placed in a greased loaf pan, 8" x 4-1/2", covered with greased cling wrap and leave to rise until it reaches the rim of the loaf pan. Preheat the oven about 15 minutes before baking, at 350F.
This bread is baked in a moderately low temperature oven for 40-50 minutes to allow the bread to rise further into a light brown loaf. It rises really well during the first 20 minutes of baking.
It bakes up beautifully with a light golden crust. The bread has a light sweetness in taste from the honey and the oats are blended into the dough, which gives a soft and nice bread texture. Just as the author says, "An admirable loaf"!
Maple Oatmeal Bread
makes 2 loaves (8"x4") (my measurements in blue is for one loaf)
2-1/2 cups boiling water (1-1/4 cups)
1 cup quick or regular rolled oats (1/2 cup)
1 package dry yeast (1 tsp plus 1/8 tsp)
3/4 cup maple syrup (1/4 cup honey)
2 teaspoons salt (1/2 tsp)
1 tablespoon cooking oil (1/2 tbsp)
5 cups bread or all-purpose flour, approximately (3 cups)
Baking pans : 2 medium (8" x 4") loaf pans, greased or Teflon
- In a large bowl, pour the boiling water over the oatmeal and set aside to soak for 1 hour. Sprinkle the yeast over the cooled oatmeal and stir to mix. Add the maple syrup (honey), salt, cooking oil and 3 cups (1-1/2 cups) of flour. Blend all the ingredients. It will have the consistency of a heavy batter.
- Cover the bowl with plastic wrap and set aside to rise for about 1 hour.
- Add additional flour, 1/2 cup at a time, to form a dough that can be lifted from the bowl and placed on the surface to knead until the dough is smooth and elastic, about 10 minutes. Add more flour if the ball of dough is sticky. The dough may also be placed under a dough hook in a mixer for an equal length of time. The dough should clean the bowl in the final stages of kneading. (I use the stand mixer to knead the dough until smooth, about 20 minutes, with an additional 1-1/2 cups of flour, about 3 cups in total).
- Divide the dough into 2 pieces and shape into loaves. Drop each into a prepared pan. Push the dough into the corners.
- Cover the pans with wax or parchment paper and leave at room temperature until the dough reaches the edge of the pan, about 45 minutes.
- Preheat the oven to 350F, about 15 minutes before baking.
- This is a fairly slow oven, so allow 40 to 50 minutes for the bread to bake into a light brown loaf. Midway through baking, turn the pans end for end to balance the heat on the loaves. Turn one loaf out of its pan and tap the bottom crust with a forefinger. A hard, hollow sound means the bread is baked. If not, return to the oven for an additional 5 or 10 minutes. (If using a convection oven, reduce heat 50 degrees).
- Remove the bread from the oven and turn the loaves from the pans. Place the loaves on a metal rack to cool before serving. The bread toasts beautifully. It can be kept frozen for an indefinite period at 0 degrees. An admirable loaf.
This post is linked to the event, Little Thumbs Up, organized by Zoe from Bake For Happy Kids and Doreen from My Little Favourite D.I.Y, hosted by Vivian from Vivian Pang's Kitchen
I'm sharing this post with :