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Maple Oat Bread

SUBMITTED BY: Michele Odstrcilek

"'The first time I made this old-fashioned oat bread, my husband, two daughters and I ate the entire loaf! It's the best bread we've ever tasted,' writes Michele Odstrcilek of Lemont, Illinois. Sweetened with a hint of maple syrup, the golden brown yeast bread will rise to any mealtime occasion."

RECIPE RATING:

Read Reviews (9)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 cup old-fashioned oats
1 cup boiling water
1 (.25 ounce) package active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees)
1/2 cup maple syrup
2 teaspoons canola oil
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour
TOPPING:
1 egg white, lightly beaten
2 tablespoons old-fashioned oats

DIRECTIONS

Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110 degrees F-115 degrees F. In a large mixing bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes. Brush with egg white; sprinkle with oats. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

FOOTNOTE

Nutritional Analysis: One slice equals 169 calories, 1 g fat (trace saturated fat), 0 cholesterol, 225 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch.

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REVIEWS

Reviewed on Feb. 23, 2009 by Jewel

This is a great recipe for oatmeal bread....I used only 1/3 cup of water to soften the yeast,... MORE

Reviewed on Jun. 7, 2008 by TODDREDFORD

Excellent! The entire family loved this bread. I used whole wheat pastry flour instead of... MORE

Reviewed on Mar. 3, 2009 by LRoecker

Not "the Best" bread I've ever had, but it's pretty good. I didn't grind up the oatmeal, I... MORE

Reviewed on Jan. 5, 2009 by sugarwaffle

I don't know if I have just read the recipe completely wrong, but the list of ingredients... MORE

Reviewed on Aug. 26, 2007 by Lisa W.

Excellent! I made this bread on a whim...so glad I did. I didn't use the topping, and the... MORE

Reviewed on Jan. 26, 2009 by Christeen

This recipe was my first shot at making bread without a stand mixer or a bread machine, and I... MORE

Reviewed on Jun. 30, 2009 by LOPIEKITTY

YUM! YUM! Ok, I did make one "change"...maybe 2? FIRST I thought I would replace 1/2 the oats... MORE

Reviewed on Jun. 22, 2009 by 400luv

AWESOME!!! It came out wonderful even though I only had 1/3 cup of maple syrup left instead of... MORE

Reviewed on Oct. 27, 2008 by laurie

This is the best bread! I have made this recipe 5 times in the last month we love it so much. MORE