Maple Oat Bread
This loaf will melt in your mouth.
I mean it. It is so provocatively sweet, so deliciously soft, that you’ll have trouble not eating the whole loaf. It’s made with real maple syrup (yeah – that’s the expensive kind [and the only kind you should ever buy!!!]), and a good serving of oats that’ll make you think you’re eating breakfast all over again.
It actually goes surprisingly well with sandwiches. It enhances the sweetness of the jam in a PB&J, and it’ll give turkey sandwiches (if you eat the stuff) that sweet maple-roasted flavor.
I can’t imagine how amazing these would be on some french toast – vegan or not vegan. I’m going to try to make some before my boyfriend eats the whole loaf (if you haven’t noticed, he has a tendency to do that).
Maple Oat Bread
8 + 3/4 oz all-purpose flour
3 oz whole wheat flour
1 + 3/4 oz oats
1/2 tsp cinnamon
1 heaping tsp salt
2 tsp instant yeast
7 oz water
2 oz (4 Tbsp) butter, melted
2 + 3/4 oz maple syrup
~1 tsp butter, save for later
If you are using instant yeast, heat the water in the microwave until luke warm and add the yeast. Let sit until it gets a bit bubbly and frothy, about 5 minutes.
Combine all ingredients in a bowl and mix together to form a shaggy dough. Knead 7-8 minutes, or until a fairly smooth dough forms. The dough should be tacky,but not sticky. If the dough is super sticky, add a bit more flour. Form the dough into a ball and place in an oiled bowl (I use the same one I used for mixing!)
Let rise in the bowl for 90 minutes, or until doubled in size. To shape, turn the dough out onto the counter. Pat it into a rectangle about 6×12″. Roll the dough into a log, sealing the seams every few inches. Place the final seam on the under side of the dough and touch the edges under. Place the log in an oiled 8.5″x4.5″ loaf pan. Let proof about 75-90 minutes, or until it crests 1″ over the rim of the pan.
20 minutes before baking, preheat the oven to 350F.
Bake for 35 minutes, or until the top is golden brown and registers an internal temp of 190 degrees. Remove from the loaf pan and brush some melted butter on the top of the loaf. Let cool on a cooling rack for at least 1 hour, preferably two. Enjoy!