Maple Oatmeal Bread

Recipe from King Arthur Flour

Husband-Tested in Alice’s Kitchen

Makes 1 (9” x 5”) Loaf

This bread makes delicious toast.  We loved the texture and the slightly sweet flavor from the bit of maple syrup and honey. 

1¼ cups boiling water

¼ cup rolled oats

2 Tablespoons unsalted butter

1¼ teaspoon Kosher salt

2 Tablespoons maple syrup or molasses

2 Tablespoons honey

2¼ teaspoons instant yeast or active dry yeast

3 to 3¼ cups unbleached all-purpose flour

¼ cup dry milk

¾ cup almond flour

In a large mixing bowl, pour the boiling water over the oats, butter, salt, maple syrup (or molasses) and honey.  Let the mixture cool to lukewarm (90°F to 100°F).

Add the yeast, 3 cups of the flour, the dry milk and the almond flour and mix until a soft dough forms.

Knead the dough, adding the remaining ¼ cup flour if needed, until smooth and elastic, 8 minutes or so.  Cover and let rise for 1 hour, until puffy.

Deflate the dough, shape it into a log, and place it in a lightly greased 9” x 5” loaf pan.  Cover with greased plastic wrap and let rise for about 45 minutes or until it’s crowned about 1 inch above the rim of the pan.

Halfway through the rise time, preheat the oven to 350°F.

When the bread has risen, sprinkle the top with flour or oats and slash in a decorative pattern.  Bake for 40 to 45 minutes or until the center reads 190°F on an instant-read thermometer.

Remove from the oven and let cool in the pan on a rack for 10 minutes before tilting out of the pan and returning to the rack to finish cooling completely.

Store, covered for up to 5 days at room temperature.  Freeze for up to 3 months.

Nutritional Info: (1 or 16 slices) 145 calories; 4 g fat; 1 g saturated fat; 0 g trans fats; 4 mg cholesterol; 184 mg sodium; 24 g carbohydrates; 1 g fiber; 4 g sugars; 4 g protein