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Vermont Maple Oatmeal Bread

A cozy and comforting loaf with the sweet essence of Vermont maple syrup and wholesome oats. Surprisingly quick and easy to make, perfect for beginners and a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings 1 loaf

Equipment

  • Mixing bowl large
  • Wooden spoon
  • Dough hook attachment optional
  • Kitchen towel
  • Plastic wrap
  • Loaf pan 9x5 inch
  • Wire rack

Ingredients
  

Main ingredients

  • 1.25 cups boiling water key to softening oats and activating yeast
  • 1 cup rolled oats for texture and wholesome goodness
  • 0.25 cup maple syrup or ½ cup maple sugar, for Vermont flavor
  • 1 tbsp unsalted butter for richness
  • 1.5 tsp salt balances sweetness and enhances flavors
  • 0.5 tsp cinnamon for warm spice
  • 0.5 tsp maple flavor optional, for extra maple goodness
  • 2 tsp instant yeast for rising
  • 1 cup whole wheat flour for nutty depth and fiber
  • 2 cups all-purpose flour for structure

Instructions
 

  • In a large mixing bowl, combine boiling water, rolled oats, maple syrup (or sugar), butter, salt, cinnamon, and optional maple flavor. Stir and let sit for 10 minutes to soften oats and cool slightly.
  • Sprinkle instant yeast over the oat mixture. Do not stir yet.
  • Add whole wheat flour and then all-purpose flour.
  • Mix with a wooden spoon or dough hook until just combined into a shaggy dough. Do not overwork.
  • Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  • Lightly grease a clean bowl, place dough in it, turn to coat, and cover with a towel or plastic wrap. Let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  • Gently punch down the dough to release air and shape into a loaf.
  • Grease a 9x5 inch loaf pan, place the shaped loaf in it, cover, and let rise in a warm spot for 30-45 minutes until puffy.
  • Preheat oven to 375°F (190°C) during the second rise.
  • Bake for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom.
  • Remove bread from pan and cool completely on a wire rack.

Notes

Wrap cooled bread tightly in plastic wrap or an airtight container for storage. For longer storage, slice and freeze. Can be made in a bread machine following manufacturer's instructions.