Maple Oat Bread (Print Version)
# Ingredients:
→ Bread Dough
01 -
1 cup (88 g) rolled oats, plus another 1/2 cup (44 g) for coating the pan
02 -
1 cup (227 g) boiling water
03 -
¼ cup (86 g) maple syrup
04 -
1.5 teaspoons (5 g) kosher salt
05 -
3/4 cup (170 g) room-temperature water
06 -
1.5 teaspoons (5 g) instant yeast
07 -
2¼ cups (288 g) unbleached bread flour or all-purpose flour
08 -
1 cup (128 g) stone-milled flour or whole-wheat flour
→ For Greasing & Coating
09 -
Softened unsalted butter, for greasing pan
10 -
1 tablespoon olive oil
# Instructions:
01 -
In a large bowl, combine the oats, boiling water, maple syrup, and salt. Let stand for 10 minutes to soften the oats.
02 -
Add the room-temperature water to the oat mixture and stir to combine. Add the instant yeast and stir. Finally, incorporate both flours and stir with a rubber spatula until the liquid is absorbed, forming a sticky dough ball. If needed, briefly knead with hands for 15-30 seconds to help the dough come together.
03 -
Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 2-3 hours, until the dough has doubled in volume.
04 -
Preheat the oven to 375°F (190°C). Generously grease an 8.5×4.5-inch (or 9×5-inch) loaf pan with softened butter. Pour the remaining 1/2 cup of oats into the pan, turning to coat all sides. Pour out excess oats and reserve for topping.
05 -
When the dough has doubled, drizzle olive oil over the top and use your hand to coat the surface. Release the dough from the sides of the bowl, then flip the ball over so the oiled side faces down. Roll the dough into a coil or loaf shape, then transfer to the prepared pan seam-side down. Sprinkle reserved oats over the top and distribute evenly.
06 -
Let the dough rise on the countertop in a warm, draft-free spot for 45-60 minutes until it has risen about one inch above the rim of the pan.
07 -
Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove from the oven and turn the loaf out onto a cooling rack.
08 -
Allow the loaf to cool for at least 30 minutes before slicing to set the crumb structure.
# Notes:
01 -
Stone-milled or whole-wheat flour adds nutritional value and rustic texture to this bread.
02 -
This no-knead method creates a tender crumb with minimal effort.