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    Vermont Maple Oatmeal Bread

    Uploaded by

    madduxdavid
    This recipe is for a Vermont maple oatmeal bread made with whole grains and real maple syrup. The bread takes around 3 hours to make and involves mixing wet and dry ingredients into a dough, letting it rise twice, shaping it into a loaf and baking. The finished loaf is topped with maple sugar for an authentic maple flavor.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Vermont Maple Oatmeal Bread

    Uploaded by

    madduxdavid
    52 views2 pages
    This recipe is for a Vermont maple oatmeal bread made with whole grains and real maple syrup. The bread takes around 3 hours to make and involves mixing wet and dry ingredients into a dough, letting it rise twice, shaping it into a loaf and baking. The finished loaf is topped with maple sugar for an authentic maple flavor.

    Original Description:

    Yummyness!

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    This recipe is for a Vermont maple oatmeal bread made with whole grains and real maple syrup. The bread takes around 3 hours to make and involves mixing wet and dry ingredients into a dough, letting it rise twice, shaping it into a loaf and baking. The finished loaf is topped with maple sugar for an authentic maple flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    52 views2 pages

    Vermont Maple Oatmeal Bread

    Uploaded by

    madduxdavid
    This recipe is for a Vermont maple oatmeal bread made with whole grains and real maple syrup. The bread takes around 3 hours to make and involves mixing wet and dry ingredients into a dough, letting it rise twice, shaping it into a loaf and baking. The finished loaf is topped with maple sugar for an authentic maple flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Vermont Maple Oatmeal Bread

    Whole grains and maple give this aromatic loaf its rich color. Toast it to
    bring out the subtle maple flavor. Read our blog about this bread, with
    additional photos, at Bakers' Banter.

    Volume
    Ounces
    Grams

    DOUGH
    7 ounces hot water
    1 3/4 ounces old-fashioned rolled oats
    2 3/4 ounces real maple syrup Recipe summary
    1/2 teaspoon maple flavor Hands-on time:
    2 ounces butter 10 mins. to 15 mins.
    1 1/4 teaspoons salt Baking time:
    35 mins. to 40 mins.
    1/2 teaspoon cinnamon
    Total time:
    3 ounces King Arthur 100% White Whole Wheat Flour 2 hrs 45 mins. to 3 hrs 45
    8 1/2 ounces King Arthur Unbleached All-Purpose Flour mins.
    2 1/4 teaspoons instant yeast Yield:
    1 loaf
    TOPPING
    water, to brush on crust
    2 to 3 teaspoons maple sugar, for sprinkling Tips from our bakers
    Want to substitute artificial
    Directions maple syrup (pancake syrup)
    for real maple syrup? Use
    1) In a large mixing bowl, combine the water, oats, maple syrup, maple 1/3 cup syrup, and 3/4 cup
    flavor, butter, salt, and cinnamon. Let cool to lukewarm; this will water. Your bread won't rise
    happen naturally as you stir. as high, nor taste as maple-y,
    2) Add the flours and yeast, stirring to form a rough dough. Knead but it'll be OK.
    (about 10 minutes by hand, 7 minutes by machine, or on the dough
    cycle in the bread machine), enough to make a nicely springy dough.
    3) Transfer the dough to a lightly greased bowl or large (8-cup)
    measuring cup, cover the bowl or cup with plastic wrap, and allow the
    dough to rise for 60 to 90 minutes. It should become very puffy, and
    just about double in bulk.
    4) Gently deflate the dough, and shape it into an 8" log. Place it in a
    lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan, and set the loaf
    aside to rise till it's crowned about 1" over the rim of the pan, about 60
    to 90 minutes. Towards the end of the rising time, preheat the oven to
    350°F.
    5) Gently brush the top of the risen loaf with water, and sprinkle with
    maple sugar.
    6) Bake the bread for 35 to 40 minutes, tenting with foil after about 15
    minutes to prevent over-browning. The interior of the fully baked loaf
    should read 190°F on an instant-read thermometer.
    7) Remove the bread from the oven, and after 5 minutes turn it out of
    the pan onto a rack to cool. Allow it to cool fully before slicing.

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