Maple Oat Breakfast Bread

By • October 1, 2013 • 71 Comments

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Author Notes: A good slice of toast can totally make a breakfast, and this bread - which balances between sweet and savory - makes darn good toast. The recipe is slightly adapted from a King Arthur Flour recipe.fiveandspice

Makes 1 large loaf

  • 5 cups all-purpose flour (you can replace a couple cups with whole wheat if you wish)
  • 11/2 cup rolled oats
  • 1/3 cup maple syrup (preferably grade B)
  • 1/4 cup melted butter or olive oil
  • 2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 2 1/4 cups room temperature water
  1. Combine all of the ingredients in a large bowl and stir well (a couple minutes) to combine into a tacky, messy dough. (You can also use your hands to work everything together.)
  2. Cover with plastic wrap and allow to rise at room temperature) until poofed and bubbly, 8 hours or overnight.
  3. Gently scrape the dough out onto a well floured surface and shape into a round loaf. Place the loaf on a well floured towel and allow to sit for an hour.
  4. In the meantime preheat your oven to 450F with a 10-inch (about 8-quart) Dutch oven or baking crock with lid in it. When the dough is ready and the oven is hot, turn the dough off of the towel into the hot Dutch oven and cover with the lid. Bake covered for 30 minutes, then remove the lid and continue to bake until the crust is deep brown, another 15-30 minutes.
  5. Remove the bread from the oven, turn it out of the pot and allow to cool completely before slicing.
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23 days ago yellowbird

Oh my! This wasn't breakfast bread for us, as we dunked and dipped it into apple/pork stew for dinner. Pretty sure we ate more of the bread than the stew.....

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6 months ago Jessica R.

Definitely better the next day.It was still a bit mushy on the inside when it came out the oven. We couldn't taste the maple at all which was kind of annoying since it's so expensive(around 8.00$ a can in Canada).

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7 months ago epicharis

This was fantastic! I used King Arthur unbleached bread flour and couldn't have been happier with the results. Thank you!

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7 months ago laurielc

Has anyone made this in a bread machine? I realize it's not the same, but for those times when we want to dump it in and have bread...

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7 months ago Jacque

It does spread a bit, but since you dump the dough into pot, it doesn't really matter. And the loafs always come out as if I bought them in a French bakery!

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7 months ago Jacque

I have been making variations of this bread for over three years, and I use my Romertopf clay baker instead of a Dutch oven. it works beautifully. Also, I let my bread rise on a silicon baking sheet which is easy to clean and don't stick to the dough. And it is easy to handle when you dump the dough into the hot pan.
No sticking and sizzling

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's a great way to do it too. Although, I always have a problem of the bread spreading out too much that way. Do you have any tried and true methods for preventing that?

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7 months ago Krusatyr

To prevent spreading, use the floured towel in a proofing basket, cover with another floured towel or plastic wrap. I have a basket that approximates shape of baker. After eight plus hours, roll off risen dough into covered clay baker. I bring a cold oven, cold baker with dough in it up to heat together, others preheat the oven and clay baker before inserting risen dough.

In my humid climate, I can't add sugar or oil to dough, then let it sit out for eight plus hours or it will develop an acrid bacterial taste, not "sour dough", so I cut it in before second rise if I use any at all.

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Isn't it amazing how much climate affects bread baking??!! We live in an extremely dry, extremely cold climate (the average temp since November has been only 3 degrees Farenheit, and it's basically 0% humidity), so I know bread behaves differently here!

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7 months ago Sarah Frances Peck

What do you mean, turn the dough off of the towel into the pan? Do you mean to inverse it, so that the part of the dough that was touching the towel then becomes the top of the loaf? I tried that and, unsuprisingly, I wasn't able to get it exactly into the pan. Some of the dough touched the side of the pan where it promptly sizzled and stuck. Then I was reaching into the pan with a wooden spoon trying to move the dough off the side of the pan and get it flat onto the bottom of the pan, which obviously deflated it a bit. :-( How do you get it into the pan, exactly, in a neat way? Thanks!

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I have to admit, I do the towel thing because most of the no-knead bread recipes I've used and adapted call for doing things that way, but mine usually sticks too and doesn't come out exactly. Usually if it sticks to the side of the pan, I just let it cook there and it comes off in the end, it's just not a perfectly round. I recently bought a banneton, which I flour and use without a towel and that works a lot better. Jacque's trick of a silicon baking sheet works too.

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7 months ago pcskinner

To prevent sticking i place my dough in a small skillet sprayed with cooking spray.....since it has a handle it make it easy to invert into the baking vessel. Make sure the skillet you use is a bit smaller than the cooking pot.

Ashley

8 months ago Ashley Marie

I'm in love! I replaced one cup of the A/P flour with whole wheat, and used agave nectar instead of maple syrup (only bc I didn't have any). This was not only an extremely beautiful loaf to look at, but tasted so yummy - nice and crunchy on the outside, beautiful, chewy open crumbs on the inside! Such a winner of a recipe! And super easy too! Thank you so much for sharing! I think next time I'm going to try adding some seeds/nuts!

Ashley

8 months ago Ashley Marie

Loved it so much I featured it on my blog today! http://supermodelambitions...

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9 months ago LucilleF

Just a follow up: my bread rose beautifully! Eight hours and it was ready for the oven. I don't have an enamel pan so I used my Farberware stainless steel Dutch oven and other than the knobs smoking a bit in the 450 degree oven while the oven heated up it worked ok. Also, my bread got too dark(it started to burn) during the uncovered 15 minutes. I think this is because the stainless steel pan is thinner than the cast iron enamel pans so next time I'll try turning down the heat to 400. It might save my pan handles, too. But my bread still looks and tastes amazing. Thanks for an awesome recipe that I will make again and again and......

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9 months ago LucilleF

Oops! Just put this together and used active dry yeast but didn't put it in warm water to start. Just threw it in in the order it was listed. But I did use warmer than room temp water when I added the water (maybe 100 degrees). Also, it's cold here in CT also so I have it inside my cold oven. Think this is going to work?

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I think if you give it enough time to hang out and rise it will work just fine. The yeast will keep working, even if it's cool, they just will take longer. BUT the slower the fermentation, the better the flavor that develops. So, just wait until the dough has gotten fairly bubbly and poofy and then proceed, and I think the bread should be good.

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9 months ago Zazie

Just to add a result for those who wanted to try this without a Dutch oven: I'm an amateur bread baker lacking any dedicated bread-making equipment. I don't have a Dutch oven or anything similar, but this recipe looked so tasty I figured I'd give it a shot anyway using only a sheet pan for baking, and I'm happy to report it turned out pretty well anyway. I don't think it was able to rise quite as much, but the overnight rise gave it such a lovely flavor it sort of worked--it's a dense loaf, but lovely nonetheless, and I've enjoyed it with soup as well as for sandwiches.

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks for sharing! That's good to know.

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9 months ago beccarichards

My dough didn't rise & become bubbly. Any ideas why? Can I kneed & see if it will rise? Do I need to scrap it and start over? Thanks!

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hmm, did it not rise at all, or only a little? It may be that your yeast is old and inactive, in which case you'd need to start over. It's also possible that you just have slow yeast and it needs more time, especially if your house is cold.

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9 months ago beccarichards

AH, cold house. I meant to mention that. I'm in Chicago and it's freezing. I'm sure inside is suffering from the outside temp. I let it rise all day and it actually has started to rise & nearly doubled in size. So hopefully we're good. Thank you, thank you.

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9 months ago beccarichards

Just took bread out of the oven & it's perfect! Thanks for sharing.

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Phew! :)

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9 months ago nikki

This is in league with my very exclusive ' breads I'd eat and shun all other food's list I have. Thanks

Nikki

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay!

Stringio

10 months ago Jean Wilkins

I don't have a dutch oven. Could I use a Corningware Roaster with a lid? Would love to try this bread. I used to be able to buy loaves of bread with honey, oatmeal and sunflower seeds. It was so good toasted. Can't find it anymore and would love to use recipe using the honey and sunflower seeds

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10 months ago Winifred Ryan

Since the directions say to heat the dutch oven then put the dough in the hot pan, I would not venture to attempt this with Corningware. You would be better off to try with a deep skillet and realize it may overflow or the top may not be as crisp. Personally, I'd recommend seeing if your library has Bernard Clayton's bread book since he has a great maple oat bread that uses typical bread pans. I make it often using whole wheat flour for half of the white flour, so it's forgiving, and will adapt to honey and the sunflower seeds. Believe me you don't want a shattered roaster which is a possiblity if you try this one with the Corningware.

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I think Winifred is right. You definitely don't want to shatter a beautiful Corningware roaster.

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10 months ago Leyanne Taylor

At what stage would you add walnuts?

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Just stir it in with the rest of the ingredients.

Me_2009

10 months ago MrsPrincess07

Has anyone tried this in a loaf pan? I have a few cast iron loaf pans I'd like to try this recipe with.

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I haven't, but it's worth a shot!

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10 months ago Wendy Brooks

I make a holiday bread every year to give away and this year I chose this bread. I have made this bread like 12 times now. The flavor is great. For me this is what whole wheat bread OUGHT to taste like. I was worried it would be too plain esp for a holiday gift but there is so much flavor that it was great. I DO recommend adding a cup of chopped walnuts for perfection. I made it also with raisins but I think the walnuts made it perfect. The floured towel thing is very messy. I recommend placing the dough and towel back in the bowl the dough rose in. Also, be careful of the Dutch oven. I burned myself twice and badly. The dough doesn't always poof and get bubbly so much but it still comes out of the oven beautiful!

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes, you do have to be careful with the Dutch Oven. Even though I've baked Dutch oven bread many times, I always get a little nervous! And the floured towel thing totally is very messy. It's recommended in so many recipes, but I just got a banneton and that's working much better for me.

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10 months ago jonahgail

made this today with white whole wheat flour (I was out of white flour) and it made a beautifully nutty (in a whole-wheat kind of way, not a tree/ground-nut kind of way for those of us with nut allergies) crusty loaf. It's probably a little denser than one made true to the recipe, but no one here is complaining! I made it with a Le Creuset dutch oven....no problems with the lid handle.

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad it turned out well for you, and so good to know it worked well with white ww flour!

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11 months ago carol s weinstein karlin


the crust, the crust, oh my! it is great!

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

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11 months ago carol s weinstein karlin

great. then it goes into an allclad pot tomorrow morning!

thanks!