Maple Oat Breakfast Bread

October 1, 2013


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

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Bread|American|Grains|Thanksgiving|Christmas|Vegetarian|Vegan|Breakfast

Reviews (97) Questions (2)

97 Reviews

Judi L. August 9, 2018
Just made this today, looks great. Will try it out tomorrow. Made it with 2 cups whole wheat flour and would have added some seeds for texture, but did not have any. I have no doubt it will be delicious. It looks delicious!
 
Renee K. March 5, 2018
So mine did not rise the way I expected. Now I think I only put in 4.5 cups of flour. Was distracted while putting it together. Going to go for it and see what happens. Ugh!
 
Renee K. April 17, 2018
It turned out great!<br />
 
Kitspy August 21, 2017
I love it. I followed the recipe exactly (except I had active dry) and it turned out perfectly. It does make a huge loaf. We're going on vacation so I gave 2/3 of it away but I'm already plotting to make another when we get back so we can eat the whole thing!
 
aaCooks January 12, 2017
How do you adapt the recipe if using a sourdough starter (50% water to flour)? Thanks
 
NancyFromKona November 16, 2018
1 cup of starter is equivalent to 1/2 cup water and 1/2 flour so take the liquid in the recipe and subtract 1/2 cup, ditto for the flour. Source: King Arthur.
 
chwood July 16, 2016
Hi Emma, the recipe reads one and one half cups of oats, but the numbers "11/2" do make it look unusual! This is still our favorite bread of all time, I make it about once every two weeks, making two loaves at a time and slicing and freezing the extra. There's just two of us now :).
 
Emma July 16, 2016
Thank you! I'm excited to try it. :)
 
Emma July 16, 2016
Is that 1/2 a cup of oats? or 1 and 1/2 cups of oats?
 
judy May 21, 2016
I like this. Added a 1/2 cup mixed seeds: sunflower, pumpkin, poppy, millet, flax, and a little turmeric. Adds some nutrition and bite, but no real additional flavors. turmeric with the maple syrup is delish!I make this in two loaves in my pullman pan without the lid. Great toasting and sandwich bread!
 
whitneygerhard December 15, 2015
Good recipe. I added a bit more water since my dough was too dry. Mixed it up 11 pm last night. In the morning it had doubled nicely. Shaped into two loaves and let rise for a little over an hour in greased 8x4 inch loaf pans. I tented some greased foil over each loaf and baked for 20 minutes. Removed foil, baked for 20 more minutes. Took loaves out of pan and baked on oven rack for 7 more minutes. Crust is nice and brown, crumb is a little looser since I added more water, but it produced a tasty loaf. I'm imaging toast, pb&j, maybe leave it out over night and make French toast.
 
Tory N. November 4, 2015
Has anyone tried making two smaller loaves out of this recipe and cutting down baking time? i've made it twice as it, but i wanted to bring a full (and slightly less unwieldy loaf) to a friend while keeping one myself. thoughts?<br /><br />http://www.apinchofthis.nyc
 
chwood November 5, 2015
What a great idea Tory, I've not tried it but certain it would work to put in two pans!
 
Chris April 21, 2015
I+don't+have+a+dutch+oven+or+anything+similar.+Can+I+bake+this+bread+on+a+baking+sheet+uncovered?+If+so,+do+I+need+to+adjust+temperature+and+cooking+time?+Thanks.
 
chwood April 21, 2015
Chris, <br />I bet a baking sheet would work, although it might not be as shaped. I would cover it with foil at the specified time as the moisture is what keeps it soft inside
 
chwood March 6, 2015
This is now my go-to bread. Love the ease plus the bonus of the fermentation!
 
GraceL February 3, 2015
Made this bread a second time - love how simple it is to put together and the taste. Great toast, keeps well. And right now...a nice way to heat the house for a few hours with the oven on high! Also agree that the parchment paper sling is the way to go. Made the loaf yesterday subbing the oatmeal for Trader Joe's multi-grain cereal (also used 2 cups of ww flour). Worked fine but...I'm having trouble confirming when the loaf is done. It looks quite brown and thumped "done" on the bottom, but is not quite baked through. Any suggestions for keeping the browning under control so that it can bake through?
 
Laura W. January 14, 2015
Anyone happen to know if you can use Le Creuset's enamel on steel stockpot for this in lieu of a dutch oven?
 
Sarah F. January 14, 2015
I used my Le Creuset size 26 'French oven' (oh the marketing techniques) and it turned out great.
 
jody January 11, 2015
This was fantastic!!!..and beautiful.. I will make this a lot. Thank you!!
 
jody January 11, 2015
I am about to put it in the oven..so excited!! Do I need to grease anything first?
 
Author Comment
fiveandspice January 11, 2015
I don't, if I'm using cast iron.
 
Lacie T. January 11, 2015
Can you use all purpose gluten free flour?
 
Author Comment
fiveandspice January 11, 2015
I don't know, but my hunch would be no. Gluten is absolutely critical in giving structure to a yeast bread, and to use a gluten free flour in a yeast bread, you generally have to use a whole different type of recipe.
 
stephanieRD December 8, 2014
Great recipe! I can't say anything else but that it's amazing! Definitely staying in my regular repertoire for sure.
 
A. C. November 1, 2014
I've been making this for the past several months in a Dutch oven. I find it easiest to turn the dough out onto floured parchment for the one hour rise, and then use the parchment "sling" to put the dough in the pan. Way easier for klutzes like me! :)
 
yellowbird October 1, 2014
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.....
 
Jessica R. April 28, 2014
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).