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
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Maple Oat Breakfast Bread
1 large loaf
all-purpose flour (you can replace a couple cups with whole wheat if you wish)
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.)
Cover with plastic wrap and allow to rise at room temperature) until poofed and bubbly, 8 hours or overnight.
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.
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.
Remove the bread from the oven, turn it out of the pot and allow to cool completely before slicing.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.