Maple Oat Breakfast Bread

would love the measurements in grams - thanks!

The flavor of this bread is delicious! Easy to make. One issue I had though. I baked per the instructions, 30 minutes covered, and then about 20 minutes uncovered. The outside got a little burned in places but the interior of the bread is a bit under-baked. Not bad but not as I'd hoped. Any ideas how to fix that? Maybe I need to use 2 loaf pans instead of my dutch oven.

I altered the yeast amount a little bit to be able to make this all in one night! Lovely! Very beginner friendly

Amazing bread, simple and tasty. The easiest this my new favorite.

Bread baker beginner's question: If you let rise overnight, is that in the frig? Thanks! Can't wait to try!

I baked this today in my new Lodge Combo Cooker. This was an interesting loaf in terms of flavor and texture. I am trying not to stuff myself. I thought it would be quite sweet - it's not.
I mixed up the dough yesterday afternoon using 40 gms of sourdough starter in place of the the 1/2 tsp of yeast. My kitchen is pretty cold these days so I baked about 18 hours after mixing. The part that really annoyed me about this recipe was the lack of weight measurements. Thankfully I was adding flour in 1/2 cup increments and so held back the last 3/4 cup as the dough already looked like the one in the video. I have a low protein all purpose flour, so I used 1.5 C of bread flour. I also used 1.5 C white whole wheat flour for a more hearty flavor. I had planned to use 2 C all purpose but ended up using only 1 and 1/4 C of it.
Since this was much drier compared to my usual 75-80% hydration sourdough, I couldn't resist kneading right in the bowl just a bit. Kneaded a bit again before I went to bed. In the morning, while the oven heated, I formed the dough into a tight ball on the counter with a bench scraper. Loaded it into the pot seam side down and slashed the top in a windowpane pattern. Covered and baked at 450 deg for 30 minutes. It sprang beautifully! Then baked uncovered for 15 minutes. Although the crust was browned, it had give. So baked another 10 minutes at 425 deg, directly on the rack, by which time crust was deep brown and firm.
We had it for lunch with a lentil and roasted beet salad. Yum! I can't wait to see how the crumb is further in the interior of the loaf. Crumb is soft and springy. This will make excellent toast!

It's been more than six years since I first found this recipe and I still make it all the time. It's so forgiving too; I've swapped sunflower oil for the butter, or sorghum for the maple, or used leftover homemade oat milk mush for the rolled oats, and it still comes out beautifully.

I will be making this tomorrow and just wanted to double-check. Only 1/2 teaspoon of yeast? That seems so little, no? I was considering halving the recipe since many say it is a very large loaf, but that only leaves me with 1/4 teaspoon yeast. Would that be ok? (I'll be using active dry yeast, not instant.)

I noticed here it says 11/2 rolled oats. I'm guessing it's 1/2 cup instead, but thought to give a heads up. Thank you for the recipe !

This bread has become a family favourite! I follow the recipe exactly, and it works reliably. Somewhat dense, with a crunchy crust.

I did it, good and so tasty. Excellent! thanks for the recipe.

I followed the recipe to the letter; however, it came out very dense - not, light and airy like your picture shows. Also, I thought it lacked the maple taste that I was hoping for. The one thing that I do like about this recipe is the crust is very crunchy. I will slice it thinner tomorrow and try toasting it (as one reviewer posted) and then see how it is.

Can you post the measurements in grams?

Thank you very much for your reply. Your comments helped. I was thinking that the 1/4 cup of water may have been the culprit. The bread tastes great. I'll make it again for sure. I would like to see other bakers' results. Again, thanks for your reply.

I just made your recipe. My dough was super wet, more like batter than dough. Surprisingly, after my working it carefully, I got it into the Dutch oven and the end result looks nice. I'm waiting for it to cool. Do you have a video to show what the dough should look like?

If I were to substitute in active dry for the instant yeast, would the measurements change?

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!

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!

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!

How do you adapt the recipe if using a sourdough starter (50% water to flour)? Thanks

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 :).

Is that 1/2 a cup of oats? or 1 and 1/2 cups of oats?

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!

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.

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?

http://www.apinchofthis.nyc

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.

This is now my go-to bread. Love the ease plus the bonus of the fermentation!

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?

Anyone happen to know if you can use Le Creuset's enamel on steel stockpot for this in lieu of a dutch oven?

This was fantastic!!!..and beautiful.. I will make this a lot. Thank you!!

I am about to put it in the oven..so excited!! Do I need to grease anything first?

Can you use all purpose gluten free flour?

Great recipe! I can't say anything else but that it's amazing! Definitely staying in my regular repertoire for sure.

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! :)

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.....

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).

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

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...

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!

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

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!

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!

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......

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?

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.

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!

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

Nikki

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

At what stage would you add walnuts?

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

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!

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.

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

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

thanks!

Honey is a good substitute

currently out of maple syrup. what could i substitute?

Can I make this shaped on a sheet (like ciabatta)with some water in a pan on a lower rack, or must I use the dutch oven? I think my le creuset are safe to 450, but I don't know about the knobs.

I made this last night and baked it this morning. I love making bread, so I kneaded mine, but otherwise followed the recipe as written. The bread is great.

I've been making Bernard Clayton's maple oat loaves for years, adapted with 1/2 whole wheat flour . This looks like a great alternative. Tried adding walnuts (which I'm tempted to do)?

Hi Emily! I made this Saturday night and it turned out so beautifully that I made a new batch last night. Problem is, I forgot to take the butter out of the microwave, and thus forgot to add it. This morning, the dough has an amazing rise and smells great. Can I still add the melted butter without ruining the recipe? Thanks so much!

I love this recipe, great crumb, great taste, very easy to make, I have a very mild sourdough starter and substituted a cup of starter for a cup of water and the yeast with excellent results

This recipe is so easy and so yummy. I added roasted pecans and chopped dried cherries. I actually like it better not toasted as it seems to be more flavorful! Can I use this technique (baking in a dutch oven) to make other no knead breads?

This is very good. I used olive oil and a Lodge combo cooker to bake it. The texture is more cakey than the typical no-knead bread recipe, but that's fine by me. It reminds me of oatmeal bread my dad used to make when I was growing up, only with better structure. Win!

I'm new to bread baking - can I substitute active dry yeast for the instant yeast? If so, how much would I use? Thanks!

Baking bread seems like such a long drawn out process. Too scary for me.

By the way, how does using butter vs. olive oil changes the character of this bread? Just wondering . . . (I never use butter in my artisanal loaves; I sometimes but don't always add a touch of oil. If I do, it's typically just to make the dough easier to handle, adding it at the end of the kneading process.) Thank you. ;o)

I'm not sure I understand the Dutch oven/baking crock for cooking--is there a reason you don't just use a loaf pan? I'm interested in beginning to seriously bake bread, so I'm open to purchasing a new pan at your recommendation.

Could you do this in a bread machine? It looks yummy.