Inspired by my trip to Vermont over the weekend I made Maple Oatmeal Bread. It was pretty yum, better toasted. It’s just not what I imagined. I keep remembering this bread from my childhood from a bakery in North Conway, New Hampshire. The loaf I made tastes like it’s missing something. It needs to have more taste layers and be less dense? Does that make sense? I baked the loaves in two different types of pans. On the left I used King Arthur’s steel and aluminum loaf pan (picked up in VT) and on the right Emile Henry ‘s Ceramic Loaf pan. The rise was better in the King Arthur pan. Wonder why? (read answer in comments) I did everything the same way. Let me know if you’ve come across a Oatmeal Bread recipe you love or have any bread tips. Recipe below.
Recipe adapted from Bernard Clayton’s New Complete Book of Breads
2 1/2 cups boiling water
1 cup rolled oats
1 package dry yeast
3/4 cup maple syrup
2 teaspoons salt
1 tablespoon oil
5 cups bread or all-purpose flour
2 medium 8″x4″ loaf pans, greased
In a large bowl pour the boiling water over the oatmeal and set aside for an hour.
Sprinkle the yeast over the cooled oatmeal and stir to mix. Add the maple syrup, salt, oil, and 3 cups of flour into the oatmeal. It will have the consistency of a heavy batter. Cover the bowl with plastic wrap and set aside to rise for an hour.
Add additional flour, 1/2 cup at a time, to form a dough that can be lifted from the bowl and placed on surface or into a mixer with hook attachment. Knead by hand or using dough hook for 10 minutes. The dough should be clean the bowl in the final stages of kneading.
Divide the dough into 2 pieces and shape it into loaves and place in greased loaf pans. Cover and let rise another 45 minutes.
Preheat oven to 350 degrees at least 15 minutes. This is a fairly slow oven, so allow 40 – 50 minutes for the bead to bake to a light golden loaf. Remove the bread from the oven and turn the loaves from the pans. Place the loaves on a metal rack to cool before serving.