A deliciously sweet bread with a light crunchy top that is fantastic toasted, as the base of French toast, or used in a a sweet and savory grilled sandwich. It slices well and will make your kitchen smell divine as it bakes. A true Vermont classic.
- 3/4 cup hot water*
- 1/4 cup butter, unsalted, room temp
- 1/2 cup old-fashioned rolled oats
- 1/4 cup real Vermont maple syrup - dark amber if available
- 3/4 teaspoon pure maple flavor (or maple extract)
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 2 cups unbleached All-Purpose flour
- 3/4 cup white whole wheat flour, or 100% whole wheat flour
- 2 1/4 teaspoons instant yeast
- water, for spraying on crust
- 3 teaspoons pure maple sugar
No nutrition information available
- In a large mixing bowl, combine the water, butter, oats, maple syrup, maple flavor, salt, and cinnamon. Add the flours and yeast, stirring to form a rough dough. Knead (about 10 minutes by hand, 7 minutes by mixer, or on the dough cycle** in the bread machine), enough to make a nice springy dough.
- Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, let rise for 60 to 90 minutes. It should become very puffy, and close to double in size.
- Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan***. Cover the pan, and set the loaf aside to rise till it's crowned about 1" over the rim of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
- Spray the top of the loaf with warm water and sprinkle with maple sugar being sure to cover as much of the top as possible. Bake the bread for 35 to 40 minutes, tenting with foil after about 15 minutes to prevent over-browning. The interior of the fully baked loaf should read 190°F on an instant-read thermometer. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Allow it to cool fully before slicing.
* You may need to add a couple of tablespoons of water if you live in a colder climate during the winter.
** I've always had the best results by using the dough cycle of my bread machine for mixing, kneading and first rise.
*** Be sure to use an 8 1/2 x 4 1/2" pan only for best height.