Oatmeal-maple bread from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 41) by Alexandra Stafford

  • whole wheat flour
  • maple syrup
  • rolled oats
  • all-purpose flour
  • instant yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on October 08, 2021

    This bread is a treat. As a bonus, your home will smell amazing while you're baking it!

  • westminstr on September 30, 2019

    This was delicious and the whole family enjoyed it (even E). Subbed spelt flour for WW and bread flour for AP. 1 extra tsp of water (half recipe) & baked the extra 5 minutes as usual. The bread had a gentle sweetness, not overbearing, and we enjoyed it with dinner, slathered with salted butter.

  • stockholm28 on January 12, 2019

    This bread is quite dense and slightly sweet. The maple flavor is not really noticeable beyond the sweetness. I preferred this as toast and this bread really seems more suited to the breakfast table. I did have to cook it the extra 5 minutes. Also note that this recipe uses 2 cups water. She lists 1 cup boiling water in the ingredients list but the instructions have you add another cup of water after the oatmeal soaks in the hot water for 10 minutes. I missed this step initially.

  • BethNH on December 19, 2018

    Once again I really had to trust the process. At the end of the first rise the dough was quite loose. I scooped it out with my hands into the buttered bowls and left it to rise. It rose better than the peasant bread. I baked it for 40 minutes and it produced two lovely brown loaves of bread. This bread is SO GOOD. It's slightly sweet but I could not taste maple syrup. It's wonderfully soft. It's delicious plain or toasted. I will make this again and again. The only change I made was to use white whole wheat because it's what I prefer.

  • hirsheys on September 01, 2018

    I didn't take good notes on this, but it was easy and came out yummy. Looking forward to trying it again. ETA: go heavier on salt next time and make sure to cook at least the extra 5 mins.

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