Maple Oat Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 16
- 1 cup boiling water
- 1-1/2 teaspoons salt
- topping:
- 1/2 cup maple syrup
- 1 egg white lightly beaten
- 2 teaspoons canola oil
- 1 cup old-fashioned oats
- 1/3 cup warm water (110° to 115°)
- 1 package (1/4 ounce) active dry yeast
- 3-1/2 to 4 cups all-purpose flour
- 2 tablespoons old-fashioned oats
- Carbohydrate 6.90649531416031 g
- Cholesterol 0 mg
- Fat 1.13173958210522 g
- Fiber 0.834750029962335 g
- Protein 1.33008749987507 g
- Saturated Fat 0.139706874904988 g
- Serving Size 1 1 serving (18g)
- Sodium 0.606104859648691 mg
- Sugar 6.07174528419797 g
- Trans Fat 0.0834866666450888 g
- Calories 42 calories
Directions Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110degrees-115degrees. In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes. Brush with egg white; sprinkle with oats. Bake at 350degrees for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices). Originally published as Maple Oat Bread in Light & Tasty August/September 2002, p33
