Sunday, 6 November 2011

Maple syrup and oatmeal bread

I have had cravings for maple syrup lately. Maybe that's a fall thing. So, last night when I was trying to decide what sort of bread to make this morning, it immediately became an ingredient of choice. I wanted the bread to be sweet, but perhaps not overly so. To have a soft crumb, but not like a brioche. To this end I softened the dough with butter and used a combination of white and whole wheat flour. Rolled oats add some texture, and cinnamon a little warmth. I am quite pleased with the result: the bread is delicious, the maple syrup flavour comes through very nicely and the crumb is nice and soft.

Maple syrup and oatmeal bread

Ingredients: (for one loaf)
  • 200 ml hot water
  • 50 g rolled oats
  • 60–65 g maple syrup
  • 60 g butter
  • 1 1/4 tsp salt
  • 1/3 tsp cinnamon
  • 2 1/4 tsp instant yeast
  • 50 g whole wheat flour
  • 280 g white bread flour
For dusting: (optional)
  • a few tbsp of water
  • 1 tbsp maple syrup
  • caster sugar and sugar pearls
  • a pinch of cinnamon


Combine the water, oats, maple syrup, butter, salt, and cinnamon in a salad bowl. Let cool to lukewarm. Stir in the flours and yeast and incorporate into a dough. Knead for about 10 minutes. The dough will be very slightly wet and supple. You may add a little flour when kneading but make sure to keep the dough sufficiently hydrated, as the rolled oats will soak in some of the liquid. Shape as a ball, place in a lightly oil container, cover with a damp towel and leave to ferment for about 2 hours or until dough has doubled in size.

Deflate the dough. Using your hands, quickly shape it as a rectangle, with the short edge facing you. Fold about one third of the dough down and seal with your finger tips. Fold again to shape as a log. Seal the fold tightly to increase surface tension. Place seam side down in a loaf pan, making sure the edges of the log touch the sides of the pan. Cover with a damp towel and leave to proof for an hour and a half or until the dough crests above the top of the loaf pan.

Before the end of proofing, preheat the oven to 180°C.

Bake at 180° for 30 to 35 minutes or until golden brown. Remove from the loaf pan and place on a rack.

Mix caster sugar and cinnamon in a small bowl. In another, mix water and maple syrup. Lightly coat the top of the bread, using a brush. Sprinkle the cinnamon sugar and the sugar pearls.

Leave the bread to cool on a rack for about 2 hours before slicing.

Note: As they haven't been pre-soaked, the rolled oats in this bread will remain a little crunchy. If you want them softer, place them in a bowl a couple of hours before starting the bread and cover them with water. Drain the excess water before adding the oats to the other ingredients. Note that you will need to use slightly less than 200 ml water as some has already been absorbed by the oats.

Additional note: This bread also makes fantastic toast!

Maple syrup and oatmeal bread

Maple syrup and oatmeal bread

Maple syrup and oatmeal bread

Submitted to YeastSpotting. Thank you to Sally at Bewitching Kitchen for hosting it this week.


  1. Thanks for the link to my blog, very sweet of you to do it!

    Your bread is awesome, as usual...

  2. Saw this on yeastspotting and made it today in time for turkey sandwiches for lunch. Very nice, and the aroma while baking was wonderful.

    I had been thinking about making bread with maple syrup since we bought a jug in Vergennes, Vermont and was happy to find it. Thanks.


  3. This bread looks wonderful!!



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