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This Maple Oatmeal Bread is the best tender, soft, and light bread recipe.
A good slice can make breakfast, and this bread, which balances sweet and savoury, makes darn good toast. It’s equally good eaten just the way it is (so tender) or toasted.
This oatmeal maple bread is hearty full of fibre. This bread is fantastic when toasted and topped with a fried egg for breakfast. It’s also delicious slathered with cream cheese and great for avocado toast too. You’ll also want to eat this bread lightly toasted with a touch of butter, or you’ll find it is an excellent sandwich bread that slices well and balances nicely with a filling of turkey and cheese.
Maple syrup is fantastic on the top of cooked oatmeal, so it didn’t surprise me at all that it makes this bread just the right amount of sweet. Lightly sweetened, maple gives this aromatic loaf its rich golden crust colour.
Use pure maple syrup! Maple Oatmeal Bread is sweetened with just the right amount of pure maple syrup with no other added sugar. If you use artificial maple syrup (pancake syrup), your bread won’t taste as maple-y, but it’ll be okay.
When you toast this bread, the flavour of the maple syrup comes out, creating an outstanding balance between savoury and sweet.
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- 1 cup Water - 24-30°C/75-86°F
- 1 Egg
- 3 tbsp Butter - room temperature
- 1/4 cup Maple
- 3 cups Bread flour
- 3/4 cup Oat - Use old-fashioned or quick-cooking oatmeal in this recipe, but DO NOT use instant.
- 1 1/2 tsp Salt
- 2¼ tsp Active dry yeast
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- Attach the kneading blade in the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Select “Basic” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer with an Electric Knife.
- If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook
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