I saw this recipe on FB and was, of course, compelled to make a loaf.

It’s a pretty easy bake and results in a very nice tasting bread with a good whole wheat crumb and texture. Next time will double the amount of maple syrup (costly, but worth it) or add the maple sugar to the top (I didn’t have any.)

Vermont Maple Oatmeal Bread

INGREDIENTS
• 1 ¼ cups boiling water
• 1 cup rolled oats
• ¼ cup (78g) maple syrup or ½ cup maple sugar
• 1 tablespoon unsalted butter
• 1 ½ teaspoons salt
• ½ teaspoon cinnamon
• ½ teaspoon maple flavor optional
• 2 teaspoons instant yeast
• 1 cup whole wheat flour
• 2 cups all-purpose flour
METHOD

1. In a large mixing bowl, combine boiling water, oats, maple syrup (or maple sugar), butter, salt, cinnamon, and maple flavor if using. Stir and let cool to lukewarm.
2. Once cooled, add yeast, whole wheat flour, and all-purpose flour. Stir until a rough dough forms.
3. Knead the dough until smooth and elastic, about 10 minutes by hand or 7 minutes with a machine.
4. Transfer to a lightly greased bowl, cover, and let rise for 60 to 90 minutes until puffy and nearly doubled in size.
5. Gently deflate the dough and shape it into an 8-inch log. Place in a lightly greased 8 ½” x 4 ½” loaf pan.
6. Cover and let the loaf rise until it crowns about 1 inch over the rim of the pan, about 60 to 90 minutes.
7. Preheat the oven to 350°F (175°C).
8. If desired, brush the top with water and sprinkle with maple sugar. Bake for 35 to 40 minutes, tenting with foil after 15 minutes to prevent over-browning. The interior should reach 190°F (88°C).
9. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
   NOTES
10. For a more pronounced maple flavor, increase the maple syrup slightly and reduce the water accordingly.
11. This bread is excellent toasted with butter or cream cheese. – Store in an airtight container at room temperature for up to three days or freeze for longer storage.