Are you ready to elevate your baking game with a wholesome twist? Imagine the warm, inviting aroma of freshly baked bread wafting through your kitchen, with the perfect blend of nutty whole wheat and sweet maple syrup. This Maple Oat Wheat Bread is not just any ordinary loaf; it’s a delightful fusion of flavors and textures that will have your family begging for seconds! Whether you’re a seasoned baker or a kitchen novice, this recipe is simple yet satisfying, promising a deliciously nutritious bread that pairs perfectly with breakfast, lunch, or even a cozy evening snack. Dive into this recipe and discover how easy it is to create your own artisanal loaf that will impress everyone at the table!
Ingredients
- 3 cups whole wheat flour
- 1 cup rolled oats
- 1/4 cup maple syrup
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, combine the warm water (around 110°F) with active dry yeast and maple syrup. Let the mixture sit for 5-7 minutes until it becomes foamy, indicating the yeast is activated.
- In a separate large bowl, mix whole wheat flour, rolled oats, and salt together, creating a uniform dry ingredient mixture.
- Gradually pour the yeast mixture into the dry ingredients, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic, with a slight springy texture.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough to release air bubbles, then shape it into a loaf and place in a greased 9x5 inch bread pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Score the top of the loaf with a sharp knife to allow for expansion during baking.
- Bake the bread in the preheated oven for 35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature Matters: Ensure your warm water is around 110°F (43°C) to properly activate the yeast without killing it. A kitchen thermometer can help you get it just right!
- Kneading Technique: When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop gluten, giving your bread that perfect texture.
- Rising Time: For the best results, let your dough rise in a warm, draft-free environment. If your kitchen is cool, consider placing it in an oven that’s turned off but has the light on to create a cozy atmosphere.
- Don’t Rush the Second Rise: Allowing the loaf to rise again after shaping is crucial for achieving that fluffy texture. Patience here pays off!
- Check for Doneness: To ensure your bread is fully baked, tap the bottom of the loaf; it should sound hollow. If it doesn’t, give it a few more minutes in the oven.
- Storage Tips: Once cooled, store your bread in an airtight container or wrap it in a cloth to keep it fresh. It also freezes well if you want to save some for later!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 24g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
