- 1 cup (88 g) Rolled oats
- 1 cup (227 g) Waterboiling
- ¼ cup (86 g) Maple syrup
- 1 ½ tsp (5 g) Kosher Salt
- ¾ cup (170 g) Waterat room temperature
- 1 ½ tsp (5 g) Instant yeast
- 2 ¼ cups (288 g) Bread flourunbleached or all-purpose flour
- 1 cup (128 g) White whole-wheat flouror stone-milled flour
- Unsalted buttersoftened, for greasing
- 1 tbsp Olive oil
For coating the pan:
- ½ cup (44 g) Rolled oats
No-Knead Maple Oat Bread
If you are a lover of homemade bread, this No-Knead Maple Oat Bread recipe is a must-try. The oats give this bread a chewy texture, and the maple syrup adds moisture and beautiful color. This recipe also calls for a mix of unbleached bread flour and stone-milled whole-grain flour. Whole-grain flour lends baked goods robust flavor and texture while retaining nutrients, fiber, and vitamins. Feel free to use all-purpose flour and whole-wheat if you prefer. Chewy and coarse-textured, this bread makes the best toast ever. And it’s easy to make.
The list of ingredients for this oat bread is short, and you may already have all of them on hand. Note that you need water twice in this recipe. First, to soak the oats. Then, more water gets added along with yeast and flour. When you soak the oats, the water should be boiling. Once the oats have absorbed some of the water and become soft, pour in the room-temperature water and proceed with the recipe. Bake the oat bread in the preheated oven until the top is evenly browned. Cool on a wire cooling rack for about 30 minutes, then slice and enjoy.
To make the No-Knead Maple Oat Bread, you will need the following ingredients:
Steps to make No-Knead Maple Oat Bread
1 | Combine oats, water, maple syrup and salt | 10 |
Combine 1 cup rolled oats, 1 cup boiling water, ¼ cup maple syrup, and 1 ½ teaspoons salt in a large bowl. Let stand for 10 minutes. | ||
2 | Add more water | |
Stir in ¾ cup room-temperature water. | ||
3 | Add yeast | 1 |
Stir in 1 ½ teaspoons instant yeast. | ||
4 | Add flour | 3 |
Add 2 ¼ cups unbleached bread flour ( or all-purpose flour) and 1 cup stone-milled flour (or whole-wheat flour) and stir with a spatula until the liquid is absorbed and a sticky dough ball forms. Knead the dough briefly with your hands, if needed, to help the dough come together, no more than 15-30 seconds. | ||
5 | 1st rise | 3h |
Cover the bowl with a clean kitchen towel or plastic wrap and leave to rise in a warm spot until doubled in size, about 2 to 3 hours. | ||
6 | Prepare loaf pan | 2 |
Grease a 9×5-inch loaf pan generously with softened butter and pour in ½ cup of oats. Gently turn the pan so that the oats coat it on all sides. Pour out the remaining oats and reserve them for topping. | ||
7 | Cover dough with oil | 2 |
Once the dough has doubled, drizzle 1 tablespoon of olive oil over the top. Using your hands, rub the oil over the surface to coat. Release the dough from the sides of the bowl, then flip the dough over so that the oil side is down. | ||
8 | Shape dough | 2 |
Roll the dough into a loaf shape or a coil, then transfer to the prepared loaf pan seam-side down. Sprinkle the reserved oats evenly over the top. | ||
9 | 2nd rise | 45 |
Let the dough rise on the countertop, 45 minutes to 1 hour. | ||
10 | Preheat oven | 5 |
Preheat the oven to 375 ºF. | ||
11 | Bake | 45 |
Bake the loaf for 45 minutes or until the top is evenly browned. | ||
12 | Cool | |
Remove the pan from the oven and turn the loaf out onto a wire rack. Let the loaf cool before slicing, about 30 minutes. | ||
13 | Serve | |
Slice and serve. | ||
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