Does this oat bread recipe contain wheat?

Yes. Oat bread contains oatmeal, and also wheat flour . You can use either all purpose flour , or whole wheat einkorn flour , which is what I use. If you are gluten-free, you can try an all-purpose gluten free flour , but I haven’t tested it in this recipe myself. Often, people who have a gluten sensitivity to hybridized wheat can tolerate einkorn flour . Of course, einkorn wouldn’t work for someone with celiac.

Is this maple oatmeal bread recipe easy to make?

If you are an experienced baker, this recipe will come naturally to you. If you are a new baker, I recommend No-Knead Artisan Bread and Man Bread to get the hang of baking your own bread first.

Soft & Sweet Maple Oatmeal Bread - Don't Waste the Crumbs

Maple Oatmeal Bread

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5 from 2 reviews

This Maple Oatmeal Bread is the best soft & sweet oat bread recipe. So versatile, you can even use leftover oatmeal! Perfect for sandwiches and serves perfectly for dinner with my classic slow cooker pot roast!

Author: Tiffany
Prep Time: 2 hrs 15 mins
Cook Time: 45 mins
Total Time: 3 hrs
Yield: 2 loaves 1x
Category: Breads
Method: Oven
Cuisine: American

Ingredients

Scale

1 1/2 cups water
1 cup oats (steel-cut or rolled)
1 tablespoon butter
3/4 teaspoon salt
2 1/2 teaspoons active dry yeast
1/4 cup warm water (105°-110°)
1/3 cup maple syrup (room temperature)
1/2 cup water (room temperature)
3 3/4 – 4 cups all-purpose or whole wheat einkorn flour

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Instructions

Make oatmeal with 1 ½ cups water + 1 cup oats + 1 Tbsp butter + ¾ tsp salt. Let cool, stirring occasionally, until the oatmeal is no warmer than 115° (or use leftover oatmeal).
In a stand mixer, or large mixing bowl, combine 2 ½ tsp yeast and ¼ cup warm water. Let sit until the yeast has proofed and creates beer-like foam (5 to 10 minutes). Add the oatmeal mixture to the yeast, along with the ½ cup room-temperature water and ⅓ cup maple syrup. Stir or mix until it is well combined.
Gradually add flour and knead on low to medium speed until the dough is smooth and elastic. Transfer to a greased bowl, turn over once to coat, cover with plastic wrap and rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Spray two loaf pans (or a cookie sheet or cupcake tins for rolls) with cooking spray and divide the dough in half. On a very lightly floured surface, roll the dough into a ball and loosely cover with plastic wrap. Let sit for 30 minutes. Form into two loaves (or several rounds for rolls) and place seam side down into pans. Cover again with plastic wrap and let rise until doubled in volume (1 to 1 ½ hours).
Preheat the oven to 375° and score each loaf with a thin blade or sharp knife before baking (basically make 3-4 small, shallow cuts in each loaf). Bake until the bottom sounds hollow when tapped, and your baked bread is golden brown, about 40-45 minutes. Let cool for 30 minutes before serving. Yields two loaves of maple oatmeal bread.

Notes

** Don’t skip the scoring.

You can use leftover oatmeal in this recipe! Go ahead and make a little extra Instant Pot oatmeal, and save it for chocolate oatmeal cake and this maple oatmeal bread.

Nutrition

Serving Size: 2 slices
Calories: 145

Find it online: https://dontwastethecrumbs.com/yummy-recipe-maple-oatmeal-bread/