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Maple Oatmeal Bread
For a lot of years, we drew virtually all of our bread recipes from Beard. Then
Ann Abrams introduced us to Clayton, and Robin introduced us to Tassajara, and. . . .
Clayton traces the origins of this recipe to a New Hampshire inn, Stafford's in the
Fields. It is a fantastic sandwich loaf, lightly sweet because of the maple syrup,
distinctively textured because of the oatmeal.
| 3 c. boiling water |
1 1/4 c. regular rolled oats |
| 1 1/2 package active dry yeast |
1 c. maple syrup |
| 2 t. salt |
1 T. vegetable oil |
| 6-7 c. bread flour |
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- In a large bowl, pour the boiling water over the oatmeal, cover, and set aside for 1 hour.
- Sprinkle the yeast over the cooked oatmeal and stir. Add the maple syrup, salt, oil,
and 4 cups of the floor. Blend to the consistency of a heavy batter. Cover the bowl with
plastic wrap and set aside for 1 hour.
- Lightly oil the loaf pans.
- Add the additional flour, 1/2 cup at a time. Remove the dough from the bowl, and
knead on a floured board for 8-10 minutes. Divide the dough into 2 balls, shape each
into a loaf, and place in one of the loaf pans. Set the pans aside, cover with damp
paper towels, and allow the dough to rise to the top of the pans (about 45 minutes).
- Preheat the oven to 350o. Bake the bread for 40-50 minutes, until the
crust is nicely browned and the loaves sound hollow when tapped. Remove the loaves
from the pan to a cooling rack.
2 large loaves
Source: Bernard Clayton's New Complete Book of Breads
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