Maple Oatmeal Breakfast Bread

Maple Oatmeal Breakfast Bread might be a good recipe to expand your morn meal recipe box. This recipe makes 16 servings with 201 calories, 6g of protein, and 4g of fat each. For 22 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 57 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. If you have bread flour, cinnamon, kosher salt, and a few other ingredients on hand, you can make it. It is brought to you by Sugar Dish Me. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. Similar recipes include Maple-Oatmeal Cookies for Breakfast, Maple Pumpkin Oatmeal Breakfast Bars, and Maple Date-Nut Oatmeal Breakfast Squares.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

1½ cups bread flour

1 teaspoon cinnamon

1 tablespoon honey

1 tablespoon instant dry yeast

1 teaspoon kosher salt

2 tablespoons maple syrup

1 cup old fashioned oats

¼ cup unsalted butter

2 cups boiling water

4 cups whole wheat flour

Equipment:

plastic wrap

wooden spoon

loaf pan

bowl

oven

serrated knife

Cooking instruction summary:

In a large bowl, combine the boiling water, old fashioned oats, brown sugar, maple syrup, honey, butter, salt, and cinnamon. Stir, set the bowl aside, and let the oatmeal mixture cool to lukewarm.When the oat mix has cooled, stir in the yeast and then the flours with a sturdy wooden spoon until a shaggy dough forms.On a clean work surface, knead the dough for about 10 minutes, dusting the surface with bread flour occasionally if the dough gets too sticky. The dough will be smooth and a bit satiny.Form a ball and transfer the dough to a lightly greased bowl (butter, cooking spray, a bit of olive oil- whatever suits), cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.Grease two 8½ X 4½ loaf pans (you can use a larger loaf pan but your bread won't be as tall). Divide the risen dough in half, shape into two loaves, and situate the dough in the prepared loaf pans. Cover each pan loosely with GREASED plastic wrap and let the dough rise for another hour, or until it's about an inch above the rim of the pan.Preheat the oven to 350.When the dough has risen, uncover and bake for 35 minutes.Remove the loaves from the oven when they are golden brown. Let the bread cool slightly before turning out of the pans. Slice with a sharp serrated knife to avoid smushing your pretty bread.This bread is best served warm, but it will keep, wrapped tightly, for up to a week (if it lasts that long).

 

Step by step:


1. In a large bowl, combine the boiling water, old fashioned oats, brown sugar, maple syrup, honey, butter, salt, and cinnamon. Stir, set the bowl aside, and let the oatmeal mixture cool to lukewarm.When the oat mix has cooled, stir in the yeast and then the flours with a sturdy wooden spoon until a shaggy dough forms.On a clean work surface, knead the dough for about 10 minutes, dusting the surface with bread flour occasionally if the dough gets too sticky. The dough will be smooth and a bit satiny.Form a ball and transfer the dough to a lightly greased bowl (butter, cooking spray, a bit of olive oil- whatever suits), cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.Grease two 8½ X 4½ loaf pans (you can use a larger loaf pan but your bread won't be as tall). Divide the risen dough in half, shape into two loaves, and situate the dough in the prepared loaf pans. Cover each pan loosely with GREASED plastic wrap and let the dough rise for another hour, or until it's about an inch above the rim of the pan.Preheat the oven to 350.When the dough has risen, uncover and bake for 35 minutes.

2. Remove the loaves from the oven when they are golden brown.

3. Let the bread cool slightly before turning out of the pans. Slice with a sharp serrated knife to avoid smushing your pretty bread.This bread is best served warm, but it will keep, wrapped tightly, for up to a week (if it lasts that long).


Nutrition Information:

Quickview
200k Calories
6g Protein
4g Total Fat
36g Carbs
6% Health Score
Limit These
Calories
200k
10%

Fat
4g
6%

  Saturated Fat
2g
13%

Carbohydrates
36g
12%

  Sugar
2g
3%

Cholesterol
7mg
3%

Sodium
148mg
6%

Get Enough Of These
Protein
6g
12%

Manganese
1mg
79%

Selenium
24µg
35%

Fiber
4g
17%

Phosphorus
141mg
14%

Vitamin B1
0.21mg
14%

Magnesium
52mg
13%

Vitamin B3
1mg
9%

Copper
0.17mg
9%

Iron
1mg
8%

Zinc
1mg
7%

Vitamin B6
0.14mg
7%

Vitamin B2
0.11mg
6%

Folate
24µg
6%

Potassium
149mg
4%

Vitamin B5
0.33mg
3%

Vitamin E
0.37mg
2%

Calcium
20mg
2%

Vitamin A
91IU
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Chicken Bok Choy Low Carb Stir Fry – Gluten Free

Low Carb Yum

Guacamole

Foodista

Easy Onion Cheese Rounds

Foodista

Kimchi

Foodista

Clean Eating Cinnamon Chocolate Chip Crazy Cake

The Gracious Pantry