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No-Knead Maple Oat Bread Recipe

No-Knead Maple Oat Bread Recipe
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★★★★★

5.1 from 22 reviews

This No-Knead Maple Oat Bread is a hearty, wholesome loaf that combines the natural sweetness of maple syrup with the rustic texture of rolled oats and whole wheat flour. Perfect for breakfast or snacks, it requires minimal effort and no kneading, making it ideal for bakers of all skill levels.

Ingredients

Scale

Wet Ingredients

  • 1 cup (227 g) boiling water
  • ¼ cup (86 g) maple syrup
  • 3/4 cup (170 g) room-temperature water
  • 1 tablespoon olive oil

Dry Ingredients

  • 1 cup (88 g) rolled oats plus another 1/2 cup (44 g) for coating the pan
  • 1.5 teaspoons (5 g) kosher salt
  • 1.5 teaspoons (5 g) instant yeast
  • 2¼ cups (288 g) unbleached bread flour or all-purpose flour
  • 1 cup (128 g) stone-milled flour or whole-wheat flour

Other

  • Softened unsalted butter, for greasing

Instructions

  1. Soak oats and initial mixing: In a large bowl, combine the oats, boiling water, maple syrup, and kosher salt. Let stand for 10 minutes to soften the oats and meld the flavors.
  2. Add water and yeast: Stir in the remaining 3/4 cup room-temperature water, then add the instant yeast and mix to combine thoroughly.
  3. Add flours and form dough: Add the unbleached bread flour (or all-purpose) and stone-milled (or whole-wheat) flour. Stir with a rubber spatula until the liquid is fully absorbed and the ingredients form a sticky dough ball. Knead briefly by hand for 15 to 30 seconds if needed to bring the dough together.
  4. First rise: Cover the bowl with a tea towel or plastic wrap and place it in a warm spot. Allow the dough to rise for 2 to 3 hours until it doubles in size.
  5. Prepare loaf pan: Preheat the oven to 375ºF. Generously grease an 8.5 x 4.5-inch or 9 x 5-inch loaf pan with softened butter. Pour the reserved 1/2 cup of oats into the pan and tilt the pan to coat all sides. Discard the excess oats.
  6. Shape and oil dough: Once doubled, drizzle the tablespoon of olive oil over the dough’s surface and rub it evenly using your hand. Release the dough from the bowl sides, flip it so the oiled side is down, and shape it either into a coil or a loaf. Transfer the dough seam side down into the prepared pan. Sprinkle the reserved oats on top, distributing them evenly.
  7. Second rise: Let the dough rise on the countertop in a warm, draft-free place for 45 minutes to 1 hour until it rises about one inch above the pan rim.
  8. Bake: Place the pan in the preheated oven and bake for 45 minutes or until the loaf is evenly browned on top.
  9. Cool: Remove the bread from the oven and invert it onto a cooling rack. Allow it to cool for at least 30 minutes before slicing to ensure the crumb sets properly.

Notes

  • Use unbleached bread flour for better texture, but all-purpose flour works as well.
  • Stone-milled or whole-wheat flour adds nuttiness and fiber to the bread.
  • Try letting the dough rise longer if your kitchen is cool; you want it to double in volume for best results.
  • Do not skip the resting period after baking; it improves slicing and crumb texture.
  • Store leftovers wrapped at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: no-knead bread, maple oat bread, whole wheat bread, easy homemade bread, breakfast bread, oat bread

Find it online: https://hannahdelgado.com/no-knead-maple-oat-bread-recipe/