What up mofoers! I can’t believe were already halfway through the month; at this rate Mofo will be over before we know it and then maybe I’ll have my nights and weekends back to do, ya know, other things. Until that time arrives, lets discuss bread…again, and also maple. Remember yesterday when I said I had a moment where I just figured I’d throw maple syrup in everything and call in Canadian? Yeah, well, this is one of those moments but who cares about the origins of this bread when it taste so freakin’ good.
This past week has been just a tad stressful work wise, a nice few deadlines were staring me in the face, so I powered through and by the time the weekend came around, all I wanted to do was make bread. I love all forms of baking but when it comes to stress relief, I find bread making to be incredibly therapeutic, there’s nothing better than standing there mindlessly kneading dough and letting all the anxieties from the previous week slowly evaporate. It’s my happy place. Plus it’s a hell of a lot cheaper than a therapist.
The receiving end of all my frustrations was this lovely Maple Oat Bread that’s lightly sweetened with maple syrup (Canadian maple syrup, duh!) and stuffed with oats that lend a nutty, sweet flavor to it. A big slice of this makes for some mighty fine brekky I might add. I threw some whole wheat in there to make it a little more healthy, but even with the whole wheat the loaf is super soft and has a tight crumb. As this makes two loaves I got a little fancy with the shaping and made one into a braid loaf, ain’t she pretty? It’s pretty easy to do, so in case you’re interested I added it into the instructions.
I just wanted to throw in that although I’ll be posting about our Thanksgiving dinner later on, I’m proud to say that the tourtiere I made was a success! So much so that I’m lucky I got an inside shot of it…we just won’t mention the butter tarts, mmm k?
MAPLE OAT BREAD
- 2 cups (16 ounces) boiling water
- 1 cup (4 ounces) rolled oats
- 1/2 cup (5.5 ounces) maple syrup
- 2 tablespoons (1 ounce) canola oil
- 2 teaspoons salt
- 2 1/2 teaspoons active dry yeast
- 1/2 cup (4 ounces) warm water
- 3 – 4 cups (15 to 20 ounces) unbleached bread flour
- 2 cups (10 ounces) whole wheat bread flour
- Non-dairy milk, for brushing
- 2 tablespoons rolled oats, for topping
- 2 tablespoons maple syrup, warmed slightly
- In a large mixing bowl, combine boiling water, oats, maple syrup, oil and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of unbleached wheat flour (10 ounces); mix well. Stir in the whole wheat bread flour and remaining unbleached bread flour, 1/2 cup at a time. Using a wooden spoon or the regular hook attachment of a stand mixer mix slowly for 4-5 minutes until the mixture is smooth with no lumps. You may need to use a little more or less flour to bring your dough to the proper consistency; the dough should be slightly tacky, but not wet. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 to 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp clean cloth or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces:
- Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 to 60 minutes. Preheat oven to 350 degrees F.
- Brush the tops of the loaves with non-dairy milk and sprinkle with rolled oats. Bake in preheated oven for 20 minutes, rotate pans and bake for 20 to 30 minutes more or until the tops are golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons maple syrup and let cool.
Braiding Method: Take one piece of dough and divide into three equals pieces, roll each piece out into a 16” long rope. Braid dough, tucking ends under and place in 9×5 inch loaf pan.
3-Roll Method: Take one piece of dough and divide into 3 equals pieces. Form dough into balls and place all three balls into 9×5 inch loaf pan side by side.
Oh, I’m guessing you’re also stopping by to see who won the copy of Let Them Eat Vegan…well, let me give a big congrats to Patt!!
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