No

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

This no-knead maple oat bread is a variation of a favorite recipe in my cookbook, Bread Toast Crumbs . It’s a simple recipe, just like all of the others, but the process is slightly different than the main peasant bread recipe.

In short, in this recipe, you add the water in two phases: first, the oats, maple syrup, and salt soak in 1 cup of boiling water for 10 minutes; then you add 1 more cup of water with the yeast and flour. Unlike many of the recipes in Bread Toast Crumbs , which are baked in two Pyrex bowls, this recipe is baked in one standard loaf pan.

I love this bread so much — the oats give it a nice chew, and the whole wheat flour lends heartiness, making it an excellent toasting bread, though it works for sandwiches, too.

PS: No-Knead Three-Seed Bread

How to Make Oatmeal Maple Loaf, Step by Step

First, gather your ingredients: flour, salt, water, oatmeal, maple syrup, and instant yeast ( SAF is my preference).

In a large bowl, combine the oats, salt, maple syrup, and 1 cup boiling water. Let it stand for 10 minutes. Then add 3/4 cup of cold (or room-temperature) water.

Sprinkle the yeast over the top and stir to combine.

Add the flour or flours: I’m using a mix of 1 cup Trailblazer Bread Flour and 2.25 cups King Arthur Flour bread flour.

Mix until you have a sticky dough ball — you may need to knead with your hands to get the dough to come together into a ball.

Cover the bowl and let rise in a draft-free spot for 2 to 3 hours …

… or until doubled in volume:

Once doubled, slick the surface with a little olive oil and release it from the sides of the bowl.

Turn the dough over, roll it into a coil or a loaf shape, and place it in a buttered loaf pan coated with oats.

Sprinkle oats over the surface of the dough as well. Let rise for another 45 minutes to an hour or …

… until the dough has risen considerably. Transfer to the oven and bake for 45 minutes at 375ºF.

Let cool for at least 30 minutes before slicing.

This is a side-by-side comparison of a loaf made with all bread flour (on the right) and one made with a mix of stone-milled flour and bread flour (on the left). It’s a subtle difference but the loaf on the right is slightly loftier.

Toast and slather with butter.

Description

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

Adapted from my cookbook, Bread Toast Crumbs.

Changes from the original recipe include:

• The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
• Flours: The original recipe calls for a mix of white and whole wheat flour. Rather than using commercial whole wheat flour, I’m using stone-milled flour, which is more nutritious and more flavorful. Read more about it here. For this recipe, I love using stone-milled flour from Cairnspring Mills . Other mills I love include: Anson Mills Community Grains Red Tail Grains
• Water: I’ve cut the water back by 1/4 cup because I was finding my finished loaf to be a little too damp for my liking. With this slightly smaller amount of water, the dough is a teensy bit stiffer and therefore requires a bit more time to rise.

If you like this recipe, find 40 variations in my cookbook :

• 1 cup ( 88 g ) rolled oats plus another 1/2 cup ( 44 g ) for coating the pan
• 1 cup ( 227 g ) boiling water
• ¼ cup ( 86 g ) maple syrup
• 1.5 teaspoons ( 5 g ) kosher salt
• 3/4 cup ( 170 g ) room-temperature water
• 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, see notes above
• Softened unsalted butter, for greasing
• 1 tablespoon olive oil

1. In a large bowl, combine the oats, boiling water, maple syrup, and salt. Let stand for 10 minutes. Add the remaining 3/4 cup (170 g) water and stir to combine. Add the instant yeast, and stir to combine. Finally, add the flours and stir with a rubber spatula, until the liquid is absorbed and the ingredients form a sticky dough ball. You may need to knead the dough with your hands briefly to help the dough come together, no more than 15 to 30 seconds.
2. Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
3. Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 1/2 cup of oats into the loaf pan and turn the pan so that the oats coat the pan on all sides. Pour out the remaining oats and set aside.
4. When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape (see video in the post above), then transfer to your prepared pan seam side down. Pour the reserved oats over the top, then spread with your hand or shake the pan to distribute them.
5. Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
6. Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.

• Prep Time: 5 hours
• Cook Time: 45 minutes
• Category: bread
• Method: oven
• Cuisine: American

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

This no-knead maple oat bread is a variation of a favorite recipe in my cookbook, Bread Toast Crumbs . It’s a simple recipe, just like all of the others, but the process is slightly different than the main peasant bread recipe.

In short, in this recipe, you add the water in two phases: first, the oats, maple syrup, and salt soak in 1 cup of boiling water for 10 minutes; then you add 1 more cup of water with the yeast and flour. Unlike many of the recipes in Bread Toast Crumbs , which are baked in two Pyrex bowls, this recipe is baked in one standard loaf pan.

I love this bread so much — the oats give it a nice chew, and the whole wheat flour lends heartiness, making it an excellent toasting bread, though it works for sandwiches, too.

PS: No-Knead Three-Seed Bread

How to Make Oatmeal Maple Loaf, Step by Step

First, gather your ingredients: flour, salt, water, oatmeal, maple syrup, and instant yeast ( SAF is my preference).

In a large bowl, combine the oats, salt, maple syrup, and 1 cup boiling water. Let it stand for 10 minutes. Then add 3/4 cup of cold (or room-temperature) water.

Sprinkle the yeast over the top and stir to combine.

Add the flour or flours: I’m using a mix of 1 cup Trailblazer Bread Flour and 2.25 cups King Arthur Flour bread flour.

Mix until you have a sticky dough ball — you may need to knead with your hands to get the dough to come together into a ball.

Cover the bowl and let rise in a draft-free spot for 2 to 3 hours …

… or until doubled in volume:

Once doubled, slick the surface with a little olive oil and release it from the sides of the bowl.

Turn the dough over, roll it into a coil or a loaf shape, and place it in a buttered loaf pan coated with oats.

Sprinkle oats over the surface of the dough as well. Let rise for another 45 minutes to an hour or …

… until the dough has risen considerably. Transfer to the oven and bake for 45 minutes at 375ºF.

Let cool for at least 30 minutes before slicing.

This is a side-by-side comparison of a loaf made with all bread flour (on the right) and one made with a mix of stone-milled flour and bread flour (on the left). It’s a subtle difference but the loaf on the right is slightly loftier.

Toast and slather with butter.

Description

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

Adapted from my cookbook, Bread Toast Crumbs.

Changes from the original recipe include:

• The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
• Flours: The original recipe calls for a mix of white and whole wheat flour. Rather than using commercial whole wheat flour, I’m using stone-milled flour, which is more nutritious and more flavorful. Read more about it here. For this recipe, I love using stone-milled flour from Cairnspring Mills . Other mills I love include: Anson Mills Community Grains Red Tail Grains
• Water: I’ve cut the water back by 1/4 cup because I was finding my finished loaf to be a little too damp for my liking. With this slightly smaller amount of water, the dough is a teensy bit stiffer and therefore requires a bit more time to rise.

If you like this recipe, find 40 variations in my cookbook :

• 1 cup ( 88 g ) rolled oats plus another 1/2 cup ( 44 g ) for coating the pan
• 1 cup ( 227 g ) boiling water
• ¼ cup ( 86 g ) maple syrup
• 1.5 teaspoons ( 5 g ) kosher salt
• 3/4 cup ( 170 g ) room-temperature water
• 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, see notes above
• Softened unsalted butter, for greasing
• 1 tablespoon olive oil

1. In a large bowl, combine the oats, boiling water, maple syrup, and salt. Let stand for 10 minutes. Add the remaining 3/4 cup (170 g) water and stir to combine. Add the instant yeast, and stir to combine. Finally, add the flours and stir with a rubber spatula, until the liquid is absorbed and the ingredients form a sticky dough ball. You may need to knead the dough with your hands briefly to help the dough come together, no more than 15 to 30 seconds.
2. Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
3. Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 1/2 cup of oats into the loaf pan and turn the pan so that the oats coat the pan on all sides. Pour out the remaining oats and set aside.
4. When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape (see video in the post above), then transfer to your prepared pan seam side down. Pour the reserved oats over the top, then spread with your hand or shake the pan to distribute them.
5. Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
6. Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.

• Prep Time: 5 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: Oven
• Cuisine: American

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

This no-knead maple oat bread is a variation of a favorite recipe in my cookbook, Bread Toast Crumbs . It’s a simple recipe, just like all of the others, but the process is slightly different than the main peasant bread recipe.

In short, in this recipe, you add the water in two phases: first, the oats, maple syrup, and salt soak in 1 cup of boiling water for 10 minutes; then you add 1 more cup of water with the yeast and flour. Unlike many of the recipes in Bread Toast Crumbs , which are baked in two Pyrex bowls, this recipe is baked in one standard loaf pan.

I love this bread so much — the oats give it a nice chew, and the whole wheat flour lends heartiness, making it an excellent toasting bread, though it works for sandwiches, too.

PS: No-Knead Three-Seed Bread

How to Make Oatmeal Maple Loaf, Step by Step

First, gather your ingredients: flour, salt, water, oatmeal, maple syrup, and instant yeast ( SAF is my preference).

In a large bowl, combine the oats, salt, maple syrup, and 1 cup boiling water. Let it stand for 10 minutes. Then add 3/4 cup of cold (or room-temperature) water.

Sprinkle the yeast over the top and stir to combine.

Add the flour or flours: I’m using a mix of 1 cup Trailblazer Bread Flour and 2.25 cups King Arthur Flour bread flour.

Mix until you have a sticky dough ball — you may need to knead with your hands to get the dough to come together into a ball.

Cover the bowl and let rise in a draft-free spot for 2 to 3 hours …

… or until doubled in volume:

Once doubled, slick the surface with a little olive oil and release it from the sides of the bowl.

Turn the dough over, roll it into a coil or a loaf shape, and place it in a buttered loaf pan coated with oats.

Sprinkle oats over the surface of the dough as well. Let rise for another 45 minutes to an hour or …

… until the dough has risen considerably. Transfer to the oven and bake for 45 minutes at 375ºF.

Let cool for at least 30 minutes before slicing.

This is a side-by-side comparison of a loaf made with all bread flour (on the right) and one made with a mix of stone-milled flour and bread flour (on the left). It’s a subtle difference but the loaf on the right is slightly loftier.

Toast and slather with butter.

Description

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

Adapted from my cookbook, Bread Toast Crumbs.

Changes from the original recipe include:

• The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
• Flours: The original recipe calls for a mix of white and whole wheat flour. Rather than using commercial whole wheat flour, I’m using stone-milled flour, which is more nutritious and more flavorful. Read more about it here. For this recipe, I love using stone-milled flour from Cairnspring Mills . Other mills I love include: Anson Mills Community Grains Red Tail Grains
• Water: I’ve cut the water back by 1/4 cup because I was finding my finished loaf to be a little too damp for my liking. With this slightly smaller amount of water, the dough is a teensy bit stiffer and therefore requires a bit more time to rise.

If you like this recipe, find 40 variations in my cookbook :

• 1 cup ( 88 g ) rolled oats plus another 1/2 cup ( 44 g ) for coating the pan
• 1 cup ( 227 g ) boiling water
• ¼ cup ( 86 g ) maple syrup
• 1.5 teaspoons ( 5 g ) kosher salt
• 3/4 cup ( 170 g ) room-temperature water
• 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, see notes above
• Softened unsalted butter, for greasing
• 1 tablespoon olive oil

1. In a large bowl, combine the oats, boiling water, maple syrup, and salt. Let stand for 10 minutes. Add the remaining 3/4 cup (170 g) water and stir to combine. Add the instant yeast, and stir to combine. Finally, add the flours and stir with a rubber spatula, until the liquid is absorbed and the ingredients form a sticky dough ball. You may need to knead the dough with your hands briefly to help the dough come together, no more than 15 to 30 seconds.
2. Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
3. Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 1/2 cup of oats into the loaf pan and turn the pan so that the oats coat the pan on all sides. Pour out the remaining oats and set aside.
4. When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape (see video in the post above), then transfer to your prepared pan seam side down. Pour the reserved oats over the top, then spread with your hand or shake the pan to distribute them.
5. Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
6. Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.

• Prep Time: 5 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: Oven
• Cuisine: American

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

This no-knead maple oat bread is a variation of a favorite recipe in my cookbook, Bread Toast Crumbs . It’s a simple recipe, just like all of the others, but the process is slightly different than the main peasant bread recipe.

In short, in this recipe, you add the water in two phases: first, the oats, maple syrup, and salt soak in 1 cup of boiling water for 10 minutes; then you add 1 more cup of water with the yeast and flour. Unlike many of the recipes in Bread Toast Crumbs , which are baked in two Pyrex bowls, this recipe is baked in one standard loaf pan.

I love this bread so much — the oats give it a nice chew, and the whole wheat flour lends heartiness, making it an excellent toasting bread, though it works for sandwiches, too.

PS: No-Knead Three-Seed Bread

How to Make Oatmeal Maple Loaf, Step by Step

First, gather your ingredients: flour, salt, water, oatmeal, maple syrup, and instant yeast ( SAF is my preference).

In a large bowl, combine the oats, salt, maple syrup, and 1 cup boiling water. Let it stand for 10 minutes. Then add 3/4 cup of cold (or room-temperature) water.

Sprinkle the yeast over the top and stir to combine.

Add the flour or flours: I’m using a mix of 1 cup Trailblazer Bread Flour and 2.25 cups King Arthur Flour bread flour.

Mix until you have a sticky dough ball — you may need to knead with your hands to get the dough to come together into a ball.

Cover the bowl and let rise in a draft-free spot for 2 to 3 hours …

… or until doubled in volume:

Once doubled, slick the surface with a little olive oil and release it from the sides of the bowl.

Turn the dough over, roll it into a coil or a loaf shape, and place it in a buttered loaf pan coated with oats.

Sprinkle oats over the surface of the dough as well. Let rise for another 45 minutes to an hour or …

… until the dough has risen considerably. Transfer to the oven and bake for 45 minutes at 375ºF.

Let cool for at least 30 minutes before slicing.

This is a side-by-side comparison of a loaf made with all bread flour (on the right) and one made with a mix of stone-milled flour and bread flour (on the left). It’s a subtle difference but the loaf on the right is slightly loftier.

Toast and slather with butter.

Description

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

Adapted from my cookbook, Bread Toast Crumbs.

Changes from the original recipe include:

• The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
• Flours: The original recipe calls for a mix of white and whole wheat flour. Rather than using commercial whole wheat flour, I’m using stone-milled flour, which is more nutritious and more flavorful. Read more about it here. For this recipe, I love using stone-milled flour from Cairnspring Mills . Other mills I love include: Anson Mills Community Grains Red Tail Grains
• Water: I’ve cut the water back by 1/4 cup because I was finding my finished loaf to be a little too damp for my liking. With this slightly smaller amount of water, the dough is a teensy bit stiffer and therefore requires a bit more time to rise.

If you like this recipe, find 40 variations in my cookbook :

• 1 cup ( 88 g ) rolled oats plus another 1/2 cup ( 44 g ) for coating the pan
• 1 cup ( 227 g ) boiling water
• ¼ cup ( 86 g ) maple syrup
• 1.5 teaspoons ( 5 g ) kosher salt
• 3/4 cup ( 170 g ) room-temperature water
• 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, see notes above
• Softened unsalted butter, for greasing
• 1 tablespoon olive oil

1. In a large bowl, combine the oats, boiling water, maple syrup, and salt. Let stand for 10 minutes. Add the remaining 3/4 cup (170 g) water and stir to combine. Add the instant yeast, and stir to combine. Finally, add the flours and stir with a rubber spatula, until the liquid is absorbed and the ingredients form a sticky dough ball. You may need to knead the dough with your hands briefly to help the dough come together, no more than 15 to 30 seconds.
2. Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
3. Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 1/2 cup of oats into the loaf pan and turn the pan so that the oats coat the pan on all sides. Pour out the remaining oats and set aside.
4. When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape (see video in the post above), then transfer to your prepared pan seam side down. Pour the reserved oats over the top, then spread with your hand or shake the pan to distribute them.
5. Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
6. Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.

• Prep Time: 5 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: Oven
• Cuisine: American

Description

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

Adapted from my cookbook, Bread Toast Crumbs.

Changes from the original recipe include:

• The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
• Flours: The original recipe calls for a mix of white and whole wheat flour. Rather than using commercial whole wheat flour, I’m using stone-milled flour, which is more nutritious and more flavorful. Read more about it here. For this recipe, I love using stone-milled flour from Cairnspring Mills . Other mills I love include: Anson Mills Community Grains Red Tail Grains
• Water: I’ve cut the water back by 1/4 cup because I was finding my finished loaf to be a little too damp for my liking. With this slightly smaller amount of water, the dough is a teensy bit stiffer and therefore requires a bit more time to rise.

If you like this recipe, find 40 variations in my cookbook :

• 1 cup ( 88 g ) rolled oats plus another 1/2 cup ( 44 g ) for coating the pan
• 1 cup ( 227 g ) boiling water
• ¼ cup ( 86 g ) maple syrup
• 1.5 teaspoons ( 5 g ) kosher salt
• 3/4 cup ( 170 g ) room-temperature water
• 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, see notes above
• Softened unsalted butter, for greasing
• 1 tablespoon olive oil

1. In a large bowl, combine the oats, boiling water, maple syrup, and salt. Let stand for 10 minutes. Add the remaining 3/4 cup (170 g) water and stir to combine. Add the instant yeast, and stir to combine. Finally, add the flours and stir with a rubber spatula, until the liquid is absorbed and the ingredients form a sticky dough ball. You may need to knead the dough with your hands briefly to help the dough come together, no more than 15 to 30 seconds.
2. Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
3. Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 1/2 cup of oats into the loaf pan and turn the pan so that the oats coat the pan on all sides. Pour out the remaining oats and set aside.
4. When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape (see video in the post above), then transfer to your prepared pan seam side down. Pour the reserved oats over the top, then spread with your hand or shake the pan to distribute them.
5. Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
6. Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.

• Prep Time: 5 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: Oven
• Cuisine: American

Find it online : https://alexandracooks.com/2023/03/04/no-knead-oatmeal-maple-loaf/

Made with a mix of sunflower, pumpkin, and sesame seeds, this no-knead three-seed bread is a snap to mix together and yields a hearty loaf, great for toast but light enough for sandwiches as well.

This three-seed bread originally appeared in my cookbook, Bread Toast Crumbs. For practicality purposes, I’ve rewritten the recipe to work in a single loaf pan.

This bread, as you can gather, has three seeds — sesame, pumpkin, and sunflower — and in the book, I have you toast them. At some point in recent years, I decided to skip the toasting-of-the-seeds step and discovered that it doesn’t matter: toasted or not, the seeds impart the same amount of nuttiness to the loaf while lending a heartiness as well.

Just as the oatmeal-maple loaf is coated with oats, here the pan is coated with seeds, the same mix that goes into the bread. This coating step is unnecessary, but the exterior seeds make the loaf look very pretty and add a textural crunch to the crust.

Like the oatmeal-maple loaf, this one makes excellent toast, but it’s also light enough to be used for sandwiches. I love it for this chickpea “tuna” salad and this favorite egg salad . Hope you do, too.

How to Make Three-Seed Bread, Step by Step

First, gather your ingredients: flour, salt, sugar, yeast, water, olive oil, and three seeds: sunflower, pumpkin, and sesame.

Combine all of the dry ingredients in a large bowl.

Then whisk to combine.

Add the water followed by the olive oil.

And stir with a spatula until you have a sticky dough ball.

Cover and let rise in a warm place for 2 to 3 hours or until doubled in volume.

After it doubles…

… slick the surface with a tablespoon of olive oil, then release it from the sides of the bowl. I do this with my hand.

Flip the dough so that the oil side is down, then roll into a coil or loaf shape.

Butter a standard loaf pan (8.5×4.5 or 9×5 inches). Optional: coat with the same seed mix that is in the dough.

Place the dough in the pan and sprinkle with more seeds, if you wish.

Let rise again until doubled or nearly doubled.

This is an 8.5×4.5-inch pan.

I like it because it makes a slightly taller loaf than a 9×5-inch pan.

Bake for 45 minutes at 375ºF.

Warning: The seeds make a bit of a mess because not all of them stay adhered to the dough, but aren’t they fun?

Let the bread cool for 30 to 60 minutes before slicing.

This bread is excellent for both toast and sandwiches.

Description

Adapted from my cookbook, Bread Toast Crumbs.

Changes from the original recipe include:

• The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
• Quantity of flour : I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour, and I do not think the small amount of added flour adversely affects the texture of the bread.
• Toasting the seeds: I don’t do it! Doesn’t seem necessary.
• Oil: I’ve reduced it. I now use just 1 tablespoon of oil in the dough itself and an additional tablespoon for coating the loaf after the first rise.

Yeast:

• Yeast: SAF Instant Yeast is my preference. I store it in my fridge or freezer, and it lasts forever. The beauty of instant yeast is that there is no need to “proof” it — you can add the yeast directly to the flour. I never use active-dry yeast anymore.
• To use active-dry yeast : In a small bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for 10 to 15 minutes or until the mixture is foamy and/or bubbling, then proceed.

Final note: As noted in the post above, the seeds do not stay as glued to the loaf as I would like. If I come up with a better way to make the seeds stay adhered, I’ll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables.

• 3.25 cups ( 416 g ) unbleached bread or all-purpose flour
• 1.5 teaspoons ( 5 grams ) kosher salt
• 1.5 teaspoons ( 7 grams ) sugar
• 1.5 teaspoons ( 5 grams ) instant yeast
• ¼ cup ( 40 g ) sunflower seeds
• ¼ cup ( 40 g ) pumpkin seeds
• ¼ cup ( 35 g ) sesame seeds
• 1.5 cups ( 340 grams ) lukewarm water
• 2 tablespoon extra-virgin olive oil, divided
• Softened unsalted butter, for greasing
• 1/2 to 3/4 cup seeds, optional, for coating the pan: I mix another 1/4 cup each of sunflower, pumpkin, and sesame seeds

1. In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the seeds and whisk to combine. Add the water, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. You may have to knead briefly with your hands to get it to form a dough ball.
2. Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
3. Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 3/4 cup seeds into the loaf pan, if using, and turn the pan so that the seeds coat the pan on all sides. Pour out the remaining seeds and set aside.
4. When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down. Pour the reserved seeds over the top — you may not need all of them — then spread with your hand or shake the pan to distribute them.
5. Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
6. Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.

• Prep Time: 5 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: Oven
• Cuisine: American