One of the recipes from my cookbook, Bread Toast Crumbs, that trips people up the most is the oatmeal-maple loaf. It's a simple no-knead recipe, just like all of the others in the book, but the process is slightly different, and the written format, as a result, is also different.
In short, in this recipe, the water gets added in two phases: first, the oats, maple syrup, and salt soak in 1 cup of boiling water; after 10 minutes, more water gets added along with the yeast and flour.
Because my publisher only includes water in the ingredient list if it is "boiling" or "lukewarm" or "ice cold", etc., only the 1 cup of boiling water is listed in the ingredient list. You are instructed to add the remaining water at the end of step 1.
Many people over the years have missed this detail and have made the recipe using only 1 cup of water, and when their oatmeal-maple bread has baked into a doorstop, they've emailed me wondering why.
It always makes me sad, because I love this one so much — the oats give the bread such a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.
After sharing the recipe for the loaf pan peasant bread over on Cup of Jo, I thought it might be nice to revisit this one and re-write it for a single loaf pan, since most people have one, and include all of the water in the ingredient list to prevent the production of any more oatmeal-maple doorstops.
| No-Knead Oatmeal Bread |
A Note on Whole Wheat Flour
The original recipe calls for a mix of whole wheat flour and white flour. In this recipe, rather than using commercial whole wheat flour, I'm using stone-milled flour from Cairnspring Mills.
You can read more about the benefit of using stone-milled flour in this post, the most compelling reason being that stone-milling preserves more of the bran and the germ, which is where many of the nutrients, antioxidants, oils, and flavors are stored. Industrial mills remove this germ in order to create a shelf-stable product.
As an experiment, I made one loaf with commercial bread flour exclusively and one loaf with a mix of commercial bread flour and stone-milled flour, and while they both were good, the one made with stone-milled flour was superior in both flavor and texture.
5 Simple Bread Recipes
It's snowing so hard up here, even hockey games are getting canceled. If you've found yourself holed up for the day, here are a few more baking projects to keep you cozy:
No-Knead Brioche Buns (so easy, so good)
In Case You Missed It
| One-Pot Curried Chickpeas |
4 Resources Always Available to You
- 8-Video Chopping Tutorial
- 5 Secrets to Foolproof Bread Baking 🍞🍞 (free email course)
- Sourdough Demystified 🍞🍞 (free email course)
- Pizza School 🍕🍕 (free email course)
PS: You're loving this cake.
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