Name: Maple Oatmeal Bread
Yield: Makes 2 loaves
Cuisine: Vegan
Ingredients: 2 cups rolled oats; 2 cups boiling water; 2¼ teaspoons (1 packet) quick-rise or instant yeast; ½ cup warm unsweetened plant milk (105–110°F); ⅓ cup maple syrup; ¼ cup neutral oil or melted vegan butter; 2 teaspoons salt; 5½ to 6½ cups bread flour or all-purpose flour; Optional: ½ teaspoon cinnamon; Optional: 2 tablespoons ground flaxseed; Optional: ¼ cup sunflower seeds; Optional: ¼ cup chopped walnuts

INGREDIENTS

Makes 2 loaves

2 cups rolled oats
2 cups boiling water
2¼ teaspoons (1 packet) quick-rise or instant yeast
½ cup warm unsweetened plant milk (105–110°F)
⅓ cup maple syrup
¼ cup neutral oil or melted vegan butter
2 teaspoons salt
5½ to 6½ cups bread flour or all-purpose flour
Optional: ½ teaspoon cinnamon
Optional: 2 tablespoons ground flaxseed
Optional: ¼ cup sunflower seeds
Optional: ¼ cup chopped walnuts

METHOD

Make it

1
Place the oats in a large mixing bowl and pour the boiling water over them. Stir and let sit 20–30 minutes until softened and cooled to warm.
2
Stir in the warm plant milk, maple syrup, oil and salt.
3
Sprinkle in the yeast and stir.
4
Add 5½ cups flour and mix until a shaggy dough forms. Add more flour as needed until soft, slightly tacky and easy to handle.
5
Knead 8–10 minutes by hand or 6–7 minutes with a stand mixer, until smooth and elastic.
6
Place in a lightly oiled bowl, cover and let rise about 1 hour, until doubled.
7
Punch down and divide into two pieces. Shape into loaves and place in two greased 9×5-inch loaf pans.
8
Cover and let rise 30–45 minutes, until the dough rises about 1 inch above the pans.
9
Bake at 375°F for 35–40 minutes, until deep golden and hollow-sounding when tapped.
10
Remove from pans and cool on a wire rack. Brush with melted vegan butter while warm for a softer crust, if desired.