Maple Syrup Oat Bread

This recipe is adapted from a whole grain maple bread in Healthy Bread in 5 Minutes a Day, by J. Hertberg and Z. Francois.

6 cups white flour

1 ½ tbsp instant yeast

1 tbsp coarse salt

¼ cup flax seeds

2 ½ cups warm water

¾ cup maple syrup

¼ cup olive oil

1 cup warm soy milk mixed with 1 tsp lemon juice and allowed to thicken for 5 minutes

 

Makes 4 1lb loaves or 2 2lb loaves

To bake: 1 cup water


1.  Put the flour, oats, flax seeds, sesame seeds, yeast and salt into a large bowl. Mix together.

2.  Make a well in the middle of the dry ingredients. Pour the water, maple syrup, olive oil and thickened soy milk into the well. Mix the liquids together then stir into the dry ingredients, trying to fold air into the dough as you go.

3.  When everything is well mixed - it should be moist but not runny - lightly cover and leave for 2 hours.

4. Shape the dough into whatever style of loaves you are making. I use scissors to cut the dough into pieces and then use floured hands to quickly shape it. Handle the dough as little as possible. Put smaller loaves onto pieces of parchment paper to make your life easier. Make 3 deep slits in the top of the dough then lightly cover with plastic wrap and leave for 2 - 4 hours.

5.  Heat the oven to 400’F / 200’C / Gas mark 6. If using oven stones, put them into the oven when you turn it on so that they slowly heat up.  Also put a baking tin in the oven (NOT a glass one - it will crack!) somewhere in the oven where it won’t interfere with baking. I put an old baking pan directly on the bottom of my oven.

6.  When the oven is hot, put 1 cup of water in the bottom of a baking tin Put the bread in the oven, preferably on a pre-heated oven stone, and bake for 35 minutes for 1 lb loaves and 45 - 50 minutes for 2 lb loaves. Remove the parchment paper or loaf tins for the final 10 minutes of cooking.

7.  Remove the loaves from the oven and let them cool completely before slicing.

 

If you want to cook the loaves on another day, after the dough has risen (stage 3) cover it loosely and pop it in the fridge for up to 4 days. When you want fresh bread, use floured hands to gently transfer the dough into loaf pans. Slash the tops 3 times then allow them to sit for 1 - 2 hours (or longer) at room temperature before baking.