Tuesday, August 30, 2011

Maple Oatmeal Whole Wheat Sandwich Bread

Maple Oatmeal Whole Wheat Sandwich Bread recipe by Barefeet In The Kitchen
Lightly sweetened with maple syrup and filled with oats and whole wheat, this bread is our current favorite for toast or for sandwiches. I've made it at least six times now and each time it has turned out very well. I've included several tips throughout the recipe for working with this dough.

This recipe is based on the Oatmeal Bread recipe in the book, Artisan Breads In Five Minutes A Day. I increasing the amount of oatmeal, added more fresh whole wheat and reduced the amount of AP flour. I also skipped the oat bran and wheat bran, just because I didn't have them on hand the first time that I made the bread. I loved it this way, so I just went with my recipe each time I made it.

Read through the recipe and see how simple the actual directions are. They are wordy, but it's mostly explanation. This recipe makes three small 1 1/2 pound loaves. (I've also made these in miniature loaf pans and loved that result as well. The taste and texture were the same. However, the look was different, as illustrated in the first picture.)

Maple Oatmeal Whole Wheat Sandwich Bread
(printable recipe)

1 3/4 cup lukewarm water
1 cup whole milk
1/2 cup pure maple syrup
1 1/2 tablespoons yeast
1 tablespoon kosher salt
1/4 cup light flavor olive oil
2 cups old fashioned oats
1 1/2 cups whole wheat, I used freshly ground hard white wheat
3 1/4 cups AP flour 

Day One: Mix the water, milk, yeast, salt, maple syrup and oil in a large bowl or a lidded (not airtight) storage container. I use a plastic shoebox size container with a lid that simply clicks on and off. If you do not have a lid that is NOT airtight, you can drill or cut a small hole in the lid and vent it that way.

Next, add in the whole wheat flour, AP flour and oatmeal and stir until combined. Let this rest on the counter, covered, in the non-airtight container, for approximately 2-3 hours. The dough should rise and then collapse (flatten on top). Store this dough in the refrigerator for up to a week.

On Baking Day: Grease a 9x4x3-inch loaf pan and set aside. Sprinkle flour on a silpat mat or the counter. Sprinkle flour across the top of the refrigerator dough and then cut or tear off a one-third section of it. Flour your hands and quickly shape the dough into a ball and stretch the surface of the dough around to the bottom on all sides, rotate the ball as you go around it shaping the dough.

This is a very wet dough. I found that if I rounded the dough from the bottom and pulled the sides up on top that worked better for forming the rounded shape. Sprinkle flour as needed on the surface of the dough while you are working with it.

Place the dough (folded ends tucked underneath) inside the loaf pan. Stretch it slightly to form more of an oval in the pan. Allow it to rise for 2 1/2 - 3 hours on the counter. (With the added oats and flour it took much longer than the suggested 1.5 hours each time I made this.) Sprinkle flour on the top of the loaf just before baking.

Twenty minutes before it's time to make the bread, preheat the oven to 350 degrees. Place an empty broiler tray on the lowest shelf of the oven. I keep a baking pan in the oven that I use just for this purpose.

Place your bread in the oven and then pour 1 cup of hot water into the broiler tray (or pan) in the bottom of the oven. Quickly close the oven door. This is essential for breads with a cracked crust. The steam from the water creates the lovely crust.

Bake for 45-50 minutes or until deeply browned and firm. Allow the bread to cool completely before slicing.

Maple Oatmeal Whole Wheat Sandwich Bread recipe by Barefeet In The Kitchen


  1. This is exactlu the bread I would like.So robust and surely tasty:)

  2. Looks gorgeous! I love baking bread.. it makes the house smell so good!

  3. I LOVE different kinds of bread
    I can make a meal on just warm home-baked bread and soup
    I bet this is really good for you if you have heart or cholesterol problems too. Yummy
    I'll have to search your blog for a good Rosemary bread.
    I think that is the kind they make at the Spaghetti factory that you dip in olive oil.
    I need a good recipe that comes close to that !

  4. Your bread looks good but think it's quite 'labour intensive'! Most of the time I make 'short-cut' loaves with my breadmaker!

  5. I'll have to give this a try. I never have luck with homemade breads, but I refuse to give up!

  6. I'm really glad to have this recipe, I'm inching ever closer to trying homemade bread. I love any kind of bread with oats in it, so this might be a good one for me to start with. I like that you've made it several times and had success, and the tip for creating the steam in the oven is great.

  7. Love the idea of oat and whole wheat as I try to make healthy breads...yours look delicious, and perfect for sandwich.
    Hope you are having a fantastic week :-)

  8. Your bread looks amazing! I just made some oatmeal bread earlier this week and I loved it. Next time I'll try yours, with maple and whole wheat :), Miriam@Meatless Meals For Meat Eaters

  9. This looks fantastic! I love that its made with oatmeal! Send me some! :)

  10. I bet your homemade mayo with this bread makes the BEST sandwiches!

  11. I'm with Pam---I'd like an open face tomato sandwich on this bread, spread with your olive oil mayo.
    lovely loaves!

  12. I could live on bread. This looks divine!

  13. This looks absolute perfect... Chewy and cozy bread, just what I need. Send me some now :-)

  14. This looks so good. I have shied away from the artisan breads because when I want to make bread I want it now. I guess I need to plan it out. But, I can't wait to try this!

  15. I love honey oat bread, but have never tried maple oat bread. I bet I would love it!

  16. Wow... what a nice sandwich bread! It looks so delicious - homemade bread is the best and I sure wish to learn how to make bread at home!

  17. Just made this yumminess! I posted about it here:
    and made sure to give you credit and linked back. Thanks for sharing such a good recipe! ~ Courtney