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Easy Maple & Oat Bread (Update on The Only Bread Recipe You Need)

Maple & Oat Variation on the Only Bread Recipe You Need

*Excuse the low res photo – my daughter was taking photos today and I couldn’t track down my digital camera, so I used my Blackberry. Lemme give a totally unpaid plug to Fuji for making an amazing, yet affordable digital camera that I can let my two year old play with – yes, it’s shock proof (drop it all you want!), water proof (seriously!) and dust proof – did I mention cute too? I am not kidding…. google it, it’s the best camera I have EVER had. Yes, there may be ‘better’ (more MP etc) but this is for people who care about durability as well!

Ok, lemme preface this by saying that if you thought that my post “The Only Bread Recipe You Need’ was a a bit of a cop out, being so easy and all, then you need to stop reading! This fun modification on that super easy bread recipe is totally low-rent, low-budget… what ever you wanna call it – but it tastes SO good! My husband, who has eaten tons of homemade bread (I bake bread about 1-3 times a week!) said to me, and I quote:

This is the best bread you have EVER made. You can stop playing around and experimenting and just make this, all the time, for me.


4 cups white flour

2.5 cups whole wheat flour

1.5 tbsp yeast (if it’s traditional yeast, stick it into the water for a few minutes first)

3 cups warm water

1.5 tbsp kosher salt

3 packets maple & brown sugar oatmeal

drizzle of real maple syrup if you have it! (about 2-3 tbsp should suffice)

Mix all the ingredients with a big spoon or a stainless steel spatula. It will be gooey and messy so don’t get our hands involved! Cover with saran wrap and let sit in a warm, draft free area for 40 minutes (or 30-35 mins in the oven on ‘bread proof’). Once it’s about doubled in size and all spongy, it’s ready. Preheat oven to 400F on convect bake (or 425 F bake in a normal oven). Line two sheet pans with parchment paper and dust with flour. Sprinkle 1/2 cup or so of white four onto the top of the dough to make it easier to handle. Use a knife to cut the dough in half in the bowl. Pick up one half and shape it into a ball, the outside shouldn’t be gooey, so add more flour if needed. Set onto one prepared sheet pan. Do the same with the other half of the dough. Don’t worry about it not being perfect. It will look gorgeous if it’s more natural and misshaped. Cover with a clean tea towel and let rise for about 20 minutes. DO NOT leave it to rise on the preheating oven, it’s will get to much heat! Feel free to cut some slices into the top of the loaves, I think it looks neat! Bake for 22 minutes. Allow it to cool on a wire rack for at least 15 minutes before cutting into it. Enjoy!


  1. At Home Moma says:

    At Home Moma following from Twittermoms. http://www.athomemoma.com

  2. Lady Bones says:

    Awesome! Thanks for stopping by :)

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