No-Knead Maple Oat Bread
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Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.
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 for 10 minutes; then 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.
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. I’ve written 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.
I find locally milled stone-milled flours at a local co-op, Honest Weight Food Co-op, and I also order online from various sources. Here are a few I love:
How to Make Oatmeal Maple Loaf, Step by Step
First, gather your ingredients: flour, salt, water, oatmeal, maple syrup, and instant yeast (SAF is my preference).
In a large bowl, combine the oats, salt, maple syrup, and 1 cup boiling water. Let stand for 10 minutes. Then add 3/4 cup cold (or room temperature) water.
Sprinkle the yeast over the top and stir to combine.
Add the flour or flours: I’m using a mix of 1 cup Trailblazer Bread Flour and 2.25 cups King Arthur Flour bread flour.
Mix until you have a sticky dough ball — you may need to knead with your hands to get the dough to come together into a ball.
Cover the bowl and let rise in a draft-free spot for 2 to 3 hours …
… or until doubled in volume:
Once doubled, slick the surface with a little olive oil and release it from the sides of the bowl.
Turn the dough over, roll it into a coil or a loaf shape, and place it in a buttered loaf pan coated with oats.
Sprinkle oats over the surface of the dough as well. Let rise for another 45 minutes to an hour or …
… until the dough has risen considerably. Transfer to the oven and bake for 45 minutes at 375ºF.
Let cool for at least 30 minutes before slicing.
This is a side-by-side comparison of a loaf made with all bread flour (on the right) and one made with a mix of stone-milled flour and bread flour (on the left). It’s a subtle difference but the loaf on the right is slightly loftier.
Toast and slather with butter.
PrintNo-Knead Maple Oat Bread
- Total Time: 5 hours 45 minutes
- Yield: 1 loaf
- Diet: Vegan
Description
Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.
Adapted from my cookbook, Bread Toast Crumbs.
Changes from the original recipe include:
- The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
- Flours: The original recipe calls for a mix of white and whole wheat flour. Rather than using commercial whole wheat flour, I’m using stone-milled flour, which is more nutritious and more flavorful. Read more about it here or up above in the post.
- Water: I’ve cut the water back by 1/4 cup because I was finding my finished loaf to be a little too damp for my liking. With this slightly smaller amount of water, the dough is a teensy bit stiffer and therefore requires a bit more time to rise.
If you like this recipe, find 40 variations in my cookbook:
Ingredients
- 1 cup (88 g) rolled oats plus another 1/2 cup (44 g) for coating the pan
- 1 cup (227 g) boiling water
- ¼ cup (86 g) maple syrup
- 1.5 teaspoons (5 g) kosher salt
- 3/4 cup (170 g) room-temperature water
- 1.5 teaspoons (5 g) instant yeast
- 2¼ cups (288 g) unbleached bread flour or all-purpose flour
- 1 cup (128 g) stone-milled flour or whole-wheat flour, see notes above
- Softened unsalted butter, for greasing
- 1 tablespoon olive oil
Instructions
- In a large bowl, combine the oats, boiling water, maple syrup, and salt. Let stand for 10 minutes. Add the remaining 3/4 cup (170 g) water and stir to combine. Add the instant yeast, and stir to combine. Finally, add the flours and stir with a rubber spatula, until the liquid is absorbed and the ingredients form a sticky dough ball. You may need to knead the dough with your hands briefly to help the dough come together, no more than 15 to 30 seconds.
- Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
- Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 1/2 cup of oats into the loaf pan and turn the pan so that the oats coat the pan on all sides. Pour out the remaining oats and set aside.
- When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape (see video in the post above), then transfer to your prepared pan seam side down. Pour the reserved oats over the top, then spread with your hand or shake the pan to distribute them.
- Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
- Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.
- Prep Time: 5 hours
- Cook Time: 45 minutes
- Category: bread
- Method: oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
166 Comments on “No-Knead Maple Oat Bread”
Is the maple syrup the real stuff or will any maple flavored syrup work?
I imagine any maple-flavored syrup would be fine — sugar, honey, any sweetener would be fine. I have, however, only experimented with the real stuff.
I have loved making this bread in bowls and now as a loaf. Today I’m making it as rolls. The flavor is wonderful. I was not successful in getting the oats the stick on the outside of the loaf. They ended up all over the kitchen! Is there a stranger to making them adhere to the loaf?
Great to hear, Melanie! I don’t know that there is a better way. Next time I make this, I’ll try an egg wash on top before sprinkling the oats over the top.
I made your oatmeal bread to serve with my corned beef and cabbage dinner. It was a huge hit. My guests raved about it and said I should not loose the recipe. Thanks so much.
Hi Ali – would stoneground millet flour work in place of the whole wheat or do you think this would make the loaf too dense?
Hi Emily! I don’t think so unfortunately. There’s no gluten in millet, so I do worry the loaf will be very dense.
I made this bread once before and loved it. Am starting to make today and notice the weight measure of 88 g for 1 cup of oats is about half. Was it a cup or half cup of oats?
Hi!
You’ll use 1 cup (88 g) rolled oats in the bread and another 1/2 cup (44 g) oats for coating the pan. Does that clarify?
Hi Ali
Can I put the dough in the fridge overnight instead of letting it sit on a warm spot for several hours?
Yes. Just be sure the bowl is sealed to prevent the dough from drying out.
Thanks Ali … I’ve made twice, one following your method the other one letting it sit overnight in the fridge. Both are wonderful.
Great to hear, Sophie! Thanks for reporting back 🙂
What if I don’t have bread flour?
All-purpose flour will work fine!
The absolute best bread I’ve had. I’m usually a fan of honey oat bread and making it myself has been a pleasure! I’ll be making this weekly for me and my boyfriend. Thank you so so much for this recipe 🙂
Great to hear, Brianna! Thanks so much for writing. I love honey oat bread as well, and you could definitely use honey in place of the maple syrup here.
Hello!
I’m new to your wonderful world of bread and I’m looking forward to trying many of your recipes.
But one question before I start – my loaf pan is glass. Is that OK or should I buy a metal one? I notice in your photos that you use a metal one.
Thanks!
Glass is fine! Just be sure to butter it well. I love my glass loaf pan 🙂
Can I add seeds or nuts to this maple oat bread?
I like to have a nice hearty toast in the morning.
I also like experimenting with cakes & muffins, but not sure about bread.
Thanks
Yes! Absolutely 🙂
Hi – I’m confused about the first thru third lines of instructions….”In a large bowl, combine the oats, boiling water, maple syrup, and salt. Let stand for 10 minutes. Add the remaining 3/4 cup (170 g) water and stir to combine.” If there is only 1 cup of boiling water total, did you mean for the first line to say “combine the oats, 1/4 cup boiling water, etc.? “
Hi! You add 1 cup of boiling water first; then you add 3/4 cup more water (not boiling) next. It’s 1 3/4 cups water total.
Hi Ali,
I’ve been making this bread regularly (also your brioche and peasant bread). I gotta admit that I’m too lazy to use scale, so I follow the recipe as written then adjust the water or flour to to achieve the same consistency as yours. Best bread recipes ever. Thank you so much!
So nice to hear this, Joan! As much as I encourage using a scale, I’m happy to hear when people make it work using their own systems — that’s what it’s all about! Thanks so much for writing 🙂
I would like to use King Arthur bread flour (120gm per cup) and King Arthur white whole wheat flour (113 gm per cup). That would be 270 gm bread flour instead of 288 gm and 113 gm
instead of 128 gm. Should I use your weights or King Arthur’s weights. It seems like I’d be using less flour if I use KA weights. Thank you for clarifying
Hi! Use my weights. Good luck!
How would I go about making this using active dry yeast? Thx!
Hi! When the oats are soaking in the boiling water, sprinkle the yeast over the 3/4 cup cold or room temp water. Let it stand for 10-15 minutes, then proceed with the recipe.
I love this bread and now making it a couple of times a week…..also have been making as a hostess gift for friends….is so much more appreciated than flowers or wine….thanks so much for a really great recipe.
It’s so nice to read this, Robi 🙂 🙂 🙂 Thanks so much for writing and sharing.
This bread looks sooo good, Alexandra! I am wondering if King Arthur’s ‘white’ whole wheat flour would be doable for this recipe? It’s a lot less dense than regular whole wheat flour, but is not stone-milled flour, either. Have you ever used K.A.’s ‘white’ whole wheat flour for anything at all?
I have used it! I think it would work great here. Give it a go!
Hello Ali, I am loving this bread. Your glass bowl bread is my go to for morning toast and I never thought it could be replaced, but this loaf makes such great toast. I would like to try a really good cinnamon filling in it but don’t want to spiral it. Just a big messy streak in the middle. Do you think it would be sufficient to put it inside the bread when you turn it over to start the coil before panning it? Thanks for another great recipe!
So nice to hear this, Carolyn! And yes, I do. Alternatively, you could take the dough out of the bowl very briefly, just to spread it out a bit, then spread with the cinnamon filling, then coil and place in your prepared pan. Hope it turns out well! Thanks for the kind words 🙂
Thanks for your reply, Ali, especially in light of the fact that you’ve been doing the finishing touches on your pizza cookbook this week. Yes, I can see how your idea would be the exact way to go to add a cinnamon filling! Next up!
My pleasure, Carolyn 🙂
I’ve been big fan of the original recipe in Bread Toast Crumbs, but this is a fantastic update, especially if you like your slices a bit more regular. The bread has a lovely texture and the flavor, especially with stone-milled flour (and NOT commercially produced stone-milled flour like Bob’s or King Arthur). It’s worth seeking out your local miller if possible. My favorite these
days is Red Tail Grains in Mebane, NC. Their NU East whole wheat and Turkey Red are especially pleasing although there’s not a single one I’ve disliked. It’s amazing how just a little whole wheat stone milled flour can improve the flavor. (I do also like combining this flour with Giusto’s Artisan Malted Bread Flour (which is white). The malt helps whole wheat flour rise nicely. Alexandra noted her preference for the smaller loaf pan. I’ve made the bread three times now, twice in the smaller pan, and once by mistake in the larger pan. Without question, the bread is better in the smaller pan: the texture is a little less dense, but also the loaf is prettier–just like the loaf in Alexandra’s photo. This is a breakfast bread with its hint–just a hint–of sweetness, or perhaps even a sandwich bread and wonderful for a snack. It’s pretty irresistible and if you give to someone, they will be so pleased and appreciative. You’ll feel like the most accomplished baker.
This bread is delicious! It has a great chew and is so soft. I’m planning on making it again in a few days when this loaf is finished. I am disappointed I didn’t make this sooner.
For all those who have been asking, I figured out how to keep the oats from falling off once the bread is baked. All you have to do is brush the dough lightly with some water, then sprinkle on the oats. I press them down just a little with a spoon. The oats stick like glue. Don’t ask my why this works, I have no clue. Some science-y reason I’m sure.
Following this recipe exactly, (using weight measurements) my dough is extremely wet. There is no way to shape it into a ball that’s even remotely kneadable for 30 seconds. It’s just a sticky blob going into the bread pan. I’m always afraid it won’t come out right because it looks a mess, but the taste and texture ends up being amazing anyway. I am going to try less water next time to see how that works.
Smart! Allison, thanks so much for writing and sharing this. I can’t wait to try it. And yes: definitely try decreasing the water 🙂
I make a lot of bread, but this one is hands DOWN one of the tastiest and best texture I’ve ever had. I love this and will make this again…..and again….and again!
Great to hear, Annie! Thanks for writing 🙂
I’m so glad I found this on your website. I suspected there was an issue with the recipe in the book since I didn’t get a wet, sticky dough. I had already added a bit more water (unmeasured) to make the dough sticky, so after reading this I added an additional 1/2 cup. Fingers crossed that I have not now overworked the dough. I suspect it will be forgiving, but I’ll know in a few hours. FYI, I’ve been baking most of your breads in a loaf pan recently and I don’t seem to need to make any adjustments.
I don’t think you’ll have overworked the dough! Hope it turns out well. Thanks for writing and sharing your notes 🙂
I think there is a mistake with the recipe for this in your cookbook. It does not call for the lukewarm water, just the 1 c. boiling water.
Never mind me! The 1 c. water is listed in the instructions but not the ingredient list. I just needed to read closer!
Hi!
Can you substitute rye flour for the stone milled flour?
Thanks!
Yes, though the dough may be a little denser and not quite as high bc rye’s gluten structure is a little weaker than other flours.
I made your bread substituting spelt flour for the whole wheat plus added about a 1/4 cup of sourdough starter I had and it came out GREAT. Love this easy no knead bread. Will be making more!
Great to hear! Thanks for writing and sharing your notes 🙂
Would white whole wheat flour be fine to replace the whole wheat flour?
Should be fine! Rochelle, oh my goodness, I owe you an email!! My email inbox is a disaster and I apologize for not responding sooner… I am better about responding to comments.
Did you find the answer to your question in the post? There is an extra cup of water that is not listed in the ingredient list but instead listed in the instructions. So many people have gotten tripped up by this one over the years.
Let me know if you have anymore questions and apologies again or the delay on my end.
I actually made the Bread Toast Crumbs version as I was making these for Christmas Gifts and doing it the bowls makes a perfect size for gifting. Thankfully I read the instructions a couple times to be sure I was suppose to put in that extra cup of water that was missing from the ingredient list in the book and referring to this recipe where you mentioned it was left out. This came out perfectly and the slight maple sweetness is lovely.
So nice to read this, Rochelle! You are one of the few that caught the extra cup of water in the instructions. So glad. What a lovely gift, too. Happy Holidays!
Could I pop the dough in the fridge overnight, similar to your focaccia recipe (which my family and i love btw!!)? Thanks! Trying it with molasses and honey just for fun, excited to see how it comes out.
Definitely! Just make sure the dough is in a covered vessel so that it doesn’t dry out.
I’m a huge sourdough fan but had run out of bread so needed to make a loaf quickly. I liked the look of this one and it didn’t disappoint! I only had bread flour (no whole wheat) but it worked fine and had such a lovely texture with the oats in it. I’ll be making this one again!
Great to hear, Sarah! Thanks for writing 🙂