Oatmeal Maple Bread -- dad as guest
- Tom Lachman
- Jul 18, 2017
- 1 min read
"In our house, we're prepping for the Great Lachman Bakeoff this fall. Renee got a book of no-knead bread recipes, "Bread, Toast, Crumbs," by Alexandra Stafford. I opened almost randomly on Oatmeal-Maple Bread. I'm not really a recipe guy but thought i'd give it a try. You basically make an oatmeal with syrup and mix it with flour and other dry ingredients.
At first I thought the amount of syrup was inadequate. But on subsequent tastings, the overall taste has grown on me. I've come to like the understated sweetness and would not add more. Maybe just a little more.
The recipe called for 1 cup boiling water. Not nearly enough! 1 1/4 cup water at least with extra syrup in proportion.
For our new oven, 40 minutes bake time was not enough. Next time -- and there will be a next time! -- 45 minutes.
Crust has nice crunch and the interior is pleasantly spongy. Oatmeal-syrup, along with combination of white and wheat flour, give the bread a lot of character.
A keeper!"
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