Prep 2 hrs
Cook 45 mins
This was originally Maple Oatmeal Bread tweeked with some hot brewed coffee. I got the idea from TOH. It turns a pretty golden brown.
- 1 cup hot brewed coffee
- 3⁄4 cup boiling water
- 1⁄2 cup maple syrup
- 1⁄3 cup vegetable oil
- 1 cup old fashioned oats
- 1⁄2 cup sugar
- 2 teaspoons salt
- 2 (1/4 ounce) packages active dry yeast
- 1 1⁄2 cups warm water
- 2 eggs, lightly beaten
- 5 -6 cups bread flour
- In a bowl, combine the coffee, water, syrup, vegetable oil, oats, sugar and salt. Let sit for a couple of minutes until it cools slightly.
- In a large mixing bowl, dissolve yeast in warm water. Add the oat mixture, eggs and 2 cups of flour; mix well.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled.
- Punch dough down. Trun onto a lightly floured surface, divide into two.
- Shape into loaves. Place in two greased 9 X 5 X 3" loaf pans.
- Cover and let rise until doubled.
- Bake at 350F for 40-45 minutes or until golden.
- Remove from pans to wire racks to cool.
Great flavor, we both loved it. the dough was runny (like a batter) so we needed to add significantly more flour to get the texture right.
This bread is wonderful! I started with 5 cups of flour (1/2 whole wheat & 1/2 bread flour) & used all the liquid stated. I did use 1 cup of potato water I saved from the previous night. I mixed this in my trusty ABM. It started off looking like a porridge so I added an additional cup of oats, 1/2 cup of ground flax seed & 1heaping tablespoon of vital wheat gluten. Halfway through the whole wheat cycle (longer beating by ABM) I added 1/2 cup of chopped pecan pieces. This made 2 loaves that rose beautifully in the bread pans after the ABM had her way with the dough. Wonderful texture - perfect for sandwiches & toast. I coated the bread pans with whole flax which complemented the soft brown colour of the bread well. Thank you Tish, I will be using this recipe again!