Maple Oat Breakfast Bread

By tulawdog

Ingredients

• 5 5
• cups all-purpose flour (you can replace a couple cups with whole wheat if you wish)
• 11/2 11/2
• cups rolled oats
• 1/3 1/3
• cup maple syrup (preferably grade B)
• 1/4 1/4
• cup melted butter or olive oil
• 2 2
• teaspoons salt
• 1/2 1/2
• teaspoon instant yeast
• 2 1/4 2 1/4
• cups room temperature water

Preparation

Step 1

Combine all of the ingredients in a large bowl and stir well (a couple minutes) to combine into a tacky, messy dough. (You can also use your hands to work everything together.) Cover with plastic wrap and allow to rise at room temperature) until poofed and bubbly, 8 hours or overnight. Gently scrape the dough out onto a well floured surface and shape into a round loaf. Place the loaf on a well floured towel and allow to sit for an hour. In the meantime preheat your oven to 450F with a 10-inch (about 8-quart) Dutch oven or baking crock with lid in it. When the dough is ready and the oven is hot, turn the dough off of the towel into the hot Dutch oven and cover with the lid. Bake covered for 30 minutes, then remove the lid and continue to bake until the crust is deep brown, another 15-30 minutes. Remove the bread from the oven, turn it out of the pot and allow to cool completely before slicing.