Pat’s Maple Oat Bread

Pat Allegar is a talented elementary school teacher who happens also to be a good cook. One day at church, she told me about a bread that she makes with maple syrup and oatmeal. I asked for the recipe and she emailed it to me. I made the bread first to go with a roast turkey, and it was a hit. It is a heavy moist sweetish bread that keeps well. It is delicious by itself or with roast meats or various cheeses.


1 cup old fashioned oats
1 cup boiling water
1 package active dry yeast
1/3 cup warm water
1/4 tsp. sugar
1/2 cup Pure Maple Syrup
2 tsp. canola oil
1 1/2 tsp. salt
3 1/2 cups all purpose flour
For Topping:
1 egg white lightly beaten
2 Tbsp. old fashioned oats


Put some water on to boil. Stir 1/4 tsp. sugar and the yeast into 1/3 cup warm (100 – 110°F) water in a small bowl or cup. While the yeast proofs, process the oats in a blender until coarsely ground. Transfer the oats to a bread bowl and stir in the cup of boiling water. Add the syrup, oil, and salt and a cup of flour to the oat mixture and stir until smooth, then allow it to cool to warm. Stir in the yeast, then add about 2 more cups of flour one cup at a time and stir well. Keep adding flour until the dough starts to pull away from the side of the bowl. Turn the dough onto a well-floured bread board and knead lightly until it is smooth and elastic. Let it rest while you grease an 8-inch pie pan. Form the dough into a ball, put it into the pie pan and cover it with a damp cloth. Let rise until doubled in size. Preheat the oven to 350°F. Beat the egg white with a teaspoon of cold water, brush the top of the bread and sprinkle with the rolled oats. Bake the loaf on a middle shelf for 30-35 minutes. Tip the loaf out of the pie plate and tap on the bottom. The bread should sound hollow when you tap on it. If it does not, put it back in the oven for a few minutes. Let it cool well before you slice it.

NOTE: You may need to loosen the loaf around the edges of the pie pan with a knife.