Maple-Oatmeal Sandwich Bread
Posted by Celine on February 19, 2008
adapted from Bon Appétit (Feb 08)
although a bit denser than the usual whole wheat bread because of the oats, it is absolutely fabulous, rewarding and delicious to bite into a lightly margarined slice of this beautifully fragrant loaf.
remember to keep your ingredients [except for the water] at room temperature for the dough to be at its best!
if it’s hard to find a place for the dough to rise, be sure to set your oven at its lowest temperature for a couple of minutes, check that it’s not too hot, and place your covered, rising dough in there so that it has a nice warm spot to turn into a wonderfully plumped up thing.
makes 1 loaf
1 cup + 2 T warm pure water [about 105F]
2 T ground flax + 3 T warm water, whisked vigorously until viscous
2 T vegan margarine
1/4 cup pure maple syrup
1/2 t maple extract
2 cups all-purpose flour
2 cups white whole wheat flour
1 cup old-fashioned oats
4 t vital wheat gluten
1 t sea salt
2 t instant rise yeast
place all ingredients in the bowl of your stand mixer attached with the dough hook, in the order written above.
[if you don't have a stand mixer, just do it all by hand, it'll work fine too.]
beat at low speed until the dough is smooth. if it is too sticky, add more flour a little at a time. beat for about 8 minutes.
remove from bowl, shape into a ball. place in a large bowl greased with a little vegetable oil, move dough around until it is covered with oil.
cover tightly with plastic wrap and towel. place in a warm, non drafty area and let rise for 90 minutes.
prepare a 9×5x3-inch loaf pan with non-stick cooking spray and flour.
“butter” up a plastic wrap in advance to use for covering up the dough’s second rise.
punch dough down once it is ready, knead for a couple of minutes on a lightly floured surface, if need be. shape into a log, place into greased pan. cover loosely with “buttered” up plastic wrap, let rise in a warm, draft-free area for another 45 minutes until the center of the dough reaches about 1 1/2 inches higher than the pan.
preheat oven to 350F. once the dough is ready, remove plastic wrap and let bake for 30 minutes, or until a thermometer gives a read of 180F when inserted in the center of the bread.
remove from pan and let cool completely.
February 19, 2008 at 12:42 am
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February 19, 2008 at 1:17 am
I keep getting signs that I’ve just got to try making yeasted bread. . .this looks devour-able. I think the oats would be a perfect addition, too!
February 19, 2008 at 2:24 am
beautiful
February 19, 2008 at 2:58 am
I loved that issue of Bon Apetit. I bookmarked lots of recipes and made a few. I thought the bread had large amount of flour in it for one loaf, but yours turned out beautifully (of course!).
February 19, 2008 at 4:02 am
This looks really tasty! I tried your pumpkin whole-wheat bread recipe a few weeks ago but used whole wheat flour instead of white whole wheat, and it didn’t rise all the way (although I let it sit in a warm place with a damp towel over it for a long long time!). I would love to try this bread but don’t have white whole wheat and I bet the same thing will happen as last time. Do you have any idea what could be done to fix it?
February 19, 2008 at 4:13 am
That looks like wonderful bread! Do you ever use it for sandwiches, or do you just stick with plain with marg?
February 19, 2008 at 6:26 am
Sounds delicious! I think my husband would be a fan/
February 19, 2008 at 1:34 pm
most def as a sandwich bread too, Nora. I have one every day! :)
Keira: I’m sorry to hear the bread didn’t rise properly. so many things can make it so that a bread doesn’t behave the right way: flour type, humidity in the air, etc…that it is rather impossible for me to tell you what to change since it appears you did everything right when it comes to placing it in a draft-free & warm area. usually it’s absolutely possible to sub bread flour or even all purpose flour for the whole wheat if you’re not entirely set on the idea of using whole wheat. and you don’t have to use white whole wheat per se, it’s mostly a matter of bread color in the end. yes, there is a difference in texture between the two flours, but not that big of one for it to change things a lot in yeast breads.
if you have vital wheat gluten flour, I say definitely use it, especially when baking whole grain breads.
I hope the next time’s a charm and that it didn’t turn you off from baking bread!
February 19, 2008 at 5:14 pm
I’ll take two slices, please!! thanks :0)
February 20, 2008 at 3:28 am
Thank you so much for your help! I am definitely still “turned on” to breadmaking, I just haven’t had much time lately. Next loaf I try will be this one!
February 20, 2008 at 2:17 pm
I am trying so hard to cut back on bread but this just looks so tasty. There’s a bunch of good veganizable recipes in that bon appetit.. glad you’re sharing your results!
February 20, 2008 at 5:08 pm
I came to apologize for ignoring your fantastic food for such a long time. Can you forgive?
I made this bread yesterday and it came out fantastic. (Except from the burned top because I didn’t read the baking instructions and was like 400°F, 45 minutes, so no photo). I like both texture and the not too sweet taste.
February 20, 2008 at 11:03 pm
MIHL!!! I missed you and have been worried about you! we were just talking about you with mom yesterday. so good to hear from you, and there is nothing to forgive! I hope you are well.
February 21, 2008 at 10:21 am
Hello Celine,
Your bread does indeed look fantastic. Do you think I could use dried active yeast instead of instant rise? Are all yeasts born equal?
February 21, 2008 at 10:45 am
I’ve always had good luck switching yeasts, Chantal. the main thing is that instant yeast usually requires only one rise, when active has to have two of them. you might find yourself having to wait a tiny bit longer for the second rise, but that’s not even sure.
February 22, 2008 at 9:45 am
C, I look away from your blog for like one tiny second and suddenly there’s 50,000 million posts!!! so overwhelmed by all the amazing foods! this bread, for one thing, looks stunning. i haven’t made any bread for a few weeks because i keep craving sourdough and the TJ’s whole wheat sourdough has had my name on it, but i just got some sourdough starter of my very own, so i shall be making bread again very soon… anyway, welcome back!
July 7, 2008 at 4:24 pm
[...] This morning, in between reading and playing cards with Adam (he loves War), I baked this Maple-Oatmeal Sandwich Bread: [...]
July 10, 2008 at 6:49 pm
I don’t have the flax. Is this necessary or can it be replaced with something?? This sounds really yummy but I don’t have the $$ for flax right now after stocking up on so many other things to try out these recipes, thanks.
July 10, 2008 at 7:12 pm
I don’t think it’s absolutely necessary, Colearnek, but I’ve never tried it without. it’s unfortunately all I can tell you…
July 17, 2008 at 7:19 pm
[...] For the past year or so, I’ve really struggled with juggling work and family life, and I’ll readily admit to enjoying the privilege of choosing to forgo making dinner and getting take-out instead. It’s been a challenge to reclaim the kitchen, so to speak, and factor cooking time into our already busy days, but I’m having fun poring over cookbooks and food blogs with Adam, looking at photos of things we think we’d like to eat, along with items that are relative staples, like bread. First up this morning, another loaf of Maple-Oatmeal Sandwich Bread. [...]