Maple Oatmeal Bread
I have a new favorite toasting bread…and it goes by the name of Maple Oatmeal. The name is a bit misleading, though. I mean sure…it has oats in it…it also has maple syrup in it…but it doesn’t taste like oats OR maple syrup! Pretty sneaky. The loaf actually comes out soft, yet hearty…with a hint of sweetness. It works great both as a sandwich loaf and for toasting. I mean, I’m sure it would have been great for many other things, as well…it just didn’t last long enough to figure that part out. The recipe is enough to make two loaves. I figured one would be good enough to last a few days, so I froze half of the dough. Um. Shouldn’t Have. Took it out of the freezer the following day to let it thaw so that I could then let it rise at room temp. again the following day- and just in the nick of time! As soon as the first loaf ran out, the second one was being pulled hot and fragrant from the oven. This is a loaf…loaves…I will make again and again.
I let the loaf sit on a rack in the pan for about 5 minutes, then turned it out and let it cool
the rest of the way most of the way until I was ready to slice it!
It was awesome slathered with Apricot Jam w/ Noyaux…but once I toasted it and spread it thickly with peanut butter and sprinkled it with ground flax seeds and wheat germ, there was no turning back! I ate thick, toasted slices like this for breakfast, snack, and second-snack all day until no more remained!!! Okay, other people in the house at the bread, too. Just sayin’.
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