Thursday, December 15, 2011

maple molasses oatmeal boule

let me share a secret with you, that's right a little closer

shh...are you ready
homemade bread is my ultimate weakness

i can put away an entire, still warm from the oven loaf of bread by myself in a day

for me, the entire process of bread making is very full filling and relaxing
don't believe me?
never tried bread making before?

yes. making homemade bread takes a little time, however
like with most wonderful things in life a little effort & time goes a long way

once you see how simple bread making can be, you will become a bread making fool

i guarantee it

maple molasses oatmeal boule

no lie - this recipe i am going to share with you makes the absolute best tasting bread
seriously. the. best. tasting. bread.ever

maple molasses oatmeal boule

pure nh maple syrup, molasses and freshly ground multi grain oats
these are the ingredients that make this bread so amazingly good

maple molasses oatmeal boule

the dough is sticky for sure - but no worries the more you knead in the additional flour
the easier it is to work with

maple molasses oatmeal boule

this recipe gives you two beautiful boules
make sure you share one with a friend

maple molasses oatmeal boule
maple molasses oatmeal boule
after the first rise the dough is divided into two
and shaped into a beautiful round loaves

maple molasses oatmeal boule

dusted with flour
slit on the top to make them even more beautiful to look at

maple molasses oatmeal boule

the boules are baked in a hot oven with a bit a steam
giving them a wonderfully crunchy exterior and a nicely soft interior

maple molasses oatmeal boule

sliced and served with homemade strawberry jam
life doesn't get any better than this

maple molasses oatmeal boule

simply beautiful

maple molasses oatmeal boule

maple molasses oatmeal boule
makes 2 boules

you will need:
  • 5 tsp dry active yeast
  • 2 cups warm water
  • 1/3 cup molasses
  • 1/2 cup pure maple syrup
  • 1 tbsp kosher salt
  • 1 cup multi grain oats - finely ground
  • 5 - 6 1/2 cups all purpose flour
  • 1 tsp canola oil for greasing the bowl
  • in a large mixing bowl add yeast and warm water. allow to sit for about 5 minutes until the yeast begins to bubble
  • add to the yeast mixture maple syrup, molasses & salt- stir until well combined
  • with a wooden spoon stir in ground oats and 4 cups of flour - do not over mix/mix with a hard hand. dough will be very tacky/moist
  • on a well floured surface turn dough out, knead in remaining flour 1/2 cup or so at a time using enough to keep the dough from sticking to your hands and work surface.
  • knead dough until smooth and elasticity - about 8-10 minutes
  • in a well oiled bowl place dough, cover with plastic wrap and allow to rise in a warm spot until double in size - approximately 1 -1 1/2 hours
  • once double in size - lightly punch down dough and turn onto a very lightly floured work surface - divide dough into 2 equal portions
  • shape dough into (2)round loaves - place dough rounds on a parchment lined baking sheet, cover and let rise until double in size - about 40 minutes
  • preheat oven to 425* - place a cookie sheet on the lowest rack
  • once the bread has completed its second rise and the oven is preheated - dust each loaf with flour - using a serrated knife slice 3 lines into the top of each round
  • bake the bread on the middle rack of the oven - pour 1 cup of hot water into the second baking sheet that was placed in the oven during preheating (this will create steam so be careful)
  • bake for about 20 - 25 minutes or until the crust is brown and when the bottom of the loaf is tapped it sounds hollow
  • remove bread and allow to cool for about 10 minutes prior to enjoying!



  1. I wonder how well this recipe would translate into gluten free? You know what? How about I let you know soon because I am going to try it! I'm crossing my fingers because it sounds amazing!

  2. I would love to know how it turns out! I have only a little experience with Gluten Free baking, I am sure it will be fabulous!

  3. Those look perfect! Homemade bread is definitely my weakness too and I especially love breads with molasses in them. I just had to comment to say how pretty your loaves look though, so perfectly slashed. I wish I could have a slice right now :D

  4. Thank you for wonderful comment Heidi :-)

    - See you in Morning I totally agree with you!

  5. With all those ingredients i bet it's delicious!

  6. Thanks Jessica- I thought it was pretty tasty!

  7. I made this today. It was divine and my brother tells me it is perfectly sweetened. I had to use a bit of agave too because I was running low on maple syrup. Also used white whole wheat. Will make again, thanks!

  8. I am so happy that you and your brother loved the bread as much as I did!

    Agave is a perfect substitute :-)

  9. What a beautiful loaf of bread!

  10. Thank you Lindsay!

    It tasted just as amazing and beautiful as it looked :-)

  11. Just made this today, and it was lovely! Thank you for the recipe :D.

  12. Replies
    1. I love good looking loaves of bread - that is my weakness - I hope you enjoy it as much as I did :-)

  13. Found this on Pinterest, baked them today, enjoyed them with homemade soup. Perfection!

    1. I cannot tell you how happy that makes me! Serioulsy, I love this bread and do not make it nearly enough, I am really happy that you ejoyed it just as much as I do :)

  14. Could I make this with a stand mixer and a dough hook? Looks delicious!

  15. I guess this recipe was posted some time ago, I just found it on Pinterest. I made it twice, once yesterday and again today. I under baked the first loaf but it was still so delicious! I am so excited to have this recipe in my arsenal. I am fairly new to bread making so I do have a question. When I took the bread out of the oven it had a beautiful crispy crust. When it cooled to room temperature the crust softened. Either way I will make it again but I am curious if that is what is supposed to happen or if I did something wrong. I followed the recipe exactly including adding the water in the oven during baking. Thank you for sharing!

    1. HI Helaine! This is one of my favorite bread recipes, I am so happy that you enjoy it as well :) Due to the high moisture content of the bread combined with humidity in the hair it can sometimes lead to a softer crust. Baking it a bit longer can sometime correct this!

  16. I'm excited to try this recipe! I'm making my own golden syrup these days it's so much cheaper! My question is about the molasses. I know how strong the flavor is so I'm wondering about mixing my golden syrup less molasses with the maple & maybe honey do you find the molasses strong? Also I always go by temperature so I never gave over or under done bread 195°F should be perfect for your readers who might want to use a temperature. That's probably my most valuable investment besides my stand mixers takes all the guess work out of bread,cakes & candies. Will let you know how it comes out. Also I would love to send you a bread recipe I think you would love from a friend in the UK.

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