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RECIPE

Whole Wheat and Oat Maple Bread

How local is this dish?	Local with Marco Polo exceptions
Which season is this recipe best for considering availability of ingredients?	All Seasons

Category	Breads
Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local	Oats can be hard to find here in Vermont, but it is possible to get oats grown close over the border in Quebec.

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Email Recipe To A Friend	Print This Recipe

Ingredients :

1 1/4 c. milk
3/4 c. buttermilk
3/4 c. rolled oats
1/3 c. lukewarm water
1 T. yeast
3 1/2 c. whole wheat flour
5 T. unsalted butter, softened
2/3 c. maple syrup
1 egg, lightly beaten
1 T. salt
3 c. whole wheat pastry flour

How to Prepare :

Warm milk and buttermilk until hot, then pour over oats in a large bowl. In a separate small bowl, combine years and warm water to proof and add to oats once they cool to skin temperature. Add 2 c. of wheat flour to this sponge, cover and let rise 1 hour. Add softened butter, syrup, egg and salt to the sponge, mix well, and then add 1 1/2 c. wheat flour. Cover and let rise 10 minutes. Then add remaining whole wheat pastry flour until dough stiffens and knead until elastic, approximately 10 minutes. Place in buttered bowl, cover with damp towel, and let rise 1 hour. Punch down, knead briefly, divide into two loaves, and put into greased bread pans to let rise 30-45 minutes. Preheat oven to 375 degrees and bake for 45 minutes.

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Added on

12, May 2006

Comments

By : florence_miller

Great bread and v. easy. Don't be put off if your buttermilk/milk mixture curdles when you heat it; I eventually just put the curdled mixture over the oats (after wasting rather too much milk) and it worked out fine. I also made my own buttermilk (a cup of milk plus 1T of cider vinegar, then let it sit for five mins) because couldn't find any local stuff.

Localvore News

There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org