Bread Machine Maple Oat Bread

Bread Machine Buttermilk Maple Oat Bread

4.63 from 8 votes

Bread Machine Maple Oat Bread

Hearty maple oatmeal bread with real Vermont maple syrup, buttermilk for tang, and old-fashioned rolled oats. An easy bread machine recipe perfect for breakfast toast, sandwiches, or alongside soup.

Prep Time10

Cook Time2 50

Total Time3

Course: Bread

Cuisine: American

Keyword: Bread Machine, Bread Maker, Maple

Servings: slices (2 lb loaf)

Author: Ashley Adamant

Equipment

Bread Machine

Ingredients

Liquid Ingredients (add first)

1 ⅔ cups buttermilk
½ cup maple syrup
3 Tbsp. butter unsalted, cut into pieces

Dry Ingredients (on top of wet)

4 cups White Flour All Purpose or bread flour
1 cup rolled oats
2 tsp. alt
2 ½ tsp. SAF Instant Yeast or 1 tablespoon active dry yeast

US Customary - Metric

Instructions

Add the liquid ingredients to the bread pan in this order: buttermilk, maple syrup, butter pieces.
Add the flour on top, covering the liquid completely.
Sprinkle the oats over the flour. Make a small well and place the salt on one side, the yeast on the opposite side.
Select the Basic White cycle. Use light or medium crust setting (the maple syrup browns faster than plain bread; do not use dark).
Press start. Watch the first 2 to 3 minutes of kneading. Dough should form a smooth ball. Add 1 tablespoon of buttermilk if dry; 1 tablespoon of flour if wet.
Optional: about 1 hour before the cycle ends (after the last rise, before the bake), open the lid, brush the dough top with melted butter, and sprinkle with oats. Press gently so they stick.
Let the machine complete the cycle.
Remove the loaf onto a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

One and a Half Pound Loaf Ingredients

To make a 1 ½ pound loaf of Bread Machine Maple Oatmeal Bread, you’ll need the following:

Liquid Ingredients (add first)

1 ⅓ cups (320 ml) buttermilk
⅓ cup (80 ml) pure maple syrup
2 Tbsp. (28 g) unsalted butter, cut into pieces

Dry Ingredients (on top of wet)

3 cups (360 g) All Purpose White Flour (or Bread Flour)
¾ cup (70 g) rolled oats
1 ½ tsp. (9 g) salt
2 tsp. (6 g) SAF yeast (or 2 ½ teaspoons bread machine yeast)

1-Pound Loaf: Cut the 2-pound amounts in half.

Yeast conversions (2 lb loaf base):

SAF instant yeast or bread machine yeast: 2 1/2 tsp (these are the same product; interchangeable 1:1).
Active dry yeast: 3 tsp, dissolved in a few tablespoons of warm water (not buttermilk) for 10 minutes until foamy. Not compatible with the delay timer.

Buttermilk substitute: Add 1 Tbsp apple cider vinegar (or white vinegar/lemon juice) to a measuring cup, fill to 1 2/3 cups with regular milk, let sit 5 minutes. Or use plain milk; loaf will be slightly sweeter and rise slightly less.

Maple syrup: Use real pure maple, not pancake syrup. Darker grades (Grade A Dark Amber or Grade A Very Dark) give the most maple flavor in baking.

Delay timer: NOT compatible with the buttermilk version (perishable). Plain milk version IS compatible.

Storage: 4 to 5 days at room temperature in a bread bag. Do not refrigerate. For longer storage, slice and freeze; frozen slices toast straight from the freezer.

Common troubleshooting:

Cake-like or over-risen: reduce yeast to 2 tsp on the next batch.
Dense loaf: old yeast, salt touching yeast, or too much oats. Use fresh yeast and check measurements.
Burnt crust: maple browns fast. Use light crust, never dark.

Oven-baked version: Knead in a stand mixer with dough hook (or by hand) for 8 to 10 minutes. Rise covered 90 minutes until doubled. Punch down, shape into a loaf, place in a greased 9x5 loaf pan, rise again until 1 inch above the pan rim (60 to 90 minutes). Bake at 350°F for 35 to 40 minutes until internal temperature reaches 190°F. Cool completely.

Whole wheat variation: Swap 2 cups white flour for whole wheat. Add 1 to 2 Tbsp extra buttermilk if dough is dry. Do not exceed half whole wheat.

Oat Topping: Sprinkling oats on this bread before it bakes makes it look a bit fancier, but it's optional. If you do choose to do it, you'll need to catch your bread maker right before the bake, at the end of the last rise. For most machines, it's best to do this when there's about an hour left in the cycle. Melt a tablespoon of butter and then brush it on with a pastry brush, and then sprinkle on a tablespoon of old-fashioned oats. Close the lid and let the machine bake as it otherwise would.

Nutrition