Whole Wheat Maple Walnut Oat Bread
A soft, high-rising sandwich loaf packed with whole grains from whole wheat flour and oats, sweetened with maple syrup and studded with crunchy walnuts.
- Prep10 min
- Cook45 min
- Total3h 50m
- DifficultyMedium
- Servings16
This wholesome bread combines the nutty flavor of whole wheat and oats with the sweetness of maple syrup and maple sugar. The addition of ground oats gives it a tender, moist crumb, while the chopped walnuts add a pleasant crunch in every slice.
Perfect for sandwiches or toast, this loaf rises beautifully and stays soft for days. The natural maple flavor (optional) enhances the sweetness, making it a delightful breakfast or snack bread that's both hearty and delicious.
Ingredients
Servings
Converted amounts are rounded.
Method
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — until you have a soft, smooth dough.
- Place the dough in a lightly greased bowl or 8-cup measure (the measure lets you track the dough's progress as it rises), and let it rise until nearly doubled in bulk, 1 to 2 hours.
- Lightly grease a 9" x 5" loaf pan.
- Gently deflate the dough, and shape it into a 9" log. Place it in the prepared pan. Cover the pan and let the bread rise until it crowns about 1 ½" over the rim of the pan, 1 ½ to 2 ½ hours.
- Preheat the oven to 350°F.
- Uncover the bread, and bake it for 40 to 45 minutes, tenting it with foil after 15 minutes. An instant-read thermometer inserted into the center will register 190°F when the loaf is done. Remove the bread from the oven, and after about a minute turn out onto a rack to cool.
💡 Tips
- For best results, weigh your ingredients rather than using volume measurements.
- The dough is very soft; if it's too sticky, add a tablespoon more all-purpose flour.
- Let the bread cool completely before slicing to avoid a gummy texture.
Inspired by a recipe from King Arthur Baking