Maple Oat Bread


2 cups spelt flour

1 cup whole wheat flour, or as  needed

1/2 cup rolled oats

1 (.25 ounce) envelope active dry  yeast 11/2 teaspoons ground cinnamon  1/2 teaspoon ground cloves

1/2 teaspoon ground allspice  1/4 teaspoon ground nutmeg  1/2 teaspoon ground ginger  1 1/2 teaspoons salt 2tablespoons vegetable oil

1 cup warm water (120 to 130  degrees F/50 degrees C)

1/4 cup maple syrup

3 tablespoons water

1 tablespoon maple syrup  2 tablespoons rolled oats


In a large bowl, stir together the spelt flour, whole wheat flour, oats,  yeast, cinnamon, cloves, allspice, nutmeg, ginger and salt. Combine  the oil, warm water, and 1/4 cup maple syrup; stir into the flour  mixture.

When the dough is stiff enough, turn out onto a floured surface, and  knead until smooth and elastic, about 7 minutes. Knead in more  flour if necessary to keep the dough from being sticky. Place dough  in an oiled bowl, and turn to coat. Cover, and set in a warm place to  rise until double in size.

Punch down dough, and form into a tight ball by folding the sides  into the center. The tighter the ball, the more it will rise instead of  just spreading. Place on a greased baking sheet with the seam  underneath. Let rise for 20 minutes, or until your finger leaves a dent  when you poke it gently.

Preheat the oven to 375 degrees F (190 degrees C). Mix together 3  tablespoon of water and 1 tablespoon of maple syrup. Brush over  the top of the loaf, then sprinkle with 2 tablespoons of oats.

Bake for 35 to 40 minutes in the preheated oven, or until the loaf  sounds hollow when tapped on the bottom. Cool on a wire rack  before slicing.

Rain Arora

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