This bread really does pack in the flavor.
It tastes a bit like wheat bread, but not too strongly. Obviously it has wheat flour in it, but it isn’t dry like a traditional wheat bread.
The maple syrup is very faint. It doesn’t taste like maple all that much.
The raisins plump during the baking. They are sweet and juicy and work well in this bread.
The bread is very easy to put together. It’s nice that you don’t have to knead it. The dough is very soft and sticky. This prevents it from rising too much, but it rises enough.
The oatmeal on the outside of the loaf is a nice touch. You get a little crispiness from it that adds to the texture.
I served it a bit warm with butter. Yummy!
MAPLE OATMEAL BATTER BREAD
1 ¼ Cups Milk
4 Tablespoons Butter
1 Cup Oats
¼ Cup Warm Water
1/3 Cup Maple Syrup
1 Envelope Active Dry Yeast
1 Egg
1 ½ Teaspoon Salt
¾ Cup Whole Wheat Flour
2 Cups Flour
½ Cup Currants or Raisins
Combine milk and butter in a small saucepan; heat to boiling; pour over oats in a large bowl. Cool to lukewarm. Butter a casserole or soufflé dish; sprinkle side and bottom with additional oats. Sprinkle yeast into very warm water in a 1 cup measure; stir in 1 teaspoon of the maple syrup; stir until yeast dissolves. Let stand, undisturbed for 10 minutes. Add the yeast mixture, remaining syrup, egg, salt, whole wheat flour, and ¾ cup flour to oatmeal mixture. Beat with an electric mixer at medium speed for 3 minutes. Stir in currants and remaining flour with a wooden spoon. Turn into prepared casserole dish. Smooth top with floured hands. Let rise 45 minutes. Bake in a 350 degree oven for 50 minutes. Cool in pan 10 minutes, then remove to wire rack to cool completely.
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