Go Back
–+ servings
No-Knead Maple Oat Bread

No-Knead Maple Oat Bread for Effortless Baking Delight

This No-Knead Maple Oat Bread is a simple yet delicious option for breakfast, combining the sweetness of maple syrup with hearty oats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Rising Time 3 hours
Total Time 4 hours
Servings: 10 slices
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups Flour Feel free to use whole wheat or stone-milled flour
  • 1 cup Rolled Oats Can replace quick oats with minor texture variations
  • 1/4 cup Maple Syrup Honey or agave syrup can work as sweeteners
  • 2 teaspoons Instant Yeast Can substitute with active dry yeast
  • 1 teaspoon Salt Essential; no substitutes recommended
  • 1 cup Boiling Water Ensure to use boiling water for best results
  • 3/4 cup Cold Water

Equipment

  • Mixing bowl
  • Loaf pan
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine rolled oats, salt, maple syrup, and 1 cup of boiling water. Stir well and let soak for about 10 minutes.
  2. Add 3/4 cup of cold water and sprinkle instant yeast over the top. Gently stir to combine.
  3. Gradually mix in the flour until a sticky dough forms, kneading briefly for about 1 minute if necessary.
  4. Cover the bowl and let the dough rise for 2 to 3 hours in a warm place until nearly doubled in size.
  5. Lightly grease a loaf pan, turn out the dough onto a floured surface, shape it into a loaf, and let it rise for another 45 minutes to 1 hour.
  6. Preheat your oven to 375°F (190°C) and bake the loaf for approximately 45 minutes.
  7. Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 34gProtein: 5gFat: 2gSodium: 210mgPotassium: 150mgFiber: 3gSugar: 5gCalcium: 20mgIron: 1mg

Notes

For optimal results, accurately measure water amounts and allow cooling time before slicing for best texture and flavor.

Tried this recipe?

Let us know how it was!