Maple-Oatmeal Sandwich Bread

prep time: 10
cook time: 190


  • 1 cup plus 2 tablespoons warm water (105 degrees to 115 degrees)
  • 1 large egg
  • 1/4 cup pure maple syrup (preferably grade B)
  • 1/2 teaspoon maple extract
  • 2 cups unbleached all purpose flour
  • 2 cups whole wheat flour or white whole wheat flour
  • 1 cup old-fashioned oats
  • 1 teaspoon salt
  • 2 teaspoons quick-rising yeast


Place all ingredients, in order listed, into large bowl of heavy-duty mixer fitted with dough hook. Beat at low speed until dough is smooth, comes cleanly from sides, and climbs hook, adding more flour by 1/4 cupfuls if dough is very sticky, about 8 minutes. Scrape dough from hook. Cover bowl with plastic wrap and towel. Let rise in warm draft-free area until doubled in volume, about 1.5 hours.

Butter 9x5x3 inch metal loaf pan. Butter sheet of plastic wrap. Scrape dough onto lightly floured surface. Knead until smooth, about 2 minutes. Shape into 8x3 inch log. Place in prepared pan, cover loosely with prepared plastic wrap, buttered side down. Let dough rise in warm draft-free area until center is 1.5 inches higher than pan, about 45 minutes. Preheat oven to 350 degrees. Gently pull plastic off dough. Place bread in oven, bake until deep golden and instant-read thermometer inserted into center registers 180 degrees, about 30 minutes. Cool in pan 15 minutes. Run small knife around bread, turn out of pan. Cool completely on rack. DO AHEAD: Can be made 4 days ahead. Wrap in foil, store at room temperature.

INGREDIENT TIP: Grade B maple syrup is darker in color and richer in flavor than the delicate Grade A, so the maple taste holds up in baked goods.