This oatmeal bread is super easy to make because you don’t have to make rolls or shape into a loaf. All I did was press the dough into regular large baking dish. The weekend are super busy right now with tons of activities for Bella. This weekend it was the May Fair at her school and we helped out. Right before the fair I taught a prenatal yoga class so it was running here and there and then spending time outside in the heat.
So today when I had to bake for the week I was lacking in both energy and inspiration. But lucky me, oatmeal and maple bread is the families favorite and what shape it comes out in they really do not care.
2 ½ cups oats plus some for decoration
6 cups white spelt flour or all-purpose flour (maybe more)
1 tsp. salt
1 ½ tsp. active dry yeast
Combine water, oats and butter in a saucepan and bring to boil while stirring. When it’s kind of gluey it’s done. Let it cool for 10 minutes.
Pour oatmeal into to a large bowl or kitchen aid. Add flour, maple syrup, salt and yeast. Work the dough until it’s elastic and lets go of the bowl. Cover bowl with a towel and leave to rise in a draft free place for 1 hour.
Knead dough on a floured surface for 3-5 minutes. Line a large baking dish with parchment paper and press dough into it and make it even. Use a fork to poke some holes all over dough. Cover with towel and rise again for 30 minutes.
Preheat oven to F400. Brush dough with some warm milk and sprinkle oats over. Bake for 15-20 minutes until it’s golden brown and center is firm. Cut into squares once bread is cool.