Oatmeal and maple syrup bread

 

I found this recipe on a red star dried yeast pack. After playing around with it and adapting for the Thermomix the following is what I came up with. They call it a breakfast bread- it's so 'an anytime EAT ME bread' so I have dropped the 'breakfast'.

As this is an American make of dried yeast the measures are volume, so again I have converted to weight.

oatmeal maple syrup bread


Ingredients

  • 230gwater
  • 1 pack/7g quick action dried yeast
  • 1 tbl vegetable oil
  • 450g stong bread flour
  • 100g jumbo oatmeal
  • 100g maple syrup ( I only had a little in my cupboard so I made it up with honey)
  • 1 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 120g raisins (those Californian flame raisins from Wholefoods are soooo good!)
  • 100g pecans

 

Method


Preheat oven to 200°C/400°F while dough is on second rise


Bring water to 37° in TM bowl

Add yeast and mix for 30 seconds sp 3

Add all other ingredients, keeping nuts and raisins to the side. They will be added AFTER the first rise.

Mix sp4 for 1 minute

Set to dough setting and mix for 3 minutes.

Leave in bowl until doubled in size OR tip into a greased bowl and cover in a warm place if you will need your bowl.

If mix still in bowl knock down by using dough setting for a minute

Tip on silpat sheet and work nuts and raisins through the dough

Pop into a loaf tin or this would work beautifully as mini loaves

Set aside for second rise- about 30-45 minutes

Bake in preheated oven for 35-45 minutes

 

Amazing toasted!

Note- I wanted the large raisins and pecans to be broken up a little, so I mix then in using the Thermomix after that first rise. If you want them whole just fold them in by hand.

Have a a great day!

 

 

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