We’re getting to the end of the skillet bread list, and this recipe is a great one. The bread is pretty dense, and when I first cut into it I thought maybe I should have left it in the oven a bit longer, but the chewiness factor was perfect, especially topped with some butter and jam. Although you do have to plan ahead and allow a few hours of rising and baking time, this is a simple and easily made bread and we’re looking forward to making it again sometime. (I wonder if substituting honey for maple syrup would work?)
Maple Oat Skillet Bread
- 1 cup oats
- 1 cup hot water
- 1/3 cup warm water
- 2 teaspoons yeast
- 1/2 cup pure maple syrup
- 2 teaspoons vegetable oil
- 2 teaspoons salt
- 3 1/2 cups flour
- Quickly pulse/chop oats, if desired, then pour hot water over them. Stir and set aside until lukewarm.
- In a large bowl, combine warm water and yeast; let set until bubbly. Then stir in maple syrup and vegetable oil.
- Add the oat mixture, salt and flour. Knead for 10 minutes. Let rise until doubled, about an hour.
- Punch down, form into a disc and place in a greased cast iron skillet. Cover and let rise for about 45 minutes.
- Preheat oven to 350°. If desired, brush loaf with an egg wash and sprinkle with dry oats. Bake for 30 minutes. Remove from skillet and let cool a bit before slicing and serving.