Recipe · Sandwich Loaves

Fresh Milled Maple-Walnut Oat Bread

By: Eleen Beisner

A soft fresh-milled loaf with whole oats, toasted walnuts, and a clear maple flavor. The maple glaze adds a sweet finish, balanced with a little flaky salt.

Prep time: About 3–4 hours (including resting and rising) · Bake time: 40–45 minutes · Yields: 1 loaf (18 slices), 9 × 5-inch pan

Ingredients

Instructions

1. Toast the Walnuts

   Spread the walnuts on a baking sheet and toast at 350°F for 6–8 minutes, stirring once, until fragrant. Let them cool completely.

2. Mix the Dough

   Add the freshly milled flour, oats, vital wheat gluten, and cinnamon to the bowl of a stand mixer. In a separate bowl, whisk together the water, maple syrup, melted butter, brown sugar, and maple extract. Pour the wet mixture into the flour mixture and stir until no dry flour remains.

   Cover and let the mixture rest for 30 minutes so the flour and oats can absorb the water.

3. Knead the Dough

   Sprinkle the yeast and salt over the dough. Fit the mixer with the dough hook and knead on low to medium-low speed for 8–12 minutes, until the dough is elastic and slightly tacky. If it feels stiff or tears easily, add the reserved water 5 g at a time.

   Add the cooled walnuts during the final 1–2 minutes of kneading, mixing just until evenly distributed.

4. Let the Dough Rise

   Cover the bowl and let the dough rise for about 60–90 minutes, or until noticeably puffy and about 50–60% larger. Rise time depends on room temperature, so use the dough’s appearance as your guide rather than waiting for it to double.

5. Shape the Loaf

   Lightly grease a 9 × 5-inch loaf pan. Shape the dough into a log and place it seam-side down in the pan.

6. Proof the Loaf

   Cover the pan and let the dough proof for about 45–75 minutes, until the center reaches the rim or sits slightly above it. A gentle fingertip press should return slowly and leave a slight impression. The dough may need more or less time, so watch its progress as it nears the top of the pan.

7. Bake the Bread

   Preheat the oven to 350°F. Bake for 40–45 minutes. If the top browns before the loaf is done, loosely tent it with foil. The center should reach about 195–200°F.

8. Make the Glaze

   While the bread bakes, combine the sugar, water, and butter in a small saucepan. Warm gently, stirring until the sugar dissolves. Simmer for about 30 seconds, then remove from the heat. Stir in the maple extract and a small pinch of flaky salt.

9. Glaze and Cool

   Brush the warm glaze over the loaf as soon as it comes out of the oven. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Baker's Notes

The rising times are approximate and vary with room temperature. Toasting the walnuts and using maple extract in both the dough and glaze help the maple flavor come through after baking. If using maple syrup for the glaze, use 20 g (1 tablespoon) maple syrup and 9 g (2 teaspoons) melted butter instead of the sugar-water-butter mixture.

Storing & Freezing

Storing

Allow the loaf to cool completely before storing. Keep it in an airtight container or bread bag at room temperature for 2–3 days. For the softest texture, avoid refrigerating the bread, as refrigeration can cause it to dry out more quickly.

Freezing

Once completely cool, wrap the whole loaf tightly or slice it first for easier serving. Place in a freezer-safe bag or container and freeze for up to 3 months.

Thaw at room temperature while still wrapped to help keep the bread from drying out. To refresh the loaf, warm it in a 300°F oven for about 5–10 minutes. Individual slices can also be warmed briefly in the toaster or microwave.