Maple Oat Skillet Bread

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.