The Giveaway is now closed, but enjoy trying out the recipe for Oat Maple Bread!
You’ve probably heard about the bestselling book Artisan Bread in Five Minutes a Day, first published back in 2007. Because of its popularity, authors Jeff Hertzberg, M.D. and Zoe Francois have completely revised and updated their original book that revolutionized bread-making. Their new book, The New Artisan Bread in Five Minutes a Day was just released on October 22. The publisher, Thomas Dunne Books, sent me a review copy, so I’ll tell you about the book and the recipe I made from it.
The New Artisan Bread In Five Minutes a Day is completely revised and updated with forty new full-color images, one hundred black-and-white how-to photos, an expanded “Tips and Techniques” section, a gluten-free chapter, and more than 30 new recipes for homemade breads and sweets, including…
- Gluten-free Cheesy Breadsticks, Pizza, Baguette and Sweeet Brioche
- Beer-Cheese and Crock-Pot Bread
- Pretzel Buns
- Apple-Stuffed French Toast
- Panini
I decided to try the recipe for Oatmeal Maple Bread—that just sounded so good and healthy! I definitely am a novice bread maker, so I wasn’t sure how it would turn out. I’m happy to say it turned out wonderfully! The bread has a great texture and rises nicely, and pure maple syrup gives it a delicious, slightly sweet taste. This recipe makes 2 loaves. I brought some of the bread in to work for my coworkers to sample and everyone loved it! I hope you get a chance to try the recipe out!
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OATMEAL MAPLE BREAD from The New Artisan Bread in Five Minutes a Day
Makes two 8 1/2 x 4 1/2″ loaves
A note from the book: This high-fiber loaf is lightly sweetened with maple syrup and tastes great cut into thick slices and then slathered with butter (and marmalade)…. It also makes a great sandwich with smoked turkey and cheese.
- 2 3/4 cups (625 grams) lukewarm water
- 1 Tablespoon (10 grams) Granulated yeast
- 1 to 1 1/2 Tablespoons (17 to 25 grams) Kosher salt
- 3/4 cup, plus 1 Tablespoon (170 grams) Pure Maple Syrup (the 1 Tablespoon is for brushing on top of the loaf right before baking)
- 1/4 cup (55 grams) oil, plus more for greasing the loaf pans (I used olive oil)
- 3/4 cup (55 grams) Wheat bran
- 1 1/2 cups (140 grams) Old-fashioned rolled oats
- 1 cup (130 grams) Whole wheat flour or White Whole wheat flour (I used White whole wheat)
- 4 cups (570 grams) All-purpose flour (I used unbleached all-purpose flour)
- Mixing and storing the dough: Mix the yeast and salt with the water, the 3/4 cup maple syrup, and the oil in a 6-quart bowl or a lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon or a heavy-duty stand mixer (with paddle). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate the container of dough and use over the next 7 days.
- On baking day, grease two 8 1/2 x 4 1/2-inch nonstick loaf pans. Dust the surface of the refrigerated dough with flour and divide dough in half. Dust each dough half with more flour and quickly shape each of them, one at a time, into a ball by stretching the surface of each piece of dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Elongate each ball of dough to form an oval loaf and place into the prepared pans. Cover with plastic wrap and allow to rest for 90 minutes.
- Preheat the oven to 350˚F. A baking stone is not required, and omitting it shortens the preheat.
- Using a pastry brush, brush the top crusts with the remaining 1 Tablespoon maple syrup (use 1/2 Tablespoon on the top of each loaf).
- Place the loaves on a rack near the center of the oven. Bake for 50 to 60 minutes or until browned and firm (my baking time was 50 minutes). Smaller or larger loaves will require adjustments in resting and baking time.
- Remove from the pans and allow to cool on a rack before slicing and eating.
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I let my loaves cool before slicing one of them and put the other in the freezer for later. But you may not be able to resist eating this bread warm right out of the oven! 🙂
GIVEAWY IS NOW CLOSED. The winning comment was #5, Barbara. Congratulations!
Now for the Giveaway…if you’d like to enter to win a copy of The New Artisan Bread in Five Minutes a Day, leave a comment on this blog post between now and Saturday, November 9, at midnight (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Sunday, November 10. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S. and Canada.
First entry: Leave a comment on this post–it would be great to hear what your favorite kind of bread is or if you have ever made homemade bread!
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.
NancyC 
45 responses to “Oatmeal Maple Bread from The New Artisan Bread in Five Minutes a Day–and a Giveaway!”
This bread looks delightful!
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Oh, oh, oh…let me be the first to enter! I so need this book! This is one area of cooking I really need to improve on, bread-making. I think the best bread I’ve ever made was cinnamon rolls that I fashioned to look like hearts. But in general I need more practice to get the right crumb/texture. Thanks for the opportunity, Nancy! 🙂
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This is my bonus entry. I’ve been following through wordpress reader, but I see now I can also follow you on pinterest, which I will. And as soon I have my facebook account, I will like you there as well. 🙂
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Only recently I’ve begun to realize what’s in the bread that they sell at stores, and a lot of the ingredients are unnecessary and unhealthy. I would absolutely love this book and thin I could really benefit from broadening my bread horizon 🙂
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I love to make bread!! Definitely knead this book!!!
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This bread sounds delicious. I love oatmeal bread. I am thinking I would maybe add a touch of cranberry sauce to the turkey sandwich.
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I am definitely a bread eater. I like trying ner bread and roll recipes. It is definitely my staff of life!!
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I have never made bread.
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I follow you via email.
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This looks so easy to make and it looks very yummy. I like that the recipe makes 2 loaves… One for our family and one to give to our neighbor when he snow blows our driveway. It will be such a nice treat to have a loaf of fresh warm bread when he is done!
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I would love to win this book! I love bread! My favorite right now is a cinnamon chip bread!
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I follow you via email
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My husband taught me the first time to make sweet malty homemade sunflower wheat oats bread and now I am totally hooked! Winning this book will give me something to teach my husband about bread too!
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I am an email subscriber!
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This definitely looks worth trying. I am certainly a novice but since I’m retired now, I hope to become a ‘breadmaster’ Well really I just want to make successful homemade breads. lol.
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I follow you via email and I look forward to each one!
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Yum!!! I used to bake homemade bread all the time when my kids were little, but I’ve gotten out of the habit. I especially loved a wheat bread recipe made in a Dutch oven, French bread made in a special long double pan, and a southwestern recipe with cheese and peppers. Nothing smells as good as bread baking in the oven! 🙂
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Mmmmm who can resist a nice slice of yummy bread!
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Love getting your emails and have tried several of the recipes you feature, all with great results!
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This bread looks great. I love making bread but I haven’t tried this particular method.
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I am an email subscriber. Thanks for offering the chance to win.
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Ive always been a little intimidated by traditional bread making and bake more of cakey breads. my all time favorite is martha stewarts banana bread recipe…..simple and delicious (i add chic chips). I am late to the artisian bread book but already fell in love at first sight. would love to have one, thanks so much for the chance!
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*bonus entry….I have been a loyal follower upon finding your lovely vlog via pinterest probably a year and a half + ago. I adore your thoughtful recipes and your always inspiring, uplifting words. you are a great gift and thanks for all you do nancy! xoxo sara
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Thanks so much, Sara! 🙂
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Thank you so much for this recipe. Just what I needed to do on a rainy day to add with my chili!!
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This recipe sounds so good! I can’t wait to try it and share it!
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Your site looks great. Thanks for posting and sharing great ideas! I’ll be following on twitter now 😉
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Would love to get this book. Baking bread is such a treat, especially when it is easy 😀 Consider this my entry to win!
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Looks like a great recipe, Nancy….as usual.
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I made bread years ago and they never turned out right. Would love to restart bread making and this book looks like an ideal way to start up again. This recipe looked very interesting and am going to give it a try!
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I follow you by email.
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I love making brioche.
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This cookbook is the best!! So easy to follow recipes! I enjoy making various things from this book but especially the cinnamon rolls.
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i love home made bread and make it all the time.
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Wow, Nancy, this bread looks so good. I love the idea of using maple syrup instead of sugar. That cookbook looks fantastic too. I love homemade bread. I may have to go out and get a copy!
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Would really love to own this book and always enjoy your blog!
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I have a feeling that my husband and daughter would love this.. I think I’d like to make French toast with it, and drizzle with more maple syrup! Yum… ❤
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I do follow your blog, and have for a long time – better than a year, I believe! I like the hominess of your blog and you are fun to follow. Changing subjects, I have made artisan bread once in my life but now that I have recently retired maybe I can give it another try.
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My first try didn’t go thru, so just wanted to say how much I enjoy this blog, and also have made artisan bread once in my life. Now that I am retired, will make it again and this recipe sounds wonderful! I can imagine what my house would smell like with this in the oven…
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Thanks so much for your comment, and for being a follower! (I have to approve comments before they appear, so that’s why you didn’t see yours right away) I’m glad you feel the blog is homey–that’s good to hear! 🙂
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I have that cookbook, but sadly it’s packed away until we move again. Thank you for posting the recipe and it’s one of my favorites to make–especially during the Fall. XOXO
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Yes, it’s a great bread for fall! You have been doing a lot of moving–I know it will feel great when you get all settled in your new place!
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I keep hearing about this book and all the wonderful breads that are being created. Thanks for sharing this recipe…your bread looks terrific.
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Thanks, Karen!
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