This bread is so delicious, I made for French toast, but it tastes quite good with some butter and a glass of milk. There are three variations of this bread. The first would be to avoid the swirl. Second, follow swirl directions but instead of using butter, brown sugar and cinnamon, just use cinnamon. The third option is the one below. This bread is very, very sweet, and I would recommend using the butter/ sugar swirl combination if you plan on cooking the bread a second time, either in a casserole or French toast.

Maple Oat Bread with Cinnamon Swirl

Bread dough ingredients

• 1 cup plus 2 tablespoons lukewarm water
• 2 1/2 teaspoons instant yeast
• 1 tablespoon maple syrup
• 4 tablespoons unsalted butter (softened)
• 1 1/2 cups rolled oats, ground to a powder (use a blender or food processor)
• 3/4 cup whole wheat flour
• 1 teaspoon gluten
• 1teaspoon orange juice
• 2 cups all purpose flour
• 3 tablespoons brown sugar
• 1/2 teaspoon maple flavoring
• 1 1/4 teaspoon salt

Swirl Ingredients

• 4 tablespoons butter
• 1/3 cup brown sugar
• cinnamon

Combine all the dough ingredients. Knead until the dough is soft.

Let rise until the dough has doubled.

Once the dough has risen, roll out as thin as possible. The thinner the dough, the more swirls.

Melt the butter and mix with brown sugar. Spread on the bread dough. Sprinkle with cinnamon. Roll up, like a cinnamon roll, making sure to seal the edges and tuck the ends down in the loaf pan.

Let the dough rise for another 1 1/2 hours or until doubled.

Bake in 350 degree oven for 30-40 minutes. After 20 minutes tent with foil to keep the crust from burning.

Slice and serve.

Note: This is a heavy bread. It will not rise like a typical loaf of bread, but it should at least double in the loaf pan before baking.

This recipe is linking to Tasty Tuesday and Tempt my Tummy Tuesday.

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