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One of the mainstays of my weekly baking, this maple oatmeal bread has become a favorite for many customers. Why?
--For a mostly whole grain bread, dense with fiber, it retains a soft, slightly moist crumb.
--Local maple sugar and maple syrup provide just a hint of sweetness.
--Whole wheat flour (local when available) and local organic rolled oats offer a little more texture than most breads.
This bread works well for sandwiches, toast or French toast, or just eaten by the slice, on its own or next to a hearty soup or meal. Other producers at Local Roots have enjoyed using it as a (toasted) base for a breakfast sandwich of local sausage, chipotle cheddar curds, and scrambled eggs -- or even as the outer layers of a hamburger.
Given its popularity, I now bake it weekly and keep my Local Roots customers happy. Will it become your favorite, too?
