Maple oat skillet bread is soft, moist, and lightly sweetened with maple syrup. Made with just seven pantry staples, it bakes right in a cast iron skillet for an easy, rustic loaf that’s perfect alongside soups or stews.
There’s nothing quite like the smell and taste of warm homemade bread. With just a handful of simple pantry staples, you can bake up a loaf of this Maple Oat Skillet Bread in about an hour and a half.
Sweetened with maple syrup and made hearty with oats, this bread has the perfect balance of wholesome texture and cozy fall flavor. It bakes up beautifully in a cast iron skillet with a moist, tender interior.
Whether you’re serving it with a steaming bowl of soup, a hearty chili, or just a pat of butter and drizzle of extra maple syrup, this bread is a quick, no-fuss recipe you’ll want to make again and again.
Ingredient notes and substitutions
- Maple syrup: If you would prefer to use honey, you can find my honey oat skillet bread here.
- Yeast: You can use an equal amount of instant yeast and skip the proofing time.
- Flour: You’ll only need to use enough flour to form a soft, smooth dough. You may not need all of the flour.
How to make maple skillet bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In the bowl of a stand mixer fitted with the dough hook, stir the water, maple syrup, and yeast together. Let mixture sit for 5-10 minutes, or until foamy.
Step 1: Add 1 ½ cups of flour, oats, oil, and salt. Knead on low, continuing to add flour ¼ cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.
Step 3: Once it forms the dough, continue to knead for 5 minutes on low.
Step 4: Cover and let rise for 30 minutes.
Step 5: Form the dough into a tight ball and place in a cast iron skillet. I use a 12″ skillet.
Step 6: Cover and let rest for 30 minutes. Toward the end of the second rising time, set your oven rack to the lower middle position and preheat oven to 400F.
Step 7: Just before you place the bread in the oven cut two slits width-wise and one lengthwise.
Step 8: Bake for about 12-20 minutes. The bread will brown quickly toward the end of the baking time, so keep an eye on it. I brush a little melted butter over the baked bread and sprinkle sea salt on top.
Recipe Tips!
- Maple flavor: There’s a nice hint of maple flavor in the bread. If you want stronger maple flavor, add up to 1 teaspoon of maple flavor.
- Cast iron skillet: I’ve only used a cast iron skillet to bake this bread.
- Skillet prep: Feel free to lightly coat your cast iron skillet with a little oil. I don’t recommend using nonstick spray as it can damage a cast iron skillet.
- Kneading by hand: You can mix the dough and knead by hand. If kneading by hand, add about 2-3 minutes to the kneading time.
- Scoring the bread: Using a very sharp knife or a bread lame is the easiest way to score the bread.
How to freeze
If you would like to freeze a loaf for later, let it cool to room temperature on a wire cooling rack. Wrap it tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month.
Storage
Store any leftover bread in an airtight container at room temperature. The bread will keep for 2-3 days when properly stored.
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Maple Oat Skillet Bread
Equipment
- 12-inch cast iron skillet
Ingredients
- 1 ½ cups warm water 105–115 degrees F
- ⅓ cup pure maple syrup
- 2 ¼ teaspoons active dry yeast
- 2 ½ – 3 cups all-purpose flour
- 1 cup old fashioned oats
- 2 tablespoons neutral oil
- 1 teaspoon salt
Instructions
- In the bowl of a stand mixer fitted with the dough hook, stir the water, maple syrup, and yeast together.1 ½ cups warm water, ⅓ cup pure maple syrup, 2 ¼ teaspoons active dry yeast
- Let mixture sit for 5-10 minutes, or until foamy.
- Add 1 ½ cups of flour, oats, oil, and salt.2 tablespoons neutral oil, 1 cup old fashioned oats, 1 teaspoon salt
- Knead on low, continuing to add flour ¼ cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.
- Once it forms the dough, continue to knead for 5 minutes on low.
- Cover and let rise for 30 minutes.
- Form the dough into a tight ball and place in a cast iron skillet. I use a 12″ skillet.
- Cover and let rest for 30 minutes.
- Toward the end of the second rising time, set your oven rack to the lower middle position and preheat oven to 400F.
- Just before you place the bread in the oven cut two slits width-wise and one lengthwise.
- Bake for 12-20 minutes. The bread will brown quickly toward the end of the baking time, so keep an eye on it.
- OPTIONAL: I brush a little melted butter over the baked bread and sprinkle sea salt on top.
Notes
- Maple syrup: If you would prefer to use honey, you can find my honey oat skillet bread here.
- Yeast: You can use an equal amount of instant yeast and skip the proofing time.
- Flour: You’ll only need to use enough flour to form a soft, smooth dough. You may not need all of the flour.
- Nutrition values are estimates.
Nutrition
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