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Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 3/4 cups Plus 2 Tablespoons Hot Water
- 1/2 cups Old Fashioned Rolled Oats
- 1/4 cups Grade B Real Maple Syrup
- 1/2 teaspoons Imitation Maple Flavor Or Extract
- 1/4 cups Butter
- 1 teaspoon Salt
- 3/4 cups White Whole Wheat Flour
- 2-1/4 teaspoons Instant Yeast
- 1-3/4 cup Unbleached All Purpose Or Bread Flour, Or More As Needed
- 1 Tablespoon Maple Sugar, For Sprinkling On Top (optional)
- 2 Tablespoons Coarsely Chopped Rolled Oats, For Sprinkling On Top
Method
- In a large bowl of an electric mixer, combine hot water, oats, maple syrup, maple extract, butter and salt. Stir to combine then let it cool to room temperature.
- Attach dough hook to mixer and add wheat flour and yeast. Stir to combine then allow it to sit for 15 minutes.
- Starting with 1 3/4 cups all-purpose flour, knead using your mixer for 6-7 minutes, till you have a smooth, elastic and springy dough. (You may need to add up to an additional 1/4 cup all-purpose flour to get it to this point.)
- Transfer the dough to a lightly greased bowl and turn the dough over to grease the top. Cover with plastic wrap and allow to rise in a warm place till doubled in size, almost 1 hour or so.
- Shape the dough into an 8" log, pinch seams and ends closed. Put shaped dough into a lightly greased 8"x4" loaf pan. Cover with plastic wrap and allow to rise till almost 1" above the edge of pan, about 1 hour.
- Preheat oven to 350°F.
- Brush top of loaf with water (or use a water-filled spray bottle) and sprinkle with a mixture of maple sugar and chopped rolled oats.
- Bake in a preheated 350°F oven for 35-40 minutes, placing a sheet of aluminum foil over the top during the last 10 minutes to prevent over-browning.
- Remove bread from the oven and turn it out onto a wire rack to cool. Cool completely before slicing.
