Maple Oatmeal Bread

 

3/4 C. + 2 T. water

1/4 C. Grade B pure maple syrup

1/2 tsp. maple flavoring

1/4 C. Oil (or melted butter)

1/2 C. oat flour (grind 1/3 C. oat groats)

3/4 C. white wheat flour (grind 1/2 C. wheat grains)

2 1/4 tsp. instant yeast

1 tsp. salt

1/2 tsp. cinnamon, optional

1 3/4 – 2 C. unbleached all-purpose or bread flour

maple sugar, for top of loaf, optional

coarsely chopped rolled oats, for top of loaf, optional

 

In a mixing bowl, combine water, maple syrup, maple flavor, and oil.  Make sure temperature is between 100° – 110°F.  Set aside.  Combine oat and wheat flours in the bowl of electric mixer.  Add yeast, salt, and cinnamon.  Stir to combine.  Pour butter mixture on top and stir, making sure no dry flour is visible.  Cover and let mixture sit (sponge) for 15-20 minutes. Add all purpose flour until dough clings to hook and becomes silky, elastic, tacky, but not sticky, about 7 minutes.  Cover dough with oil sprayed plastic wrap and let rise in a warm place till double, about an hour. Lightly oil spray a clean work surface and roll dough out into a 8×12 rectangle.  Roll, jelly roll style, pinching closed all seams.  Transfer dough, seam side down, into a lightly greased 8×4″ loaf pan.  Cover with plastic wrap and let rise till double, about 30-40 minutes.  Dough is ready when the crest is about 1″ above the rim of the pan. Spritz top of dough with water and sprinkle maple sugar and chopped oats on top.  Bake the bread in a 350°F oven for 35-40 minutes, tenting the bread with aluminum foil during the last 15 minutes to prevent over browning. Remove bread from oven and turn out on a wire rack to cool, about 1 hour.  Allow bread to cool completely prior to slicing and/or storing in a food safe plastic bag.