I was attracted to this oatmeal bread recipe because of the maple syrup in it. Besides it being delicious, I live in maple syrup country. So it's always nice to be able to use it in my baking, as well as on my pancakes and waffles.
Maple Oatmeal Bread
2 1/2 cups boiling water
1 cup rolled oats
1 package (2¼ tsp.) dry yeast
3/4 cup maple syrup
2 teaspoons salt
1 tablespoon oil
5 cups flour
Put the oats into a bowl. Pour the boiling water over the oats and set aside for an hour.I changed the recipe a little. Since it didn't specify the type of flour, I presumed all-purpose flour. After kneading the dough, I put it in an oiled bowl, covered it, and let it raise until almost double. Then I formed the loaves. It just didn't "feel" right to not let it raise after kneading and before forming the loaves. Sometime I'll try it that way and see what the difference is.
Mix the yeast, syrup, salt, and oil into the oats. Mix in 3 cups of the flour. Cover the bowl and let rise for an hour.
Add more flour, 1/2 cup at a time, until the dough is the correct consistency. Knead for 10 minutes. Cut the dough into two pieces, then shape it into loaves and place in greased loaf pans. Cover and let rise another 45 minutes.
Bake at 350 for 40 - 50 minutes.
I didn't have time to make a whole wheat version of this today, so I want to try that really soon.
Right now it is baking. I can smell the maple syrup!
And here is the baked bread! Now I have to wait for it to cool enough that I can slice it and taste it.