Maple Oatmeal Bread
from Bernard Clayton's New Complete Book of Breads
Makes 2 loaves
2½ c. boiling water
1 c. rolled oats
2½ tsp. dry yeast
¾ c. maple syrup
2 tsp. salt
1 Tbs. oil
5 c. (bread) flour
Put the oats into a bowl. Pour the boiling water over the oats and set aside for an hour.
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.
Apricot Jam w/ Noyaux...but once I toasted it and spread it thickly with peanut butter and sprinkled it with ground flax seeds and wheat germ, there was no turning back! I ate thick, toasted slices like this for breakfast, snack, and second-snack all day until no more remained!!! Okay, other people in the house at the bread, too. Just sayin'.
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