MAPLE OATMEAL HONEY BREAD
I watched The Kneady Homesteader make this bread and it looked scrumptious! I have the cookbook, and it's one of the recipes I had marked way back in 2003, when I bought it, that I wanted to try.
Finally...124 years later, but who's counting...better late than never!
Instead of maple sugar, I followed her lead and used 1/2 cup regular sugar plus 2 tablespoons pure maple syrup. For the topping I mixed 1/4 cup warm water with 1 tablespoon honey and carefully brushed that on the top, then sprinkled on some quick oats just before it went for it's oven nap.
The house smelled FAB.U.LOUS! There really is nothing better to love your family with, than fresh, home-made bread. Do yourself a favor...make some!
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2 1/4 cups boiling water
1 cup old fashioned oats
1/2 cup granulated sugar
2 tablespoons pure maple syrup
1/2 teaspoon maple extract (optional...but, YUM!)
1 tablespoon honey
4 tablespoons butter
1 tablespoon salt
2 teaspoons cinnamon
1 tablespoon instant yeast
1 1/2 cups whole wheat flour
4 cups all purpose flour (may need a little less...or more, depending)
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In a large mixing bowl, or Kitchenaid stand mixer, add the boiling water, oatmeal, sugar, maple syrup, maple extract, honey, and butter. Allow to sit until lukewarm.
Stir in the salt, cinnamon, and yeast. Stir in whole wheat flour and all purpose flour. (If using a stand mixer, you can put all the dry ingredients in at once and mix on level 2. If mixing by hand, add the flour incrementally so that it's easier to handle.)
By hand: remove dough to a floured surface and knead for about 10 minutes - adding flour when it gets sticky.
By stand mixer: on level 2 (I use a Kitchenaid) knead for 5 minutes, adding flour, 1 tablespoon at a time, if the dough ball starts sticking to the sides of the bowl.
Place a tablespoon or so of oil in the mixing bowl and swirl the dough ball in the oil to completely coat. Cover with plastic wrap or a clean towel and set in a warm place to rise for about an hour. The warmer the place is, the quicker it will rise. (I barely heat my oven and then turn it off and place it in there with the light on.)
Punch down and form into two loaves. Place in two 8 1/2 x 4 1/2-inch greased loaf pans. Cover, and again, let rise in a warm place for about 40 minutes or until almost doubled.
Preheat oven to 350 degrees. If you want the topping, mix 1/4 cup warm water with 1 tablespoon honey until dissolved. CAREFULLY brush over the top of the raised loaves. Sprinkle with oats.
Bake for 35-45 minutes, or until deep golden. When you take it out of the pan and turn it upside down, tapping on the bottom, it should sound hollow. Cool for at least an hour before cutting.
Have a LOT of butter on hand...you're gonna want it!!
