This recipe is straight forward - not tricks or tips you need to know. And this bread is good to eat by itself, with butter and honey, toasted with jam, or as sandwich bread. Mmmm...I love baking on the weekends.
2 1/4 to 2 1/2 cups boiling water
1 cup rolled oats
1/2 cup maple sugar or brown sugar
1/2 t maple flavor (optional)
1 T honey
4 T butter
1 T salt
1 t cinnamon
1 T instant yeast (SAF brand is the best)
1 1/2 cups whole wheat flour
4 cups unbleached all-purpose flour
In a large mixing bowl combine water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to Luke warm.
Add yeast and combined flours, stirring to form a rough dough. Knead (10 minutes by hand, 5-7 by machine) until dough is smooth and satiny. Transfer to a lightly greased bowl, and let rise for 1 hour - it should double in bulk.
Divide the dough in half, and shape into two loafs. Place the loafs in two greased 8 1/2 x 4 1/2 inch bread pans. Cover pans with lightly greased plastic wrap, and allow to rise until loafs have crowned 1 inch above the rim of the pan - about 1 hour.
Pre-heat oven to 350. Bake loafs for 35 to 40 minutes. Remove when they are golden brown and the interior registers 190 on an instant read thermometer. (I don't have an instant read thermometer, and I've never had a problem.)