This is a hearty, aromatic bread that tastes great toasted and slathered with peanut butter!
Serves: 16Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium
- 2 Tbsp. active dry yeast
- 1¼ cups water, warm (110°F–115°F)
- ⅓ cup Grade B maple syrup, divided
- 1 cup warm soymilk (110°F–115°F)
- 2 Tbsp. canola oil
- 2 tsp. salt
- 2 cups plus 1 tablespoon whole-wheat flour
- 4½ cups bread flour
- 1 cup rolled oats
- In a large bowl, dissolve yeast in ½ cup warm water. Add 1 teaspoon maple syrup. Allow to sit for 5–10 minutes to get bubbly.
- Mix in remaining ¾ cup warm water, maple syrup, warm soymilk, canola oil, and salt. Stir in 2 cups whole-wheat flour and 2½ cups bread flour. Add 1 more cup of bread flour and the oats; mix well. Turn dough out onto a floured surface and knead for 10–15 minutes, adding additional bread flour as needed, until dough is smooth and elastic.
- Shape dough into a ball and place in an oiled bowl, turning to coat entire surface of dough. Cover bowl with a towel and allow to rise in a warm place for 1½ hours, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a smooth round loaf and place on a lightly oiled baking sheet. Dust the top with remaining tablespoon of whole-wheat flour. Cover and allow to rise again until doubled in bulk, about 30–40 minutes.
- Preheat oven to 350°F. Cut 2 slices ¼"deep across the top of each loaf. Bake 30–40 minutes until lightly browned. Loaves should sound hollow when tapped. Transfer to wire racks to cool.