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
- 1 1⁄4 cups water, warm (110°F–115°F)
- 1⁄3 cup Grade B maple syrup, divided
- 1 cup warm soy milk (110°F–115°F)
- 2 Tbsp. canola oil
- 2 tsp. salt
- 2 cups plus 1 tablespoon whole-wheat flour
- 4 1⁄2 cups bread flour
- 1 cup rolled oats
- In a large bowl, dissolve yeast in 1⁄2 cup warm water. Add 1 teaspoon maple syrup. Allow to sit for 5 to 10 minutes to get bubbly.
- Mix in remaining 3⁄4 cup warm water, maple syrup, warm soy milk, canola oil, and salt. Stir in 2 cups whole-wheat flour and 2 1⁄2 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 to 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 1 1⁄2 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 to 40 minutes.
- Preheat oven to 350°F. Cut 2 slices 1⁄4 inch deep across the top of each loaf. Bake 30 to 40 minutes until lightly browned. Loaves should sound hollow when tapped. Transfer to wire racks to cool.