Prep 0 mins
Cook 0 mins
- 1 cup rolled oats
- 2 teaspoons salt
- 3 tablespoons butter, cut into bits
- 2 cups whole wheat flour
- 1 cup boiling water
- 1 tablespoon quick-rising yeast
- 1 cup milk, Scalded
- 1 egg, beaten
- 1⁄3 cup maple syrup
- 2 cups all-purpose flour
- in a large mixing bowl, combine the rolled oats and butter.
- Pour boiling water over and stir until butter melts.
- Add scalded milk, maple syrup and salt.
- Let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 - 130 degrees).
- Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth.
- Stir in enough all-purpose flour to make a stiff dough.
- Turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 - 10 minutes.
- Shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter.
- Cover with a clean dry towel and let rise for 30 minutes.
- Punch down dough and divide in half.
- Shape into loaves and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans.
- Brush tops of loaves with melted butter.
- Cover and let rise in a warm place until double in bulk -- about 35 - 45 minutes.
- Bake in an oven preheated to 375 degrees for 35 - 40 minutes or until done.
- Turn loaves out of pans and let cool on racks.
No instructions for the yeast
I can't taste the maple syrup so next time I will try more maple syrup. Still very tasty and easy to make.