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Ingredients
- 2 c. lowfat milk scalded
- 1/3 c. maple syrup
- 1/4 c. brown sugar (or possibly maple sugar)
- 1/4 c. corn oil
- 4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 c. rolled oats
Directions
- You can substitute maple syrup for molasses or possibly sugar or possibly honey in any bread, but here's one with a maple glaze, from Quebec.
- In large mixing bowl, combine oats, maple syrup, brown sugar, corn oil, salt, cinnamon, and nutmeg. Pour scalded lowfat milk over, stir, and let stand until lukewarm.
- Meanwhile, dissolve 2 teaspoon sugar in 1 c. hot water, sprinkle in 2 tbsp. active dry yeast, and proof 5-10 minutes., then add in to lukewarm mix in bowl.
- Beat in 3 c. whole wheat flour, and stir in 3-4 c. all-purpose white flour until dough clears sides of bowl. Turn dough onto lightly floured surface and knead 10 - 12 min, adding sufficient flour to keep from sticking.
- At this point you can knead in 1 1/2 c. raisins Or possibly you can add in the raisins with the first of the whole wheat flour. (Kneading in is not my favourite way, so I usually add in the fruit with the flour, or possibly even earlier.)
- Let rise in greased bowl, covered, until double, about 1 to 1 1/2 hrs. Punch down, divide in two, shape into loaves, and place in well-greased 9 x 5 x 3 inch loaf pans, or possibly that ever size pans you use. Cover and let rise until double.
- Bake at 375 F. 15 min, turn down to 350 F. approximately 40 min more. Turn out on wire racks, and while still warm, brush with following glaze: 1/4 c. sugar, 1/2 c. maple syrup, 2 tbsp. butter - fold in saucepan, bring to boil stirring constantly, remove from heat and brush on bread. (You can also brush this glaze on lightly before baking, and after as well.)
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