INGREDIENTS
-
- 1 cup (90g) of rolled oats
- 3 cups (375 g) all-purpose/bread flour
- 1/4 cup (80 g) of maple syrup or honey
- 1 1/3 cups (320 ml) of boiling water
- 1 1/4 teaspoons of instant dry yeast
- 1 1/2 teaspoons of salt
- 2 tablespoons (30g) of melted butter
DIRECTIONS
1. In a large mixing bowl or the bowl of an electric mixer, combine the boiling water, oats, maple syrup, butter, and salt. Mix well and let cool slightly.
2. Add the flour and yeast and stir until the dough forms. Knead the dough for 7 to 8 minutes.
3. Place the dough in a lightly greased bowl, cover and let rise for 1 hour, until doubled in size.
4. Gently deflate the dough and shape it into a log. Place the log in a lightly greased loaf tin. Cover with parchment paper and let rise for about 1 hour. .
5. Preheat the oven to (175°C. .
6. Brush with water and sprinkle oat flakes on top of the bread. Bake for 40 to 45 minutes. If the bread seems to be browning too quickly, cover it with aluminum foil for the remainder of the baking time.
7. Allow to cool completely before cutting.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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