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| RECIPE FOR OAT FLOUR AND MAPLE SYRUP BREAD |
Title: Oat Flour And Maple Syrup Bread
Serves: 1
Ingredients:
Instructions:
Makes two 8-inch loaves 2 Tbsp active dry yeast 1/2 cup warm water 2 cups milk 4 Tbsp (1/2 stick) butter, cut in bits 2 tsp salt 3 cups whole wheat flour 1 1/2 cups oat flour 1 cup gluten flour 1/2 cup maple syrup 1 1/4 cups white flour, preferably unbleached 1/3 cup dried currants In a large bowl dissolve the yeast in the warm water.
In a saucepan combine milk, butter, and salt and heat slowly until butter melts and salt dissolves; cool mixture to lukewarm.
Stir it into the yeast and add the whole wheat, oat, and gluten flours and maple syrup.
Stir in enough of the white flour until it becomes hard to stir.
Turn the dough onto a floured surface and let rest while you clean out and grease your bowl.
Knead, adding a little more white flour if the dough is sticky, for 10 minutes.
When it is smooth, form the dough into a ball and put it in the greased bowl, rotating it to coat all over.
Let it rise, covered with plastic wrap, about 1 hour, until it doubles in bulk.
Knead the currants into the dough, then divide it into halves and form each into a loaf; put the loaves in 2 greased 8-inch pans.
Cover them with a towel and let the loaves double in size.
Bake in preheated 375 F oven 45 minutes.
Put loaves on rack to cool.
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