Whole Wheat Maple Oatmeal Bread Recipe

1 cup plus 2 tbsp warm water (105-115 F)
2 tbsp unsalted butter, at room temperature
1/4 cup pure maple syrup (B grade is best)
1/2 tsp maple extract
2 cups flour
2 cups whole wheat flour
1 cup old fashioned oats
1 tsp salt
2 tsp quick rising yeast

  Measure out 1 1/2 cups of each of the flours, all of the oats, and salt into a large bowl and whisk together. Set aside. In a large heavy duty mixer with a dough hook, combine the ingredients in the order listed. Add the flour mixture and let it combine until the mixture comes together into a sticky dough, stirring in the remaining 1/2 cup of each of the flours if needed. It should take about 8 minutes. You may not need the remaining flour, which is fine.  

  Grease a large bowl with some butter and put your dough inside.Cover with plastic wrap and put it in a cold oven with the light on to rise for about 1 1/2 hours. The bit of heat from the light in the oven will provide enough heat for the dough to rise.

  Butter a 9x5x3 inch loaf pan. Take your dough out of the oven and punch it down, kneading it for a few minutes to get the air bubbles out. Shape it into a log about 8x3 inches, and plunk it in the loaf pan. Cover it with plastic film that you have buttered, and place the film, buttered side down, over the pan. Set it back into the oven to rise for about 45 minutes.

  When your bread is sufficiently risen, take it out of the oven and turn the oven ON to 350 F. Bake the bread in the center of the oven until golden brown and the bottom sounds hollow when tapped; about 30 minutes. Cool in pan for about 15 minutes and then remove to rack and cool completely.

  Store on the counter wrapped in foil or in cling wrap.

Makes one amazingly delicious loaf that is perfect for sandwiches and toast.