Maple Oat Bread recipe

1 servings

2 cups spelt flour

1 cup whole wheat flour, or as needed

1/2 cup rolled oats

1 (.25 ounce) envelope active dry yeast

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 1/2 teaspoons salt

2 tablespoons vegetable oil

1 cup warm water (120 to 130 degrees F/50 degrees C)

1/4 cup maple syrup

3 tablespoons water

1 tablespoon maple syrup

2 tablespoons rolled oats

In a large bowl, stir together the spelt flour, whole wheat flour, oats, yeast, cinnamon, cloves, allspice, nutmeg, ginger and salt.

Combine the oil, warm water, and 1/4 cup maple syrup; stir into the flour mixture.

When the dough is stiff enough, turn out onto a floured surface, and knead until smooth and elastic, about 7 minutes.

Knead in more flour if necessary to keep the dough from being sticky.

Place dough in an oiled bowl, and turn to coat.

Cover, and set in a warm place to rise until double in size.

Punch down dough, and form into a tight ball by folding the sides into the center.

The tighter the ball, the more it will rise instead of just spreading.

Place on a greased baking sheet with the seam underneath.

Let rise for 20 minutes, or until your finger leaves a dent when you poke it gently.

Preheat the oven to 375 degrees F (190 degrees C).

Mix together 3 tablespoon of water and 1 tablespoon of maple syrup.

Brush over the top of the loaf, then sprinkle with 2 tablespoons of oats.

Bake for 35 to 40 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom.

Cool on a wire rack before slicing.