Maple Oat Bread Recipe

Ingredients
<br>- 2 cups spelt flour
<br>- 1 cup whole wheat flour, or as needed
<br>- 1/2 cup rolled oats
<br>- 1 (.25 ounce) envelope active dry yeast
<br>- 1 1/2 teaspoons ground cinnamon
<br>- 1/2 teaspoon ground cloves
<br>- 1/2 teaspoon ground allspice
<br>- 1/4 teaspoon ground nutmeg
<br>- 1/2 teaspoon ground ginger
<br>- 1 1/2 teaspoons salt
<br>- 2 tablespoons vegetable oil
<br>- 1 cup warm water (120 to 130 degrees F/50 degrees C)
<br>- 1/4 cup maple syrup
<br>- 3 tablespoons water
<br>- 1 tablespoon maple syrup
<br>- 2 tablespoons rolled oats
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
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Ingredients
- 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

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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.

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