Ingredients

• 2.5 tsp active dry yeast mixed with 1/2 cup warm water, set aside for five minutes.
• 2 cups - whole-wheat durum flour (can substitute regular whole-wheat flour)
• 2 cups - bread flour
• 1 cup - rolled oats
• 2 tbsp - pure maple syrup
• 1/2 cup - turbinado or brown sugar
• 1/4 cup - canola oil or other vegetable oil
• 1.5 cups - hot water
• 1 tsp - cinnamon
• 1/4 tsp - salt

How to Make Whole-Wheat Maple-Oatmeal Bread

• Mix the oats, maple syrup, turbinado or brown sugar, oil, cinnamon, salt and water in a large bowl or in the bowl of a stand mixer and let it sit for about 10 minutes or until it's lukewarm
• Add the yeast and warm water mixture and both the flours and knead into a smooth dough by hand for about 10 minutes, or 7 minutes in the stand mixer. If the dough is too loose, add a little more flour.
• Place the dough in a large, oiled bowl, turning over once to coat the top with oil. Cover the top of the bowl with a kitchen towel or plastic wrap and let it rise in a warm spot for about an hour to 90 minutes or until the dough has doubled.
• Divide the dough into two and shape each half into an oval, tucking the seams underneath. Place each half in greased, standard-sized loaf pans (around 9 X 5 inches, although a slight variation in sizes doesn't really matter).
• Cover loosely with a kitchen napkin or oiled plastic wrap and let the loaves rise for 90 minutes.
• Preheat the oven to 360 degrees about half an hour before baking. Place the loaves in the oven and bake for 33 minutes until the tops are golden-brown.
• Remove to a rack, cool for 15 minutes, then unmold the breads. If they stick a bit, run a knife along the sides of the loaf to dislodge it from the pan.
• Cool thoroughly before slicing.
• Recipe courtesy: Holy Cow Vegan