1 1/4 c. boiling water 1/2 c. rolled oats 1 package active dry yeast 1/3 + 1 tbsp. pure Maple Syrup 1 tsp. salt 1 tbsp. Canola oil 1 1/2 c. whole wheat pastry flour 1 c. white whole wheat flour
Place oats in the bowl of a stand mixer, add boiling water, set aside for an hour. Check water temperature, it should be around 110*, or just warm to the touch. Add yeast, maple syrup, salt and oil, stir and set aside for 10 minutes to allow yeast to bloom. Place the dough hook on mixer, add flours to the yeast, turn mixer on low and knead for 10 minutes. Add flour by the tbsp. if dough is sticky, or water by the tbsp. if dough is dry. Form dough into a tight ball, place in an oiled bowl, cover with a towel and place in a warm place for an hour to rise. Punch dough down, form into a tight log and place in a oiled loaf pan. Cover with a towel, allow bread to rise for another hour. Preheat oven to 350* After loaf has risen, for an hour, place in the oven and bake for 40-45 minutes, until golden brown. Cool in the pan for 10 minutes, then transfer to a wire rack and cool until bread is at room temperature. Store in an airtight bag or food storage container for up to a week.