MAPLE AND OATMEAL BREAD
- 425 g boiling water
- 250 ml rolled oats
- 80 ml margarine
- 125 ml maple syrup
- 80 ml golden brown sugar
- 10 ml salt
- 20 g instant yeast (2 x packets)
- 500 ml lukewarm water
- 2 large eggs
- 1.5 kg cake flour
Combine, water, oats, margarine, syrup, sugar and salt and set aside to cool.
Mix flour and yeast together in another mixing bowl.
Add the lukewarm water and eggs to the Oats mixture, and mix well.
Add all the flour. Knead into a dough.
Cover the dough and place dough in a warm place that it can double in size.
Knead the dough off and make 2 loaves.
Place each loaf in a prepared loaf tin and let it rise again to the top of the loaf tin.
Bake at 180°C for an hour.
Recipe and photo: Ronel Muller Thoma