This recipe was adapted from Beatrice Ojakangas’ Whole Grain Breads, made with local wheat from Wheatberry Bakery
Ingredients: (coming shortly!)
1 1/3 Cup water
6 T maple syrup
2 t salt
1/2 Cup toasted walnuts (10 min at 350º)
1/2 Cup old-fashioned rolled oats, toasted
2 1/2 Cups Hadley Wheat (or your local wheat)
1 Cup bread flour
2 t active dry yeast
Heat water until warm, between 105º and 115º F, pour into a large, warmed bowl, and add the yeast and maple syrup. Let stand 5 minutes, until the yeast begins to bubble. Stir in the salt, rolled oats, and half of the flours.
Beat well. Cover, and let stand 15 min. Slowly add the remaining flour, and beat until a dough forms. Turn the dough out onto a very lightly floured board, and knead, adding flour if necessary, until smooth and springy, about 5 min. Knead in the walnuts. Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. Cover, and let rise until doubled, about 1 hour (but sometimes much longer).
Lightly grease a baking pan or cover it with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, into the pan. Cover and let rise in a warm place until almost doubled, 45-60 min. Preheat oven to 375ºF. To glaze, beat an egg with 1T of water, brush the mixture on the loaf, and sprinkle on some rolled oats. Using a serrated knife, make three shallow cuts (~1/8″ deep) across the loaf. Bake 35-40 min, until a wooden skewer inserted into the loaf comes out clean and dry. Remove the pan and cool on a wire rack.
House should smell really good by now, enjoy.