A hearty yeast bread made with whole wheat and oats, and sweetened with pure maple syrup.

Maple Oatmeal Bread

1 cup quick-cooking oats
3 tablespoons butter
1 cup boiling water
1 cup milk
1/3 cup pure maple syrup
2 teaspoons salt
2 cups whole wheat flour
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 large egg
2 cups all-purpose or bread flour
1 tablespoon butter, melted

1. In a large mixing bowl, combine quick cooking oats (uncooked) and 3 tablespoons diced butter. Pour boiling water on top and stir until the butter melts. Add scalded milk, maple syrup, and salt. Let the mixture cool slightly until warm to the touch, about 125°F to 130°F (55°C).
2. Stir in whole wheat flour, yeast, and egg; beat vigorously until smooth. Stir in, up to 2 cups flour to make a stiff dough.
3. Turn out onto a floured board and knead, sprinkling the surface with additional flour as needed until the dough is smooth and elastic, about 8 to 10 minutes. Shape into a ball and place a lightly greased bowl, turn to coat the top, cover, and let rise for 30 minutes.
4. Punch down the dough and divide in half. Shape into loaves and place in 2 greased loaf pans. Brush the tops with 1 tablespoon melted butter. Cover and let rise in a warm place until doubled in bulk, about 35 to 45 minutes.
5. Bake in an oven preheated to 375°F (190°C) for 35 to 40 minutes, or until done. Turn loaves out of pans and cool on wire racks.

Makes 2 loaves.