Categories: Bread

Ingredients

• 1 3/4 c lukewarm water
• 1 c whole milk
• 1/2 c maple syrup
• 1 1/2 T yeast
• 1 T salt
• 1/4 c oil
• 1/2 c oat bran
• 1/3 c wheat bran
• 1 1/2 c old-fashion rolled oats
• 1/2 c whole wheat flour
• 4 1/4 c unbleached all-purpose flour

Directions

1. Mix yeast, salt, honey, milk, syrup, oil with water in a lidded 5 qt bowl (not airtight).

2. Mix in remaining ingredients with spoon (not kneading). May need to use wet hands to mix remaining flour.

3. Cover (not airtight) and allow to rest at room temp until dough rises and collapses for 2-3 hrs.

4. Use immediately or put in refrig for up to 5 days.

5. On baking day:

6. Lightly grease as 9×4×3 nonstick loaf pan.

7. Dust dough with flour.

8. Cut out a cantaloupe size ball (1 1/2 lb).

9. Dust it and quickly shape it into a ball by stretching the surface of the dough arround to the bottom on all four sides.

10. Drop in prepared loaf pan filling slightly more than half-full.

11. Allow it to rest for 1 hr and 20 min. (or 40 min if using immediately after mixing)

12. min before baking time (less for the toaster oven), preheat the oven to 350.

13. Place an empty broiler try on the bottom.

14. Place loaf near center of oven. Pour 1 c of hot tap water into broiler tray and quickly close oven.

15. Bake for about 40-50 min or until top crust is deeply browned and very firm.

16. Allow to cool before slicing.

17. Makes 3 1 1/2 lb loaves.

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