Oatmeal Wheat Bread

Ingredients

• ▢1 c all-purpose flour
• ▢1 c whole wheat flour
• ▢½ c +2 tbsp rolled oats
• ▢1 c water room temperature
• ▢1 tablespoon Maple syrup or Agave
• ▢1 teaspoon instant dry yeast
• ▢½ teaspoon salt
• ▢1 tablespoon oil

Instructions

Combine the ingredients

• In a large bowl (or Kitchen Aid) mix together all-purpose flour, whole wheat flour, 
• ½ c of rolled oats and yeast.
• Add water, Maple syrup and give everything a quick stir. Mix in Bosch of Kitchen Aid or by hand until combined. Cover the bowl with a towel and set aside for 20 minutes. 

Knead the dough

• Gradually add oil, salt and knead the dough until it's elastic, about 5-10 minutes. Cover the bowl with a towel and place in a warm place for 1 hour until the dough doubles in size.

Shape the dough into a log

• After the dough doubled in size, place the dough on a very lightly floured surface and lightly flatten it with hands. Roll it into a tight log slightly pinching the seam.
• Lightly wet your hands and pat the log. Spread the remanning 2 tablespoon of oats on a working surface and roll the log into the oats. Transfer the log on a parchment lined baking dish, cover with a kitchen towel and place in a warm place for 1 hour until the dough doubles in size.

Bake

• Preheat the oven to 410 F.
• Fill a rectangular or square (9 x 9 inches) baking dish with a few cups of hot water and place the dish in the oven on a lowest rack. In 30 seconds place baking dish with the loaf into the oven and bake for 10 minutes.
• After 10 minutes, carefully remove baking dish with the water from the oven, reduce the temperature to 360 F and bake for 30 more minutes.
• Remove bread from the oven and cool on a wire rack.

I actually put the dough in a bread pan and did not put a pan with water in the oven and it turned out great. 

I also doubled the recipe to make 2 loaves instead of one.