Ingredients
Scale
- 2 and 1/4 teaspoons Baking Yeast ( or one packet)
- 2–3 cups bread flour (original recipe called for 3 cups, but I usually use 2 1/2 stop when dough cleans side of bowl and isn’t too sticky.
- 1 cup old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup plus 2 tablespoons water
- 1 tablespoon vegetable or canola oil
- 1/3 cup pure maple syrup
- 3/4 cup chopped walnuts
- 3/4 cup dried cranberries
Instructions
- In the bowl of a stand mixer, combine yeast, one cup flour, oats, cinnamon and salt.
- In a large measuring cup (or small bowl), combine water, oil and syrup. Heat to warm up –not tool hot but nice and warm for the yeast to activate easily (I did this in the microwave for 1 minute because my maple syrup and water was cold from the fridge).
- Add liquid ingredients to the dry mixture in the mixing bowl. Using paddle attachment, beat on medium speed for 4 minutes.
- Gradually add in the remaining flour and knead with dough hook 5-7 minutes or until smooth and elastic. Add in the walnuts and cranberries and knead gently by hand until combined.
- Place dough in a lightly oiled bowl, turned to grease the entire dough ball. Cover and let rise until dough tests is double in size–an hour or two depending on how warm your kitchen is.
- Place dough on lightly floured surface and punch down to remove air bubbles. Form into a (approximately) 14 x 7-inch rectangle. Starting with the short side, roll up tightly to form a roll. Pinch edges and ends to seal. Place in a greased 9 x 5-inch loaf pan. Cover with a clean towel and let rise until indentation remains after touching.
- Meanwhile, preheat oven to 375 degrees F. Unless your dough is rising in the oven. Then wait.
- Bake at 375 degrees F for 30-40 minutes (depending on your oven–check at 30 minutes). Should be golden brown. Brush with butter while hot. Remove from pan and let cool before slicing.