Maple Oat Bread

• 2 cups spelt flour
• 1 cup whole wheat flour, or as needed
• 1/2 cup rolled oats
• 1 (.25 ounce) envelope active dry yeast
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil
• 1 cup warm water (120 to 130 degrees F/50 degrees C)
• 1/4 cup maple syrup
• 3 tablespoons water
• 1 tablespoon maple syrup
• 2 tablespoons rolled oats

1. In a large bowl, stir together the spelt flour, whole wheat flour, oats, yeast, cinnamon, cloves, allspice, nutmeg, ginger and salt. Combine the oil, warm water, and 1/4 cup maple syrup; stir into the flour mixture.
2. When the dough is stiff enough, turn out onto a floured surface, and knead until smooth and elastic, about 7 minutes. Knead in more flour if necessary to keep the dough from being sticky. Place dough in an oiled bowl, and turn to coat. Cover, and set in a warm place to rise until double in size.
3. Punch down dough, and form into a tight ball by folding the sides into the center. The tighter the ball, the more it will rise instead of just spreading. Place on a greased baking sheet with the seam underneath. Let rise for 20 minutes, or until your finger leaves a dent when you poke it gently.
4. Preheat the oven to 375 degrees F (190 degrees C). Mix together 3 tablespoon of water and 1 tablespoon of maple syrup. Brush over the top of the loaf, then sprinkle with 2 tablespoons of oats.
5. Bake for 35 to 40 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.

flour, whole wheat flour, rolled oats, active dry yeast, ground cinnamon, ground cloves, ground allspice, ground nutmeg, ground ginger, salt, vegetable oil, warm water, maple syrup, water, maple syrup, rolled oats

Taken from www.allrecipes.com/recipe/71938/maple-oat-bread/ (may not work)