A savory and dense bread machine loaf, it slices easily for hearty sandwiches.
Maple and Walnut Bread
- 1 cup water (80°)
- ¼ cup vegetable oil, neutral such as sunflower
- ¼ cup pure maple syrup
- 3 cups white whole wheat flour
- 1 cup old-fashioned oats
- ¾ cup finely chopped walnuts
- 1 Tbsp Vital Wheat Gluten Flour
- 1½ tsp kosher salt
- 2 tsp active dry yeast
Add the liquids to bread pan, then dry in order listed, with yeast on top.
Set for whole wheat cycle, 1½ lb loaf, medium crust.
Watch the dough in its first kneading, it may need up to ¼ cup additional water added in.
Once baked knock out, cool fully on a wire rack before cutting. Store wrapped, use within 2 days for best taste.
Makes one 1½ lb loaf.