MAPLE SOURDOUGH OAT BREAD

[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.” ― M.F.K. Fisher, The Art of Eating: 50th Anniversary Edition








2 cups sourdough starter
!/2 cup brown sugar
1 tsp. salt
 4 eggs
1/2 cup and one tablespoon  canola oil
1 cup warm  water  (105- 115F)
1 package active dry yeast
2 cups rolled oats
5 lbs. unbleached all-purpose flour




Grease  a large bowl with one tablespoon canola oil. Heat water to 115F, add one package yeast and let stand until foamy.  Place 2 cups sourdough mix in mixer bowl. Add brown sugar, salt, eggs and oil. Beat until smooth. Add dissolved yeast and continue to beat until thoroughly mixed. Add two cups oats and one cup flour. Beat until flour has been incorporated into the dough. Continue to add flour, one cup at a time,  until a stiff dough forms.   Place dough in greased bowl, cover with a dish cloth and let it rise until double. Punch down. Divide the dough into four portions. Shape into four loaves. Allow loaves to rise until double. Bake at 375 for an hour.

Note: I make my own sourdough starter with maple syrup. Please stand by for that recipe or order starter from places such  King Arthur Flour.
Preparation--I use the dough hook in a Kitchen Aid  mixer. Vigorous and enthusiastic  cooks can do the mixing and kneading by hand. I shape the loaves according to whim. This recipe yields four sandwich loaves or four braided loaves. The choice is your. Baking time is the same.I either share the extra  loaves or freeze them. They keep well and they make lovely French toast.

SOURDOUGH STARTER

2 large potatoes
3 cups of water
2 cups water in which potatoes have been cooked
1/2 cup maple syrup
1 tablespoon or packet active dry yeast
2 cups  unbleached all-purpose flour
Cook potatoes. Reserve two cups of water. Add maple syrup to water. Cool mix to 115F.   Pour into a  glass or ceramic container. Add yeast. Stir in flour.  Cover with a dishcloth and let it stand in a warm place for 2 to 5 days.  Stir once a day. Store in a covered container large enough to allow starter to expand. Refrigerate until ready to use.Replenish with one  cup of flour and one cup of water at room temperature whenever you bake. Potato water is best, but not essential.