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In a large mixing bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
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Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with a lightly greased plastic wrap and let the dough rise for 1 hour; it should double in bulk.
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Divide the dough in half and shape each half into a loaf. Place the loaves in 2 greased 8 ½ x 4 ½-inch bread pans. Sprinkle with oats if desired. Cover the pans with lightly greased plastic wrap (or a proof cover) and allow the loaves to rise until they’ve crowned about 1 inch over the rim of the pan, about 1 hour.
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Preheat the oven to 350F. Bake the loaves for 35 to 40 minutes. Remove them from the oven when they’re golden brown and the interior registers 190F on an instant-read thermometer.