This is for a maple-molasses oat boule...and my first attempt at making bread :B

maple molasses oatmeal boule...or Pangolin Bread :P
makes 2 boules

you will need:

5 tsp dry active yeast
2 cups warm water
1/3 cup molasses (used the blackstrap...we'll see how that goes)
1/2 cup pure maple syrup
1 tsp sugar (it helps to 'feed' the yeast)
1 tbsp kosher salt
1 cup multi grain oats - finely ground (I used 1 cup ground flax meal)
5 - 6 1/2 cups all purpose flour (Used about 4- 41/2 cups white whole wheat flour- if you find that its still too gooey, add in more flour!)
1 tsp canola oil for greasing the bowl (canola spray- same thing :P)

parchment paper for your cooking pans - I found this to be quite helpful in baking the bread, and it will save you the agony of cleanup later on :B

assembly:

In a large mixing bowl add yeast and warm water. allow to sit for about 5 minutes until the yeast begins to bubble

Add to the yeast mixture maple syrup, molasses & salt- stir until well combined

With a wooden spoon stir in ground oats and 4 cups of flour - do not over mix/mix with a hard hand. dough will be very tacky/moist

On a well floured surface turn dough out, knead in remaining flour 1/2 cup or so at a time using enough to keep the dough from sticking to your hands and work surface.

Knead dough until smooth and elasticity - about 8-10 minutes

In a well oiled bowl, place dough, cover with plastic wrap and allow to rise in a warm spot until double in size - approximately 1 -1 1/2 hours

Once double in size - lightly punch down dough and turn onto a very lightly floured work surface - divide dough into 2 equal portions

Shape dough into (2)round loaves - place dough rounds on a parchment lined baking sheet, cover and let rise until double in size - about 40 minutes

Preheat oven to 425* - place a cookie sheet on the lowest rack

Once the bread has completed its second rise and the oven is preheated - dust each loaf with flour - using a serrated knife slice 3 lines into the top of each round bake the bread on the middle rack of the oven - pour 1 cup of hot water into the second baking sheet that was placed in the oven during preheating (this will create steam so be careful)

Bake for about 20 - 25 minutes or until the crust is brown and when the bottom of the loaf is tapped it sounds hollow.

Remove bread and allow to cool for about 10 minutes prior to enjoying!

~ Didnt do the double punching thing, which is why its a bit flat, but not too bad :3
~ I would certainly recommend a warm place for this to rise (window or something) and then go from there!

Enjoy folks :)

~ Tasting notes: Came out not too bad- the blackstrap molasses, instead of the regular molasses, came on a bit strong and overpowered the maple syrup aspect of it!

HOWEVER: It still is very tasty (think of a 'brown bread' but without the raisins) and toasts quite well, works with your favorite butter or blackberry jam :3