Maple Oatmeal Bread

(FOR REGULAR LOAF)
1 cup water
1/2 cup old-fashioned rolled oats
1 tablespoon butter
2 tablespoons maple syrup
1 teaspoon salt
1/2 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons rapid-rising or active dry yeast

(FOR LARGE LOAF)
1 1/3 cups water
3/4 cup old-fashioned rolled oats
2 tablespoons butter
3 tablespoons maple syrup
1 1/2 teaspoons salt
1 cup whole wheat flour
2 1/4 cups bread flour
2 teaspoons rapid-rising or active dry yeast

Pour the water into the pan of the bread machine.  Add the remaining ingredients in the order listed. Select the Basic cycle, set the crust on Medium, and press Start.  (During the mixing cycle, if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch.  Or, if the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, 
until the dough is smooth yet soft to the touch.)

Alternatively, to make without bread machine:
Heat the water until warm, between 105° and 115°F; pour it into a large, warmed bowl, and add the yeast and rolled oats.  Let stand 5 minutes, until the yeast begins to bubble.  Stir in the butter, syrup, salt, and whole wheat flour.  Beat until a smooth batter forms.  Cover, and let stand 15 minutes.  Slowly add the bread flour and beat until a stiff dough forms.  Turn the dough out onto a very lightly floured board and knead, adding flour if necessary, until smooth and springy, about 5 minutes.  Wash the bowl and grease it; place the dough back in the bowl and turn it over to grease the top.  Cover and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch loaf pan or round cake pan.  Turn the dough out onto a lightly floured board or lightly oiled surface.  Punch the dough down, shape into loaf, and place in the pan.  Cover and let rise in a warm place until almost doubled, 1 hour.  Heat oven to 375°F.  Bake for 35 to 40 minutes, or until a wooden skewer inserted into the loaf comes out clean.  Remove from pan and cool on a wire rack.

From Whole Grain Breads By Machine or Hand by Beatrice Ojakangas