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1
Cook the oats in the boiling water in a samll saucepan over medium heat until thickened, about 5 minutes.
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2
Scrape into the bowl of an electric mixer fitted with a dough hook and stir int he warm milk and Maple Syrup.
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3
Stir in the yeast and let sit until bubbly, about 5 minutes.
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4
Mix in 5 cups of flour and the salt and knead with the mixer on low speed.
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5
Add the remaining flour gradually until a dough forms and cleans the sides of the bowl.
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6
The dough should be soft, but not sticky and feel elastic to the touch.
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7
Place the douch in a large bowl, sprinkle with a little flour and cover with a clean kitchen towel.
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8
Let rise in a warm, draft free place until doubled in volume.
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9
Grease two 9x5 pans.
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10
Punch the air out of the dough and turn it onto a floured work table.
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11
Divide the dough in half and pat each piece into a rectangle.
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12
Fold each into thirds and again pat into a rectangle.
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13
Roll up from the short end like a jelly roll, pinch the seam closed.
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14
Place each, seam down into the loaf pan and cover with the kitchen towel.
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15
Preheat oven to 375F.
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16
Let the loaves rise until doubled, 45 minutes to 1-1/2 hours depending on the warmth of the kitchen.
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17
Brush the tops with milk.
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18
Bake until browned and the loaves sound hollow when tapped on the bottom, 30-40 minutes.
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19
Remove and cool on a rack before slicing.
