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1
To rig up a stovetop smoker, take a large stockpot with a tightfitting cover and line the bottom with foil.
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2
Pour in wood chips.
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3
Place a steamer basket in the pot, removing the center shaft if necessary (it unscrews).
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4
Put all-purpose and whole wheat flours in a round 9-inch cake pan.
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5
Place the cake pan in the pot.
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6
Cover the pot with the lid and then cover the seal around the pot with more foil to ensure that no smoke escapes.
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7
Turn heat to high under the pot for about 5 minutes to start the smoke (you should smell it), then turn off heat and let sit for 30 minutes.
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8
Remove the cake pan of flour and let flour cool.
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9
Place 3/4 cup lukewarm water (105 to 115 degrees) in a large bowl or in the bowl of a stand mixer.
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10
Sprinkle yeast over it.
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11
Let stand until foamy, about 5 minutes.
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12
Stir 5 tablespoons of oil, salt and sugar into yeast mixture.
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13
Stir in smoked flour until a soft dough forms (you may need to add more all-purpose flour or some water, depending on the consistency of your dough, you want it soft but not sticky).
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14
Turn dough out onto a floured surface.
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15
Knead until smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes.
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16
If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute.
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17
Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
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18
Oil a large bowl.
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19
Place dough in bowl and turn to coat it lightly with oil.
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20
Cover bowl with a dish towel.
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21
Leave in a warm place until dough has doubled in size, about 1 hour.
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22
In an 8- or 9-inch loaf pan add remaining 2 tablespoons of oil.
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23
Transfer the dough to the loaf pan, cover with a dish towel and let rest for 20 to 30 more; the dough should rise somewhat.
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24
Meanwhile, in a small bowl, mix together the softened butter and maple syrup.
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25
Heat oven to 400 degrees.
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26
Brush the top of the dough with olive oil and sprinkle lightly with flaky sea salt.
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27
Bake for 30 to 35 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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28
Transfer pan to a wire cooling rack and let cool 10 minutes before removing bread from loaf pan to finish cooling on the rack.
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29
Serve warm or at room temperature, slathered with maple butter.
