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Note: The original recipe calls for 1/3 cup molasses instead of maple syrup, but I didn't have any. The bread is delicious with the maple syrup. You can also substitute 1/3 cup brown sugar dissolved in 1 cup of hot water, and then use 1/3 cup of that for the recipe.
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1. In a large bowl, pour boiling water over oatmeal. Add the salt. Stir, and let cool until lukewarm.
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2. In a small bowl, put warm water and sprinkle dry yeast over the top. Wait 5-10 minutes for yeast to dissolve.
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3. Once oatmeal has cooled, add maple syrup, oil, and dissolved yeast to the large bowl. Stir to combine.
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4. Gradually add sifted flour until the dough is stiff enough to handle but not too dry.
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5. Knead the dough until smooth and elastic, about 5 minutes.
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6. Place dough in a lightly oiled large bowl, and turn the dough so that all sides are coated. Cover with a clean cloth and let rise in a warm place (about 85u00b0F) until doubled (about 1 hour).
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7. Gently punch down the dough and knead for a few minutes to press out large air bubbles.
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8. Shape the dough into a loaf or rolls. Place in an oiled 9x5 inch loaf pan or a baking sheet (if you want a freeform loaf or rolls), cover with a cloth, and let rise again for about 1 hour until doubled in bulk.
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9. Bake in a preheated oven at 375u00b0F for 50 minutes or until done. Times vary depending on the size of your loaf. Rolls will take less time. When done, it will be golden brown on the top and sound slightly hollow when tapped on the top or bottom of the loaf.
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Recipe from the American Heart Association cookbook, circa 1968.
