Oatmeal Maple Bread

The premise of Bread Toast Crumbs is that you bake the loaves in two small round pyrex bowls.
So each loaf is a managable size, even for a household of one.

• 1 C (114g) rolled oats
• 1/4 C (80g) Maple Syrup
• 1 C (225g) Boiling Water
• 1 C (225g) Room Temperature Water
• 3 1/4 C (288g) AP flour
• 2 tsp Kosher Salt
• 2 1/4 tsp instant yeast
• Softened Butter

• In a small bowl, combine the rolled oats, boiling water and maple syrup. Let stand for 10 minutes to hydrate the oats. Add room temperature water and stir to combine. 
• In a large bowl, whisk together the flours, salt, and instant yeast. Add the oat mixture. Using a rubber spatula and eventually your hands, mix and knead until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel or a plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, until the dough has double in bulk. (see tip in notes if your kitchen is cool) 
• Set oven rack in the center of oven and preheat the oven to 375F (190C). Grease 2 one quart oven proof bowls with butter- be generous here. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it towards the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball. It doesn't have to be perfect. 
• Using your two forks, and working from the center out, separate the dough into two equal pieces. use the forks to lift each half of dough into a prepared bowl. If the dough is too sticky, wet your hands with water and scoop each piece up and transfer each half to a bowl. Do not cover the bowls unless the bowls are in a drafty area. Otherwise set the bowls in a warm space (see tip below if your kitchen is cool) while the oven is pre-heating for 10-20 minutes, until the top of the dough just crowns the rims of the bowls. Sprits the dough with a few sprays water and sprinkle just a little bit of oats on the top of each loaf (about 1 tsp each). 
• Transfer the bowls to the oven and bake for 40 minutes, or until golden all around. Remove the bowls from the oven and turn the loaves out onto cooling racks. If the loaves look pale, return them to their bowls and bake for an additional 5 minutes. Turn the bread out to cool for 15 minutes before cutting.