Temperature: 350 ° F

Ingredients

Instructions

In a large bowl, combine yeast and 1/4 cup soy milk; set aside for 10 minutes to proof yeast. Add remaining soy milk, 3/4 cup oats, 1/3 cup maple syrup, olive oil, and salt; combine well. Add white flour and 4 cups of whole wheat flour; stir well -- everything need not be combined yet. Sprinkle a bit of whole wheat flour on the counter top, and pour bread dough onto it. Knead for 5 minutes, incorporating a bit more flour as needed, until elastic and no longer sticky. Place into a large greased bowl, cover with plastic wrap and a dishtowel, and set aside in a warm place for at least 1 hour, until doubled in bulk.
Grease 2 Kaiser Bakeware Extraordinaire 4.5 cup Loaf Pans; set aside. Punch down dough, and divide in half. Roll one half out into a rectangle 7" x 12". Spread 2 tablespoons butter onto dough. Combine cinnamon, brown sugar, almonds and flax seeds; sprinkle half of mixture over butter. Roll bread dough up from short end, and place dough -- seam down -- into one of the pans. Repeat with second half of dough, remaining butter and cinnamon mix, and remaining baking pan. Cover with plastic wrap and a dishtowel, and set aside in a warm place for at least 30 minutes, until top of dough is higher than the edge of the loaf pan.
Combine egg, 1 tablespoon maple syrup, and water; brush a bit lightly onto tops of loaves (entire egg isn't needed). Sprinkle each with 1 tablespoon oats, and place into oven. Bake at 350F for 40 minutes, until golden brown. Let cool completely before slicing and serving. Great toasted, or as French toast!