I can’t believe it already another year is gone and Zorra asks us to bake a bread for WorldBreadDay.
For me baking bread is not extraordinary and so I decided to honour this day with an ingredients which is special for me: Maple syrup.
Normally I would not use such a lavish amount of maple syrup because maple syrup is rather expensive here, but I fall in love with Noah Elbers Maple-Oatmeal-Bread MC published on her bread baking blog Farine last year and I always planed to bake it, too. But its nearly impossible to get steel-cut oat here, and so I decided to use rolled oats instead. But rolled oats need more water when you soak them and so I started to modify the recipe. And its so hart to stop modifing once you started, so I increased the whole wheat amount (I like breads with whole wheat) and reduced the water amount in the dough to compensate the higher water amount in the soaker. Continue reading