Ingredients:
5 tsp dry active yeast
2 cups warm water
1/3 cup molasses
1/2 cup pure maple syrup
1 tbsp salt
1 cup Gluten Free oats - finely ground
5 - 6 1/l cups Gluten Free flour
1 tsp EVOO for greasing the bowl
Instructions:
In a large mixing bowl add yeast and warm water, allow to sit for about 5 minutes until the yeast begins to bubble.
Add to the yeast mixture maple syrup, molasses, and salt. Stir until well combined.
With a wooden spoon stir in gluten free ground oats and 4 cups of gluten free flour - do not over mix. Dough will be very tacky/moist.
On a well floured surface turn dough out, knead in remains 1/2 or so, using enough to keep the dough from sticking to your hands and work surface.
Knead dough until smooth and elasticity - about 8-10 minutes.
In a well oiled bowl place dough and cover with plastic wrap and allow to rise in a warm spot until it rises - depending on temperatures, approximately 1-1 1/2 hours.
Once it has risen, turn onto a very lightly floured work surface - divide dough into 2 equal portions.
Shape dough into 2 round loaves - place dough rounds on a parchment lined baking sheet, cover and let rise - about 40 minutes.
Preheat over to 425 degrees - place a cookie sheet on the lowest rack.
Once the bread has completed its second rise and the oven is preheated - dust each loaf with flour - using a serrated knife slice 3 lines into the top of each round.
Bake the bread on the middle rack of the oven - pour 1 cup of hot water into the second baking sheet that was placed in the oven during preheating (this will create steam).
Bake for about 2-25 minutes or until the crust is brown and when the Botton of the loaf tapped it sounds hollow.
Remove bread and allow to cool for about 10 minutes prior to enjoying.
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