Don't have time to make buckwheat pancakes in the morning? Try making this before you go to bed. It smells heavenly and makes fabulous toast!
Maple Hazelnut Bread
2 Tbsp canola oil
2 Tbsp maple syrup
2 Tbsp honey
1/2 Tbsp maple extract
1 2/3 c. water
1/2 Tbsp salt
1/2 c. buckwheat flour
1 c. whole wheat flour
1/2 c. rolled oats
1/2 c. chopped hazelnuts
2+ c. white flour
1 Tbsp yeast
Combine oil, syrup, honey, maple extract, water, salt, buckwheat flour, whole wheat flour, rolled oats, and hazelnuts in the bottom of a mixer bowl. Mix thoroughly. Combine 2 c. white flour and yeast. Mix in to the dough. Add extra flour until the dough pulls away from the sides of the mixing bowl. Turn onto a floured surface. Knead until smooth. Let rise 1 hour (or until doubled in bulk). Shape into a loaf, and place in a greased loaf pan. Let rise another hour. Bake at 400 °F for 10 minutes, then reduce the heat to 375 °F for the final 25 minutes. Cool completely on a wire rack before slicing.
