Maple Hazelnut Bread

 

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.