4cups10 dl sifted unbleached, all-purpose flour (plus perhaps another ½ cup to adjust the dough)
2cups5 dl old fashioned oats + extra for sprinkling on top of loaves
1stick8 tbsp vegan butter, melted
2tbspkosher or sea salt
Additional butter or oil for greasing the loaf pans
Instructions
Heat the water and milk mixture to about 98° Fahrenheit (37° Celsius) and add it into the bowl of a stand mixer. Sprinkle in the yeast and add the maple syrup and let sit for 5-10 minutes until you see the mixture bubbling up.
Fit the stand mixer with a dough hook and slowly add the rest of the ingredients (butter last) and knead for about 6-8 minutes on medium speed until you have a fairly cohesive dough.
Let dough rest under a clean towel until double in size, about 1-2 hours.
Meanwhile, preheat the oven to 400° Fahrenheit (200° Celsius) and grease two large loaf pans.
Remove the dough from the bowl and transfer onto a clean work surface lightly dusted with flour and punch out the air in the dough. Divide the dough in half and shape each piece into a rectangle the length of your loaf pans. Fold in from the longest side, tuck the sides in and place it in the prepared loaf pans.
Cover both with a clean towel and let rest again for another 30-40 minutes.
Brush the tops with either water on non-dairy milk and sprinkle each loaf with oats.
Bake in the oven on the lower rack for 40-50 minutes until golden on top and when it has a ‘hollow’ sound if knocking on the loaves. Rest and cool on a rack completely before slicing into it.