Daily Archives: June 2, 2011

Vermont Whole Wheat Oatmeal Honey Bread

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Quick Post: I haven’t posted a yeast  bread recipe in a long time. Anyway, I owe someone a loaf of this, and I’m glad because I haven’t had an excuse to make this one since December. It’s so good and it is the perfect bread for toasting. I like that it makes two loaves so I still get to keep one 😉 The cinnamon and brown sugar are such a warm and comforting combination. While the oats soak in the butter/sugar/cinnamon mixture – try to stop yourself from licking the bowl. I kind of wish that maple sugar wasn’t so darn expensive and that it was easier to find because I would love to try it. I have only seen it available online, and I can’t justify the cost, especially the 8 dollar shipping! Blah… Thanks for reading, enjoy!
Vermont Whole Wheat Oatmeal Honey Bread – adapted from King Arthur Flour
Ingredients –
  • 2 cups boiling water
  • 1 cup rolled oats (*aka “old fashioned”)
  • 1/2 cup maple sugar (*I don’t have any of this but brown sugar is the best substitute)
  • 1 tablespoon honey
  • 1/4 cup (1/2 stick) butter
  • 1 tablespoon kosher salt
  • 1 teaspoon Saigon-type cinnamon
  • 1 tablespoon instant yeast
  • 1 1/2 cups King Arthur 100% White Whole Wheat Flour
  • 4 cups King Arthur Unbleached All-Purpose Flour

Directions –

In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.

Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.

Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they’ve crowned about 1 inch over the rim of the pan, about 1 hour.

Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they’re golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.

*If your oven can’t be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes

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