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    You are in: Home / Recipes / Vermont Whole Wheat Oatmeal Honey Bread Recipe
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    Vermont Whole Wheat Oatmeal Honey Bread

    Vermont Whole Wheat Oatmeal Honey Bread. Photo by SweetsLady

    1/1 Photo of Vermont Whole Wheat Oatmeal Honey Bread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 41 mins

    2 hrs 6 mins

    35 mins

    Annacia's Note:

    Whole wheat and oatmeal? This bread is not only good for you, its wonderful flavors will speak for themselves. From King Arthure Flour. Prep time includes rising time.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      *If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.

    Ratings & Reviews:

    • on September 13, 2010

      55

      This was delish! I cut the recipe in half to make 1 loaf, but I wish I would have made the full recipe. :) I didn't have maple sugar, so I used natural sugar and 1/4 tsp maple extract. It was awesome with a tad of butter on my first warm slice. I let daughter take a bite, then she wanted a whole piece. :) Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2010

      55

      Let me just say this... This bread is sooo good that I made this for the Fall Photo Tag and was even able to take a picture if it before my family munched it all away. LOL! It is perfectly sweet and the next time I make it I will have to save some of it for french toast in the morning. Thank you so much for posting. I'll be getting the photos ready asap. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2014

      45

      Made this while home during winter storm Pax 2014. I wish the loaf made was larger. The bread came out very well. <br/>Substitutions:<br/>2 packets active dry yeast instead of instant yeast<br/>4 cups King Arthur bread flour instead of all purposeI <br/>Used Bob's Red Mill extra thick cut oats instead of old fashioned oats.<br/>Used fine sea salt instead of kosher.<br/><br/>Direction changes. <br/>When sugar mixture is about 105 degrees, add yeast and mix in. When top of sugar mixture is foamy add flours. <br/>Knead about 12 minutes or until dough is elasticy and is slightly dimpled.<br/><br/>Texture was perfect and I let rise in a bowl greased with extra virgin olive oil. <br/>When I put into pans, I let rise another 50-60 minutes. <br/>Loaf came out with a medium grain, and my first slice I slathered with honey butter. Thought the loaf was positively delicious. I was able to slice thinly enough to get about 14 slices out of one loaf. Mind you the rating is with my substitutions, not the original recipe.<br/>Strong points: dense enough to slice thinner<br/> Nice texture<br/> Toasts well.<br/>Weak points: too small a loaf<br/> Crowns only in center. Edges of loaf may not rise to reach pan edge.<br/> May bake a lighter crust.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Vermont Whole Wheat Oatmeal Honey Bread

    Serving Size: 1 (1418 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1754.1
     
    Calories from Fat 270
    15%
    Total Fat 30.0 g
    46%
    Saturated Fat 15.7 g
    78%
    Cholesterol 61.0 mg
    20%
    Sodium 3675.2 mg
    153%
    Total Carbohydrate 327.8 g
    109%
    Dietary Fiber 23.6 g
    94%
    Sugars 40.8 g
    163%
    Protein 47.2 g
    94%

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