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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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 13, 2010

      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!

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    • on September 11, 2010

      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. :)

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    • on February 14, 2014

      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.

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    • on February 10, 2013

      Just made this yesterday as a way of entertaining myself through Winter Storm Nemo (aka The Blizzard of '13!). Fabulous bread -- wonderful crumb and wonderful crust. Came together beautifully, rose beautifully, had a fabulous flavor. For those on a budget, Trader Joe's sells maple sugar at a reasonable price. I baked these in Pyrex loaf pans and reduced the temp by 20 degrees -- came out perfectly. We love this bread!

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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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