Prep 25 mins
Cook 40 mins
This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast. From King Arthur flour.
- 2 cups boiling water
- 1 cup rolled oats (traditional or quick not instant)
- 1⁄2 cup maple sugar (or brown sugar)
- 1 tablespoon honey
- 1⁄4 cup butter
- 1 tablespoon kosher salt (or 2 1/2 teaspoons table salt)
- 1 teaspoon ground cinnamon, Vietnamese preferred (you can reduce or leave out if desired)
- 1 tablespoon instant yeast
- 1 1⁄2 cups white whole wheat flour (or whole wheat flour)
- 4 cups unbleached all-purpose flour
- In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
- 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. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
- 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" bread pans.
- Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.
- Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.
- Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.
Very good bread. I made 1 regular size loaf and 2 mini loaves with this recipe. I did use the brown sugar option but otherwise made as directed. Thanks for sharing!