Vermont Whole Wheat Oatmeal Honey Bread

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.

• Ready In: 2 hrs 41 mins
• Yields: 2 loaves

Ingredients

• 2  cups boiling water
• 1  cup rolled oats
• 1⁄2 cup  maple sugar
• 1  tablespoon honey
• 1⁄4 cup butter
• 1  tablespoon kosher salt
• 1  teaspoon cinnamon (Saigon cinnamon prefered)
• 1  tablespoon instant yeast
• 1 1⁄2 cups  100% white whole wheat flour
• 4  cups unbleached all-purpose flour

Directions

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