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."
photo by SweetsLady
- Ready In:
- 2hrs 41mins
- Ingredients:
- 10
- 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
- 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.
Questions & Replies
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I made this bread (submitted photo), but it did not turn out well. It was too dense. Everything seemed good until the second rise, which never crowned the pan. Only substitution was I used whole wheat flour instead of WHITE whoel wheat. Could that be my problem?Thanks.
Reviews
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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. :) -
I make this bread as our go-to for when we just don't feel like store bread - which is becoming the norm since finding this recipe. I take out the cinnamon to make it more sandwich-friendly and it's absolutely amazing! Our family's #1 bread recipe hands down. Also, if you don't have maple sugar, the King Arthur website says you can substitute it with brown sugar, and that's what we do to cut cost.
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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! -
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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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!
Tweaks
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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.
