Whole Wheat Oatmeal Honey Bread from Vermont

A delightful and hearty bread recipe that combines the rustic flavors of whole wheat, oats, honey, and cinnamon. Perfect for sandwiches or to enjoy on its own.

Ingredients

2	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 preferred)
1	tablespoon instant yeast
1 1⁄2	100% white whole wheat flour
4	unbleached all-purpose flour

Instructions

• 1. In a large mixing bowl, combine the boiling water, rolled oats, maple sugar, honey, butter, kosher salt, and Saigon cinnamon. Allow the mixture to cool to lukewarm.
  2. Add the instant yeast and both types of flour, stirring to create a rough dough. Knead the dough until it is smooth and satiny, about 10 minutes by hand or 5 to 7 minutes by machine. Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap, and let it rise for 1 hour.
  3. Divide the dough into two equal parts and shape each into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with greased plastic wrap and allow the loaves to rise until they've crowned about 1 inch over the rim of the pan, approximately 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 temperature reaches 190°F on an instant-read thermometer. This recipe yields 2 perfectly sized sandwich loaves.
  5. If your oven cannot be set at 360°F, adjust it to 350°F and bake the bread for 35 to 40 minutes.

Jul 19, 2024