Wednesday, May 2, 2012

Vermont Honey Wheat Oatmeal Bread

The smell of bread rising and baking in my kitchen is so comforting to me!  While browsing the web, I found this recipe on the King Arthur Flour website.  I love their flour and they have a wonderful database of great recipes.  They also make a good gluten-free flour mix from what I've heard from my GF friends.  This is actually an oatmeal bread (one of my personal favorites), so I couldn't resist trying it this past weekend!  I made one loaf in the bread pan and one round loaf because I didn't have another bread pan of the right size.  The round one was good, but burned a bit on the bottom, but the bread in the loaf pan was amazing and it really made the best sandwich bread!

This bread tastes so amazing with a little bit of marionberry jam from Oregon (thanks to my BIL and SIL who provide us with our stock whenever we get a chance to visit).  I'm told the Marionberries are grown in the Pacific Northwest and that they are similar to blackberries, but much larger.  I think I will be making another 2 loaves tomorrow because I've got to have more of this stuff!  :)

Vermont Whole Wheat Oatmeal Honey Bread (adapted from King Arthur Flour - original recipe)

2 cups boiling water
1 cup rolled oats
1/2 cup brown sugar (or maple sugar if available)
1 tablespoon maple syrup or honey
1/4 cup (1/2 stick) butter
1 tablespoon kosher salt
1 teaspoon Saigon-type cinnamon
1 tablespoon instant yeast
1 1/2 cups King Arthur 100% White Whole Wheat Flour
4 cups King Arthur Unbleached All-Purpose Flour

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.


  1. I might have to try this. The bread looks so yummy!
    Beth Z

  2. I've baked this bread a few times since I posted the recipe and I've found that my bread only needs 23 minutes in my oven at 360 degrees. Just keep that in mind if you decide to try it. Thanks, Beth!