Vermont Whole Wheat Oatmeal Honey Bread

4 years ago

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 two 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, brown sugar, honey or maple syrup, butter, salt and cinnamon. Let this mixture cool to until it's room temperature (I love the smell of cinnamon and oats).

Add the yeast and both flours, stirring until you form a rough dough. Knead (about 10 minutes by hand, 7-8 minutes by machine) until the dough is smooth. Move 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 (this is very flexible, so I used an 8x8 pyrex for one loaf and it came out beautifully round and rustic). For the second rise, the recipe calls to place plastic wrap over the loaf pans and set aside for another hour.  I prefer to put my oven on it's lowest setting (170 degrees F) and put the loaves in there uncovered for an hour.  I am guaranteed a good rise in my house when I use my oven.  

Finally, bake the loaves in a preheated 360°F oven for 23-33 minutes (my oven only takes 23, so start checking on the bread at that point). 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.
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