Vermont Whole Wheat Oatmeal Honey Bread Recipe King Arthur Flour

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Steps:

• 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.

WHOLE WHEAT AND OATMEAL BREAD

Steps:

• Add the ingredients to your bread machine pan according to your machine's instructions.
• Set to the dough cycle.
• When it is ready, take out the dough, shape into a loaf.
• This dough is very easy to handle.
• Place in a lightly greased or sprayed 8 1/2 x 4 1/2 loaf pan.
• Do not use a too large pan or your loaf will not turn out right.
• Cover and let rise about a half hour.
• Bake about 30 minutes at 350º or until nicely browned.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Steps:

• In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
• 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. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
• 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" bread pans.
• Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.
• Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.
• Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.