Vermont Whole Wheat Oatmeal Honey Bread |
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Prep Time: 2 Minutes Cook Time: 35 Minutes |
Ready In: 37 Minutes Servings: 2 |
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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. 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:
1. In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
2. 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.
3. 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.
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 registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
5. *If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.
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