Vermont Whole Wheat Oatmeal Honey Bread

star rating (73) rate this recipe »
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Vermont Whole Wheat Oatmeal Honey Bread

star rating (73) rate this recipe »
Published prior to 2008

Whole wheat and oatmeal? This bread is not only good for you, its wonderful flavors will speak for themselves.

2 cups boiling water
1 cup rolled oats
1/2 cup maple sugar
1 tablespoon 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.

*If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.

Reviews

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  • star rating 05/22/2012
  • awmurphy from KAF Community
  • I have made yeast bread a few times but not in several years. My 3 year old twins were interested in making bread and we have now made it together twice, once by hand and once in the stand mixer. Very easy both times. The smell and flavor are incredible, cinnamony and slightly sweet. My kids would eat an entire loaf in a sitting if I let them, and they frequently ask for toast "with mama's bread." Great for toast, Pb &J's. Imagine it would make good French toast but it has never lasted long enough to try. I find the cinnamon flavor a little strong for savory uses but love it otherwise. A great recipe.
  • star rating 05/09/2012
  • perr5194 from KAF Community
  • I tried this recipe for the first time. The taste was very good. However the bread turned out somewhat dense and heavy. I got a good rise both times. The only thing I did different is I used regular KA whole wheat flour instead of white. Could that have caused the bread to be so dense? Any recommendations? Thanks.
    This is a good opportunity to call the baker's hot line so we can trouble shoot all the possibilities. hope to hear from you. 802-649-3717.
  • star rating 05/04/2012
  • bforlenzo from KAF Community
  • I make this twice a week now to make sure my boys have enough - they go through it quickly! Lately I have been making it with steel-cut oats instead of regular oats - it's awesome with a little crunch now-and-then. Also have started to add more Whole Wheat White instead of the whole amt of white flour. Works out well when I also add KA Whole Grain Bread Improver.
  • star rating 04/30/2012
  • julietlibes from KAF Community
  • Love it! I have been making this with brown sugar and this has become our standard sandwich bread. It is great with peanut butter. I've been experimenting with adding 1/8 to 1/4th of a cup of wheat bran for extra fiber with good results! in my experience, this needs a touch of extra yeast though.
  • star rating 04/30/2012
  • BAD75 from KAF Community
  • Great recipe! I substituted brown sugar for the maple sugar. My 6 year old loved it. He ate 3 slices and especially liked the crust!! Very easy and I hadn't made bread for a long time. Also love that it makes two loaves. With bread over $4 where I live, this is a great cost saver for my family.
  • star rating 04/29/2012
  • Heather Fournier from KAF Community
  • Very easy to make! First bread experience and it was pretty good. House smells awesome, and the taste was so good. My only question/problem, is that after I split them after the first rise, it didnt rise much at all. ONly to 1/2-3/4 and never above that rim. Then, it cooked to just over the rim. I thought it would have been higher, and lighter. WHat could have happened? Its still tasty.. but thought it could have been less heavy..
  • 04/27/2012
  • Christine from Ohio
  • I am excited to try this recipe but want to make hoagie-like rolls instead of a loaf. How long do I bake them for and at what temperature? Thanks!
    You can bake them at the same temperature and they will likely take about 1/2 an hour for 7-8" torpedo shaped rolls. The internal temperature will reach about 190-205 when they are fully baked. ~Amy
  • star rating 04/22/2012
  • jill197312 from KAF Community
  • I made this for the first time yesterday and I am making another batch today. My family absolutely loves like. I am out of honey so I subbed grade B maple syrup instead and I had to use brown sugar instead of maple sugar, but they love it. I will be making this more often.
  • star rating 04/21/2012
  • onthejtrain from KAF Community
  • I am in the middle of a rise for my second batch of this bread. The first time it was sluggish & didn't rise as high as it should. The flavor was so good, though, that my son came to me with no prompting & said, "I love that bread you have been giving me in my lunches". So after a high five for myself & everyone at King Arthur, I am at it again. This time I added vital wheat gluten to give it a boost. So far it's looking better than the first batch. This working mom who is trying to feed her family the best food she can, owes a big thank you to King Arthur for all your hard work testing recipes & putting products in our hands that give us wonderful results. You ROCK!
  • star rating 04/12/2012
  • Allen from SC
  • Great bread, our daughters love it! The last time I made it I used 1/4 c King Arthur Whole Flax Meal and dropped 1/2 c of the bread flour. I also subutited Sugar in the Raw.
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