- Hands-on time:
- 10 mins. to 25 mins.
- Baking time:
- 35 mins. to 40 mins.
- Total time:
- 2 hrs 55 mins. to 3 hrs 50 mins.
- 2 loaves
This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast.
- 2 cups boiling water
- 1 cup rolled oats, traditional or quick (not instant)
- 1/2 cup maple sugar or brown sugar
- 1 tablespoon honey
- 1/4 cup (4 tablespoons) butter
- 1 tablespoon kosher salt or 2 1/2 teaspoons table salt
- 1 teaspoon ground cinnamon, Vietnamese preferred
- 1 tablespoon instant yeast
- 1 1/2 cups King Arthur White Whole Wheat Flour
- 4 cups King Arthur Unbleached All-Purpose Flour
- 1) 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.
- 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.
- 3) 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.
- 4) 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.
- 5) 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.
- 6) 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.
- 7) Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.
- Yield: 2 sandwich loaves.
Tips from our bakers
- While maple sugar gives this bread an extra hint of flavor, we realize it's expensive; feel free to substitute brown sugar.