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Vermont Whole Wheat Oatmeal Honey Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Vermont Whole Wheat Oatmeal Honey Bread Recipe

This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
2 loaves
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.
  8. Yield: 2 sandwich loaves.

Nutrition Information

  • Serving Size 1 slice
  • Servings Per Batch 16 per loaf
Amount Per Serving:
  • Calories 110
  • Calories from Fat 15
  • Total Fat 2g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 180mg
  • Total Carbohydrate 20g
  • Dietary Fiber 1g
  • Sugars 4g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.