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Bread, Vermont Whole Wheat Oatmeal Honey

Bread, Vermont Whole Wheat Oatmeal Honey comes together with Boiling Water, Rolled Oats, Instant, Maple Sugar, and Honey. Serves 32. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• to taste
• 1/2 cup
• 1 tbsp
• 1/4 cup
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1 1/2 cup
• 4 cup

Method (preview)

1. 1

   PREP: 10 mins

2. 2

   BAKE: 35 to 40 mins

3. 3

   TOTAL: 2:55

4. 4

   SERVINGS: 16 per loaf

5. 5

   In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon.

6. 6

   Let cool to lukewarm, about 10 to 15 minutes.

7. 7

   Add the yeast and flours, stirring to form a rough dough.

8. 8

   Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.

9. 9

   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.

10. 10

    Divide the dough in half, and shape each half into a loaf.

11. 11

    Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.

12. 12

    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.

13. 13

    Bake the loaves in a preheated 350F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning.

14. 14

    Remove them from the oven when they're golden brown, and the interior registers 190F on a digital thermometer.

15. 15

    Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

16. 16

    For a pretty final touch: Just before baking, brush the top of the loaves with an egg white beaten with 1 tablespoon cold water, and sprinkle with oats.

17. 17

    Steel cut oats are not recommend for this recipe, as they will stay too hard and firm in the final bread.

18. 18

    Meat; 1/2 Fat; 0 Other Carbohydrates.