Vermont Oatmeal Maple-Honey Bread

Vermont Oatmeal Maple-Honey Bread (Adapted from KAF Baking Companion)

2 1/4 cups boiling water
1 cup rolled oats
1/2 cup maple sugar
1/2 teaspoon maple flavor
1 tablespoon honey
4 tablespoons unsalted butter
1 tablespoon salt
1 teaspoon cinnamon
2 cups white whole wheat flour
3 1/2 cups all-purpose flour, divided
1 tablespoon instant yeast

In a large bowl, stir together boiling water, oats, maple sugar, maple flavor, honey, butter, salt and cinnamon. Set aside and let cool down until it is lukewarm.

In a medium bowl, whisk together white whole wheat flour, 3 cups all-purpose flour and instant yeast.

Add flour mixture into the oat mixture and stir to form a rough dough. Scoop out to a lightly floured surface and knead the dough, adding enough of the remaining flour to keep it from sticking to your hands, until it is smooth and satiny. Place dough in a large bowl coated with nonstick spray. Cover the bowl and let dough rise until doubled, about 1 hour.

Remove the dough from the bowl and divide in half. Shape each half into a loaf and place them in two 8 1/2" x 4 1/2" loaf pans lightly coated with nonstick spray. Lightly cover the pans and let rise until they've crowned about 1" over the rim of the pan.

While the dough is rising, preheat the oven to 350

Bake the loaves until they are golden and the bottom sounds hollow when tapped - about 35 - 40 minutes. Remove and place on a wire rack until completely cooled.

Just found the recipe? Click here to see where we talked about it!