Wednesday, May 04, 2005

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.

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  1. looks very similar to a bread my dad makes often called Ecology Bread.

    Keep up the great work, I love reading your site!

  2. This bread is the next on my "to bake" list! I'm so glad you enjoyed it- it sounds fantastic.

    Crazy thought, but what would you think of changing the maple sugar and flavor with vanilla sugar and vanilla extract? Just an idea I've been toying with so I don't have to go out and search for maple sugar. Any thoughts?

  3. Andy - I'll have to search for that!

    Elizabeth - I bet you could, it wouldn't have that maple depth, but vanilla would be great!

  4. Wow, anything with maple in it is tops in my book! This might just be the first bread I will ever attempt to bake. :) Thanks!

  5. Christine - I think you should give it a go!