Vermont Oatmeal Maple-Honey Bread
Source of Recipe
the web
List of Ingredients
2 cups boiling water
1 cup thick oat flakes (rolled oats)
1/2 cup maple sugar (or brown sugar)
1/2 teaspoon maple flavor (optional)
1 tablespoon honey
1/4 cup (1/2 stick) butter
1 tablespoon salt
1 teaspoon cinnamon
1 tablespoon instant active dry yeast
1 1/2 cups Whole Wheat Flour
4 cups Unbleached All-Purpose Flour
Recipe
. In a large mixing bowl, combine the water, oats, maple or brown sugar, maple flavor (if you're using it), honey, butter, salt and cinnamon. Let cool to lukewarm. 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. 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. 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-inch bread pans. Cover the pans with lightly greased plastic wrap (or an acrylic dough cover), and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360 degrees F oven for 33 minutes. (If your oven can't be set at 360 degrees, set it at 350 degrees and bake the bread for 35 to 40 minutes.) Remove them from the oven when they're golden brown, and the interior registers 190 degrees on an instant-read thermometer. Yield: 2 sandwich loaves.
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