* Exported from MasterCook *
Bread, Vermont Whole Wheat Oatmeal Honey
Recipe By :King Arthur Flour
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiling water -- (454g)
1 cup rolled oats -- traditional or quick (not
instant), (99g)
1/2 cup maple sugar -- or 1/2 cup brown sugar, (78g/106g)
1 tablespoon honey -- (21g)
4 tablespoons butter -- (57g)
1 tablespoon kosher salt -- or 2 1/2 teaspoons table salt
1 teaspoon cinnamon -- Vietnamese preferred
1 tablespoon instant yeast
1 1/2 cups White Whole Wheat Flour -- (170g)
4 cups Unbleached All-Purpose Flour
This is a lovely, soft, mildly sweet loaf, perfect for both
sandwiches and toast.
PREP: 10 mins
BAKE: 35 to 40 mins
TOTAL: 2:55
In a large mixing bowl, combine the water, oats, maple or brown
sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm (100F
to 110F), which typically takes about 10 to 15 minutes; stir the
mixture several times to help things along, if you like.
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.
Since the dough is warm to begin with (from the boiling water), it
should become quite puffy.
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.
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.
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. Remove them from the oven when they're golden brown,
and the interior registers 190F on a digital thermometer.
Turn the loaves out onto a rack to cool. Store at room temperature,
well-wrapped, for several days; freeze for longer storage.
Tips: While maple sugar gives this bread an extra hint of flavor, we
realize it's expensive; feel free to substitute brown sugar.
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.
Steel cut oats are not recommend for this recipe, as they will stay
too hard and firm in the final bread.
Cal 110, Fat 2g, Carb 20g, Sod 180mg, Fiber 1g, Pro 3g
S(Internet address):
https://www.kingarthurflour.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 219 Calories; 4g Fat (15.2%
calories from fat); 6g Protein; 41g Carbohydrate; 3g Dietary Fiber;
8mg Cholesterol; 385mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0130