Recipe Review: Vermont Whole Wheat Oatmeal Honey Bread (via King Arthur Flour)

Vermont Whole Wheat Oatmeal Honey Bread

by P.J. Hamel at King Arthur Flour

Rating:  TBD

Converting the original recipe (click on recipe name above) to fit in my bread machine:

In a the bread pan for your bread machine, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes

Then, add the flour and make a hole for the yeast.   Add the yeast and select the dough course of your bread machine.  Since the dough is warm to begin with (from the boiling water), it should become quite puffy.

Use canned spray oil if the dough is sticky to shape for final rise.  Cover the pan 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 in a preheated 350°F oven for 35 to 40 minutes, tenting lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove from the oven when golden brown, and the interior registers 190°F on a digital thermometer.

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



Smelled wonderful. Tastes good.

Things I will do differently next time:

I should have let the final rise go longer. The loaf wasn’t quite an inch over the pan.

Also I forgot to reread the baking instructions and only baked the loaf at 350° for 30 minutes and I forgot to tent it with aluminum foil. I should have baked it about five minutes longer.


For the aroma alone, this recipe is a keeper.

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