Vermont Whole Wheat Oatmeal Honey Bread
Experience the irresistible warmth of Vermont Whole Wheat Oatmeal Honey Bread, a hearty, homemade loaf that perfectly blends wholesome ingredients and rustic charm. This bread features a delightful combination of old-fashioned rolled oats, sweet golden honey, and nutrient-rich whole wheat flour, creating a subtly nutty, just-sweet-enough flavor profile. Enriched with butter for a tender crumb and leavened with dry active yeast for a perfectly soft rise, this recipe is as easy to love as it is to bake. Its approachable technique includes kneading by hand or with a stand mixer, making it beginner-friendly yet satisfying for seasoned bakers. Perfect for toasting, sandwich-making, or enjoying with a drizzle of honey, this versatile loaf is a comforting must-have for any kitchen. Bake up a slice of cozy Vermont tradition today!
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Recipe Information
Ingredients
- 1 cup Boiling water
- 1 cup Old-fashioned rolled oats
- 0.33 cup Honey
- 3 tablespoons Butter
- 1.5 teaspoons Salt
- 1 cup Warm water (110°F/45°C)
- 2.25 teaspoons Dry active yeast
- 3 cups Whole wheat flour
- 2 cups All-purpose flour
Instructions
In a large bowl, combine the boiling water, rolled oats, honey, butter, and salt. Stir until the butter melts and the mixture is well combined. Let it cool to lukewarm, about 10-15 minutes.
Meanwhile, in a small bowl, mix the warm water and dry active yeast. Let sit for 5-10 minutes, or until the yeast is frothy and activated.
Add the yeast mixture to the cooled oatmeal mixture and stir until combined.
Gradually add the whole wheat flour and all-purpose flour, mixing with a wooden spoon or in a stand mixer fitted with a dough hook, until a dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes (or knead with a stand mixer for 6-8 minutes) until the dough is smooth and elastic.
Place the dough in a greased bowl, turning it once to coat the top. Cover with a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf and place it into a greased 9x5-inch loaf pan.
Cover with a towel and let the dough rise again for 30-45 minutes, or until it has doubled in size.
Preheat the oven to 350°F (175°C).
Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 565.7 g | 206% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 69.1 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
