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🇮🇹 Italian

Vermont Oatmeal Honey Maple Bread

A hearty, golden whole-wheat loaf sweetened with honey and maple, perfumed with cinnamon — a rustic Vermont-style sandwich bread.

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170 cal / serving 32g net carbs 5g protein 3g fat Prep: 30 min Cook: 48 min 24 servings
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Ingredients

Dairy & Eggs
  • 0.25 cup butter
Pantry
  • 3 cups all-purpose flour
  • 3 cups boiling water
  • 0.5 cup honey
  • 1 tbsp instant active dry yeast
  • 1 cup rolled oats
  • 3 cups whole wheat flour
Spices & Herbs
  • 1 tsp Saigon cinnamon
  • 1 tbsp kosher salt

Instructions

1. In a large mixing bowl, combine the boiling water, oats, honey, butter, salt, and cinnamon. Let cool to lukewarm.
2. Add the yeast and both flours, stirring to form a rough dough.
3. Knead until the dough is smooth and satiny, about 10 minutes by hand or 5–7 minutes by machine.
4. Transfer dough to a lightly greased bowl, cover with greased plastic wrap, and let rise for 1 hour.
5. Divide the dough in half and shape each half into a loaf. Place in two greased 8½x4½-inch bread pans.
6. Cover with greased plastic wrap and let rise until the loaves crown about 1 inch above the rim, about 1 hour.
7. Preheat oven to 360°F (or 350°F if your oven doesn't have that setting).
8. Bake for 48 minutes (or 35–40 minutes at 350°F), until golden brown and interior reads 190°F on an instant-read thermometer.
9. Remove from pans and cool on a rack before slicing.
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