Vermont Honey-Wheat Bread Recipe

Name: Vermont Honey-Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 3/4 cup warm water (110u00b0 to 115u00b0); 1 cup old-fashioned oats; 1 cup warm buttermilk (110u00b0 to 115u00b0); 1/2 cup maple syrup; 1/2 cup honey; 2 eggs, lightly beaten; 1/3 cup butter, softened; 1/3 cup toasted wheat germ; 1 teaspoon salt; 1-1/2 cups whole wheat flour; 3 to 4 cups all-purpose flour; 1 egg white; 1 tablespoon water; 1/4 cup old-fashioned oats

Servings: persons

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110u00b0 to 115u00b0)
1 cup old-fashioned oats
1 cup warm buttermilk (110u00b0 to 115u00b0)
1/2 cup maple syrup
1/2 cup honey
2 eggs, lightly beaten
1/3 cup butter, softened
1/3 cup toasted wheat germ
1 teaspoon salt
1-1/2 cups whole wheat flour
3 to 4 cups all-purpose flour
1 egg white
1 tablespoon water
1/4 cup old-fashioned oats

1
In a large bowl, dissolve yeast in warm water. Add the oats, buttermilk, syrup, honey, eggs, butter, wheat germ, salt and whole wheat flour. Beat on medium speed for 3 minutes. Stir in enough all-purpose flour to form a firm dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch the dough down. Shape into two loaves; place each in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
4
Beat egg white and water; brush over loaves. Sprinkle with oats. Bake at 375u00b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

1286

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 3/4 cup warm water (110u00b0 to 115u00b0), 1 cup old-fashioned oats, 1 cup warm buttermilk (110u00b0 to 115u00b0), and more.

Yes, Vermont Honey-Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vermont Honey-Wheat Bread

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