Vermont Whole Wheat Oatmeal Honey Bread Recipe

Name: Vermont Whole Wheat Oatmeal Honey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 1 cup rolled oats (traditional or quick not instant); 1/2 cup maple sugar (or brown sugar); 1 tablespoon honey; 1/4 cup butter; 1 tablespoon kosher salt (or 2 1/2 teaspoons table salt); 1 teaspoon ground cinnamon, Vietnamese preferred (you can reduce or leave out if desired); 1 tablespoon instant yeast; 1 1/2 cups white whole wheat flour (or whole wheat flour); 4 cups unbleached all-purpose flour

Servings: persons

1
["In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.", "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 350u00b0F 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 190u00b0F 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."]

1951

kcal

Calories

135

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups boiling water, 1 cup rolled oats (traditional or quick not instant), 1/2 cup maple sugar (or brown sugar), 1 tablespoon honey, and more.

Yes, Vermont Whole Wheat Oatmeal Honey 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.

That's it — enjoy your meal!

Vermont Whole Wheat Oatmeal Honey Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions