Vermont Whole Wheat Bread Recipes

VERMONT HONEY-WHEAT BREAD

Vermont Honey-Wheat Bread image

You don't have to be a health nut to enjoy this hearty loaf. Made with whole wheat flour, oats and wheat germ, this bread gets its pleasant sweetness from the honey and maple syrup. Roderick Crandall of Hartland, Vermont shared the recipe.

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 16

Ingredients

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1 cup old-fashioned oats
1 cup warm buttermilk (110° to 115°)
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
TOPPING:
1 egg white
1 tablespoon water
1/4 cup old-fashioned oats

Steps:

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., 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., 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., Beat egg white and water; brush over loaves. Sprinkle with oats. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 108mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Vermont Whole Wheat Oatmeal Honey Bread image

Whole wheat and oatmeal? This bread is not only good for you, its wonderful flavors will speak for themselves. From King Arthure Flour. Prep time includes rising time.

Provided by Annacia

Categories Yeast Breads

Time 2h41m

Yield 2 loaves

Number Of Ingredients 10

Ingredients

2 cups boiling water
1 cup rolled oats
1/2 cup maple sugar
1 tablespoon honey
1/4 cup butter
1 tablespoon kosher salt
1 teaspoon cinnamon (Saigon cinnamon prefered)
1 tablespoon instant yeast
1 1/2 cups 100% white whole wheat flour
4 cups unbleached all-purpose flour

Steps:

In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
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.
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-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
*If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.

Nutrition Facts : Calories 1754.1, Fat 30.1, SaturatedFat 15.8, Cholesterol 61, Sodium 3675.2, Carbohydrate 327.8, Fiber 23.6, Sugar 40.9, Protein 47.3

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Vermont Whole Wheat Oatmeal Honey Bread image

This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast. From King Arthur flour.

Provided by Sharon123

Categories Grains

Time 1h5m

Yield 2 loaves

Number Of Ingredients 10

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

Steps:

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 350°F 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 190°F 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.

Nutrition Facts : Calories 1755, Fat 30.9, SaturatedFat 15.9, Cholesterol 61, Sodium 3714.7, Carbohydrate 327.9, Fiber 22.8, Sugar 40.7, Protein 45.8

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