Vermont Oatmeal Maple-Honey Bread
11/05/04 08:59 AM
From The King Arthur Flour Baker's Companion
*2 sandwich loaves, 16 slice per loaf
maple sugar and honey augment the very slightly sweet taste of the oats in the moist sandwich loaf. Try this toasted and spread with peanut butter (or, in our case soy margarine - lol), or use it for all manner of sanwiches.
2 1/4 to 2 1/2 cups boiling water 1 cup thick oat flakes (rolled oats) 1/2 cup maple sugar or brown sugar 1/2 teaspoon maple flavor (optional) 1 tablespoon honey 4 tablespoons (1/2 stick) margarine (original calls for butter) 1 tablespoon salt 1 teapsoon cinnamon 1 tablepoon instant yeast 1 1/2 cups whole wheat flour (I would replace with whatever other safe flour there is) 4 cups unbleached all-purpose flour
In a large mixing bowl, combine the water, oats, maple sugar, maple flavor, honey, margarine, 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 let the dough rise for 1 hour; it should double in bulk.
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 (or a proof cover) and allow the loaves to rise until they've crowned about 1 inch over the rim of the pan, about 1 hour.
Preheat the oven to 350. Bake the loaves for 35 to 40 minutes. Remove them from the oven when they're golden brown and the interior registers 190 F on an instant-read thermometer.