Vermont Oatmeal Maple-Honey Bread

Vermont Oatmeal Maple-Honey Bread
adapted from The King Arthur Flour’s Baking Companion- The All-Purpose Baking Cookbook

• 2 1/2 cups boiling water
• 1 cup rolled oats
• 1/2 cup maple sugar or brown sugar
• 1 tbsp honey
• 4 tbsp (1/2 stick) unsalted butter
• 1 tbsp salt
• 1 tsp cinnamon (I omitted this as it was going to be a sandwich loaf)
• 1 tbsp instant yeast
• 1 1/2 cups white whole wheat flour
• 4 cups all-purpose flour

1. In a stand mixer bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
2. Add the flours and yeast, mixing slowly with dough hook. Knead about 7 minutes until the dough is smooth. Add flour as needed to form dough ball.
3. Divide dough into 2 balls, shape into logs, and add to 2 lightly greased 8 1/2 x 4 1/2 inch bread pans. Cover the pans with lightly greased plastic wrap and let rise in a warm place until the loaves have crowned about 1 inch over the rim of the pan, about 1 1/2 hour.
4. Preheat the oven to 350. Bake the loaves for 30-40 minutes, until golden brown. Let stand for 5 minutes in pan. Remove from pan and cool completely on wire rack.