Vermont Oatmeal Maple-Honey Bread


  • 2 1/4 to 2 1/2 cups 18 to 20 ounces boiling water
  • 1 cup 3 1/2 ounces rolled oats, plus more for top of bread
  • 1/2 cup 2 3/4 ounces maple sugar or brown sugar (4 ounces)
  • 1/2 teaspoons maple flavor
  • 1 tablespoon honey
  • 4 tablespoons 1/2 stick, 2 ounces butter
  • 1 tablespoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon instant yeast
  • 1 1/2 cups 7 3/4 ounces whole wheat flour
  • 4 cups 17 ounces all-purpose flour


  1. In a large mixing bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
  2. 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 a lightly greased plastic wrap and let the dough rise for 1 hour; it should double in bulk.
  3. Divide the dough in half and shape each half into a loaf. Place the loaves in 2 greased 8 1/2 x 4 1/2-inch bread pans. Sprinkle with oats if desired. 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.
  4. Preheat the oven to 350F. Bake the loaves for 35 to 40 minutes. Remove them from the oven when they’re golden brown and the interior registers 190F on an instant-read thermometer.