Vermont Honey-Wheat Bread Recipe
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.
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min. + cooling YIELD:32 servings
- 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
- 1 egg white
- 1 tablespoon water
- 1/4 cup old-fashioned oats
- 1. 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.
- 2. 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.
- 3. Punch the dough down. Shape into two loaves; place each in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
- 4. 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. Yield: 2 loaves (16 slices each).
1 slice equals 133 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 108 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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