- 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°)
- 1/3 cup butter, softened
- 1-1/2 cups whole wheat flour
- 1/2 cup maple syrup
- 1/2 cup honey
- 1/3 cup toasted wheat germ
- 2 eggs, beaten
- 1 teaspoon salt
- 3 to 4 cups all-purpose flour
- 1 egg white
- 1 tablespoon water
- 1/4 cup old-fashioned oats
- In a small bowl, dissolve yeast in warm water. In a large mixing bowl, combine the oats, buttermilk and butter; add yeast mixture. Add the whole wheat flour, syrup, honey, wheat germ, eggs and salt; beat on low speed for 30 seconds. Beat on high 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 9-in. x 5-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. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Reviews forVermont Honey-Wheat Bread
"I made this recipe this morning and I baked it this afternoon..it was the easiest and best tasting bread..I didn't do the topping and it's still the best.thanks for sharing..."
"P.S. That *should* read "yummy-licious"!"