I want to make this recipe from King Arthur Flour. I have Rapid Rise yeast, not instant yeast, will that work? Also, can I mix and knead this in my kitchen aid stand mixer?
vermont whole wheat oatmeal honey bread
(131) rate this recipe »
Published prior to 2008
ADD TO MY RECIPESPRINTABLE VERSION
Share on email Share on facebook Share on twitter Share on stumbleupon More Sharing Services
Whole wheat and oatmeal? This bread is not only good for you, its wonderful flavors will speak for themselves.
2 cups boiling water
1 cup rolled oats
1/2 cup maple sugar
1 tablespoon honey
1/4 cup (1/2 stick) butter
1 tablespoon kosher salt
1 teaspoon Saigon-type cinnamon
1 tablespoon instant yeast
1 1/2 cups King Arthur 100% White Whole Wheat Flour
4 cups King Arthur Unbleached All-Purpose Flour
In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, 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 allow the dough to rise for 1 hour.
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 and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
*If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)