Vermont Whole Wheat Oatmeal Honey Bread
rec.food.recipes/Julia Cho/2003
Yield: 2 sandwich loaves

2 cups boiling water
1 cup thick oat flakes (rolled oats)
1/2 cup maple sugar
1 tablespoon honey
1/4 cup (1/2 stick) butter
1 tablespoon kosher salt
1 teaspoon cinnamon
1 tablespoon instant active dry yeast
1 1/2 cups Whole Wheat Flour
4 cups 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 360F 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.

*If your oven can't be set at 360F, set it at 350F and bake the bread for 35 to 40 minutes.