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Vermont Whole Wheat Oatmeal Honey Bread Recipe

Vermont Whole Wheat Oatmeal Honey Bread Recipe

By What’s Baking

A rustic, nourishing loaf with the wholesome goodness of whole wheat flour, hearty oats, and sweet honey that creates a tender crumb with a slightly crisp, golden crust.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a freshly sliced Vermont Whole Wheat Oatmeal Honey Bread loaf on a worn wooden cutting board, with one perfect slice leaning against the loaf. Soft natural morning light streams through a nearby window, highlighting the bread's golden-brown crust and revealing its moist, hearty interior speckled with oats. A small jar of amber honey with a wooden dipper rests nearby, along with scattered oat flakes and a butter knife with a small pat of melting butter. The texture of the bread shows a perfect balance between robustness and tenderness, with visible whole grain elements throughout the even crumb structure.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g whole wheat flour</li><li class="ingredients-single-item">240g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">80g rolled oats, plus extra for topping</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">360ml warm water (40-43°C/105-110°F)</li><li class="ingredients-single-item">80ml honey</li><li class="ingredients-single-item">60ml vegetable oil (or melted butter)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">1 large egg (for egg wash)</li><li class="ingredients-single-item">15ml milk (for egg wash)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl or the bowl of your stand mixer, combine warm water (40-43°C/105-110°F) with honey, stirring until the honey dissolves. The water temperature is crucial here – too hot will kill the yeast, too cool won't activate it properly. Sprinkle the yeast over this mixture and let it stand for 5-10 minutes until foamy. This proofing step ensures your yeast is active and ready to work.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the yeast is proofing, whisk together the whole wheat flour, bread flour, and salt in a separate bowl. The combination of whole wheat and bread flour provides the perfect balance – whole wheat for nutrition and flavor, bread flour for structure and chew.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once the yeast mixture is foamy, add the vegetable oil to it. Then gradually add the flour mixture with the mixer running on low speed. After incorporating about half the flour, add the rolled oats and continue mixing. The dough will start to come together but will still be slightly sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the mixer speed to medium-low and knead the dough for 6-8 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes. The gluten development is essential for a good structure – you should be able to stretch a small piece of dough thin enough to see light through it (the "windowpane test").</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The ideal temperature for rising is around 24-27°C (75-80°F).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn it onto a lightly floured surface and shape it into a loaf by patting it into a rectangle about 20cm x 30cm (8x12 inches), then rolling it up tightly from the short end. Pinch the seam and ends to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped loaf, seam side down, into a greased 23cm x 13cm (9x5-inch) loaf pan. Cover lightly and let it rise again for 45-60 minutes until it's crowned about 2.5cm (1 inch) above the rim of the pan. During this time, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the dough has risen, whisk together the egg and milk to create an egg wash. Gently brush the top of the loaf with this mixture – this will give your bread a beautiful golden sheen. Sprinkle additional oats on top for a rustic appearance and extra texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 40-45 minutes until the bread is deeply golden and sounds hollow when tapped on the bottom. If the bread is browning too quickly, tent it with aluminum foil after 25 minutes. For absolute certainty, the interior temperature should reach 88-93°C (190-200°F) on a digital thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and turn the bread out onto a wire rack to cool completely before slicing – about 1-2 hours. Cutting too soon will release steam and can make your bread gummy. This bread keeps well at room temperature for 3-4 days in an airtight container, or freeze slices for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 4 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 7 g
🍗 Protein: 6 g
🫀 Cholesterol: 15 mg
🧂 Sodium: 215 mg

Chef’s Notes

A few helpful details for making this recipe.

Why should I use a combination of whole wheat and bread flour for homemade bread?

Combining whole wheat and bread flour creates the ideal balance in your loaf. Whole wheat flour provides nutrition, fibre and hearty flavour, while bread flour contributes higher protein content which develops stronger gluten, giving your bread better structure, rise and a more satisfying chew.

Can I substitute the honey in whole wheat bread for another sweetener?

Yes, you can substitute maple syrup for a distinctly Vermont flavour profile, or use molasses for a deeper, more robust sweetness. Brown sugar or agave nectar will also work well. Each alternative will slightly modify the flavour while still providing the necessary sweetness and moisture.

How can I achieve a crustier exterior on my oatmeal bread?

For a crustier oatmeal bread, place a shallow pan of water on the bottom rack of your oven during preheating and baking to create steam. You can also mist the loaf with water before baking, or bake on a preheated pizza stone. Remove the bread from its pan for the final 5-10 minutes to crisp the crust all around.

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