The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Convert KA.com Vermont Whole Wheat Oatmeal Honey Bread to hearth bread?

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ceo's picture
ceo

Convert KA.com Vermont Whole Wheat Oatmeal Honey Bread to hearth bread?

My family and I have become big fans of the Vermont Whole Wheat Oatmeal Honey Bread from kingarthurflour.com, but I'd be even happier with it if it could be made as a boule rather than in a loaf pan. As is, the dough is somewhat too soft and sticky for that, and I was wondering how best to modify it to make it less so. My first instinct would be to throw in another cup of bread flour (really, I should convert it to by-weight).


The recipe calls for maple sugar, which I don't have available, so I substitute maple syrup (Grade B if I have it). That probably doesn't help with the stickiness issue, huh.

mrfrost's picture
mrfrost

They also have a maple syrup version; no honey or maple sugar but adds maple extract which can be omitted. They also have a blog with pictures covering this version. Doesn't look so overly sticky as to hinder making a boule. Like you said, add a little extra flour, if necessary.


Blog:


 http://www.kingarthurflour.com/blog/2009/03/10/soft-subtle-satisfying-maple-bread/


Recipe:


 http://www.kingarthurflour.com/recipes/vermont-maple-oatmeal-bread-recipe


I think they have such great blogs there, along with all their other great info, education, and support. Guess that's why their stuff costs so much.