The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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

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.