Whole Wheat Oatmeal Honey Bread

bread header



I baked up this bread today, adapted from a King Arthur Flour recipe – Vermont Whole Wheat Oatmeal Honey Bread. It was very good and definitely heading into my “keeper” file.

I didn’t have any maple sugar so I used brown sugar instead, then I replaced the honey with maple syrup. I also chose to leave out the cinnamon, only because I was really wanting a sandwich loaf and I wasn’t sure how the cinnamon would work out. I might try it next time though.

You might also like:

Bookmark the permalink.

One Comment

  1. Elizabeth Darbyshire

    Another great recipe…thanks

Leave a Reply

Your email address will not be published.

  • Thanks for visiting Food and Family! You can keep up to date with new posts and more by following us on Twitter or Facebook.