Hearty Oatmeal Bread Recipes
OATMEAL YEAST BREAD
WHEN this old-fashioned bread is baking, it reminds me of childhood and the warm, inviting aromas that greeted me when I got home from school. The light sweet flavor, crispy crust and hearty texture of this bread made for a special treat when Mom baked it for us. I hope I am leaving the same delicious memory for my family. -Gloria Murtha, West Mifflin, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, bring milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into 2 loaves; transfer to greased 8x4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° until golden, 35-40 minutes. Remove from pans; cool on wire racks.
Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
HEARTY OATMEAL BREAD
Make and share this Hearty Oatmeal Bread recipe from Food.com.
Provided by fawn512
Categories Yeast Breads
Time 1h30m
Yield 3 loaves
Number Of Ingredients 8
Steps:
- Grease pan and preheat oven 350°F.
- Mix all dry ingredients.
- Add in wet ingredients.
- Knead until smooth and elastic.
- Place in greased bowl, cover and rest until double. About 40 minute.
- Divide into 3 7x3 loaf pan (approx 463g / loaf). Proof about 30 minute.
- Bake 30-35 till brown top.
Nutrition Facts : Calories 495.1, Fat 22.9, SaturatedFat 3.5, Sodium 1171.6, Carbohydrate 64.2, Fiber 7.7, Sugar 23.2, Protein 12.6
HEARTY OAT LOAF
I like to serve wedges of this bread with stew or bean soup. My husband thinks it's a big treat-little does he know how easy it is to make. My children eat it for breakfast the next day with butter and strawberry jam. -Judi Havens of Denton, Texas
Provided by Taste of Home
Time 55m
Yield 1 loaf (10 wedges).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flours, 1/2 cup oats, sugar, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Spread batter into an 8- or 9-in. round baking pan coated with cooking spray. Sprinkle with remaining oats., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 6g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 272mg sodium, Carbohydrate 38g carbohydrate, Fiber 3g fiber), Protein 7g protein.
OATMEAL BANANA BREAD
There are more than eight million recipes for banana bread on the interwebs. Most are insipid and mushy. Thanks to toasted oats, this one is definitely not. And it's darned nutritious to boot. If you don't have ripe bananas, roast them skin on in a 300°F oven for 40 minutes until blackened and soft. As for the oats, don't even think about using the instant kind. Only old-fashioned rolled oats will do here. Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in EveryDayCook.
Provided by Level Agency
Categories Breads
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF. Coat a 9-by-5-inch loaf pan with nonstick spray and set aside.
- Spread oats into a thin layer on a half-sheet pan and bake until lightly toasted, about 15 minutes. Remove pan and cool oats 2 to 3 minutes.
- Grind oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Then pulse in the flour, baking soda, baking powder, and salt.
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 3 minutes.
- Drop speed to low and add eggsAdd those eggs slowly so that the water and fat phases have time to come together., one at a time, incorporating each fully before adding the next. Stop to scrape down the sides of the bowl, if necessary.
- Follow with the vanilla and banana, and beat on medium-low speed until incorporated. The batter will look kind of curdled, but that'sOK.
- Add the flour mixture and beat on low speed until just combined.
- With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
- Transfer the batter to the prepared pan and bake until the internal temperature reaches 200 to 210ºF, 50 to 55 minutes.
- Cool pan on a wire rack for 15 minutes before turning the loaf out and cooling completely.
HONEY OAT QUICK BREAD
This honey-oat bread has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful. Recipe by Nancy Baggett for EatingWell.
Provided by Nancy Baggett
Categories Healthy Quick Bread Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Position rack in middle of oven; preheat to 375 degrees F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
- Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
- Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It's normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 31 g, Cholesterol 16.2 mg, Fat 6 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 399.2 mg, Sugar 7.8 g
HEARTY OATMEAL LOAF
This is a healthy loaf that makes great lunchbox sandwiches. Also great with soups, stews, and baked beans!
Provided by BENNETT.MAYO
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select White Bread or Basic cycle, and Start.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 27.9 g, Cholesterol 1.2 mg, Fat 1.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 212.5 mg, Sugar 4.2 g
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- In a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. Set this mix aside for at least 45 minutes to allow the oats to hydrate.
- In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
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Estimated Reading Time 44 mins
- Prepare the yeast mixture. Combine the yeast, sugar, and warm water in a large standing mixer. Be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can't make bread without yeast. Mix and let sit for about 15 minutes to get the yeast working.
- Add the honey, oil, and salt. Stir with a spatula. Attach dough hook to mixer and add the oats, chia seeds, poppyseed, flax seeds, and pumpkin seeds (or sunflower seeds). Start the mixer and mix until fully combined.
- Then add about three cups of flour. Start mixer and let the flour absorb. Then gradually add more flour, a little bit at a time until dough is less sticky and pulls away from the sides of the mixer. You want the bread dough to be slightly sticky but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
- Grease a large bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball, by punching it down - starting in the center of the dough. Place dough with smooth side up and cover with a clean towel. Let the dough (approximately) double in size.
HONEY OATMEAL BREAD - BAKING SENSE®
From baking-sense.com
Estimated Reading Time 6 mins
- In the bowl of a stand mixer or a large mixing bowl combine the warm water, yeast and 1/2 cup of the bread flour to form a smooth batter. Cover the bowl and allow the mixture to rise for 30-60 minutes.
- Warm the milk in the microwave to about 100°F, a little warmer than body temp. Add the milk, honey and salt to the mixing bowl. Add the rolled oats. Add another cup of the bread flour and stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.
- With the mixer running, slowly add the remaining bread flour, 1/2 cup at a time, until the dough gathers on the hook and clears the sides of the bowl. Knead the dough for 4-5 minutes. If mixing by hand, add as much of the flour by hand as you can then finish kneading in the remaining flour. If the dough is very sticky, sprinkle in a few more tablespoons of flour as needed.
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From countrysidecravings.com
Estimated Reading Time 6 mins
- Whisk together the milk, yeast, and sugar in the bowl of your stand mixer and let stand for 5 minutes or until mixture is foamy.
- Add remaining ingredients and stir to combine then switch to the dough hook. Knead on low speed (speed 1 or 2) for about 10 minutes or until the dough is smooth and elastic. Lightly grease a bowl and place dough in the bowl to rise. Cover loosely with plastic wrap. Let rise in a warm area until doubled in size.
- Punch the dough down and turn out onto a work surface. Don't add flour at this point. Knead the dough a few times to remove any trapped air bubbles and roll into a small rectangle. Roll the dough and pinch the seam to seal. Place in prepared pan.
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From altonbrown.com
Estimated Reading Time 2 mins
- Combine the yeast, bread flour, 1/4 cup of the uncooked oats, and the salt in a small mixing bowl and set aside.
- Combine the leftover cooked oatmeal, warm water, agave syrup, and oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments, mixing thoroughly with a wooden spoon after each addition.
- Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour if needed. The dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
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Estimated Reading Time 4 mins
- In a large mixing bowl (or the bowl of a standing mixer), add water and yeast. Let stand 3 to 5 minutes. Stir in the egg, molasses, and half of the flour mixture. Beat on medium speed for two minutes or by hand until smooth. Stop the mixer. Add the remaining flour mixture and beat (or stir) again until smooth, 1-2 minutes. Scrape down batter from sides of bowl. Cover and let rise in warm place until doubled, 30 to 40 minutes. To check if the dough is ready, press it lightly with two fingers; if the indentation remains, the dough is ready.
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