Leftover Oatmeal Bread Recipes

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OATMEAL SODA BREAD



Oatmeal Soda Bread image

This is a very easy recipe that has the added bonus of being lowfat! It bakes into a round loaf.

Provided by Karin Christian

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 11

3 ½ cups all-purpose flour
½ cup quick cooking oats
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) container low-fat sour cream
¾ cup skim milk
2 tablespoons honey
1 tablespoon white sugar
¼ cup butter, melted
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda.
  • In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in melted butter or margarine.
  • Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats. With a knife, score the top of the loaf into quarters.
  • Bake for about 40 minutes, or until browned. Cool completely before slicing.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 35.7 g, Cholesterol 22.8 mg, Fat 8.6 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 5.1 g, Sodium 395.3 mg, Sugar 4.8 g

OATMEAL BREAD I



Oatmeal Bread I image

Dough needs to rise overnight.

Provided by DeeDee

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time P1DT2h45m

Yield 30

Number Of Ingredients 10

1 cup rolled oats
½ cup molasses
⅓ cup vegetable oil
1 teaspoon salt
1 ½ cups boiling water
2 tablespoons active dry yeast
½ cup lukewarm water (100 degrees F/38 degrees C)
1 cup whole wheat flour
5 cups bread flour
2 eggs

Steps:

  • Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
  • Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
  • Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
  • Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Cholesterol 12.4 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 85.4 mg, Sugar 3.1 g

LEFTOVER OATMEAL BREAD



Leftover Oatmeal Bread image

Provided by Alton Brown

Time 2h45m

Yield 1 loaf

Number Of Ingredients 10

1 package active dry yeast
11 ounces bread flour, plus extra for kneading
1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided
1 teaspoon kosher salt
12 ounces leftover, cooked old fashioned rolled oats, at room temperature
1/4 cup warm water
2 tablespoons agave syrup
1 tablespoon olive oil, plus extra for bowl and pan
1 large egg yolk
1 tablespoon water

Steps:

  • Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
  • Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix 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. 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.
  • Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
  • Heat the oven to 350 degrees F.
  • Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

Nutrition Facts : Calories 226 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 26 milligrams, Sodium 252 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 8 grams, Sugar 2 grams

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5/5 (4)
Estimated Reading Time 2 mins
Category Breads
Total Time 10 hrs 45 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.
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