Oatmeal Batter Bread Recipes

OATMEAL BATTER BREAD

Steps:

• COMBINE whole wheat flour, 1/2 cup of the white flour, yeast, sugar and salt in large bowl. Mix well.
• ADD water, butter, oats and egg to flour mixture.
• Beat at low speed of electric mixer just until dry ingredients are moistened.
• Beat at medium speed for 3 minutes.
• Using a wooden spoon, gradually stir in remaining 1 - 1 1/4 cups (250 - 300 mL) white flour adding enough to make a soft smooth dough.
• PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
• Let rise in a warm place (75°- 85°F/24°- 29°C) until doubled (35 - 40 minutes).
• TURN dough into greased 1 1/2 qt (1.5 L) round casserole or soufflé dish.
• LET RISE uncovered in warm place until doubled in size (30 - 35 minutes).
• BAKE at 375°F (190°C) on centre oven rack for 25 - 30 minutes, or until golden. Remove from dish immediately. Cool on wire rack.

OATMEAL BREAD I

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.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

OATMEAL-RAISIN BATTER BREAD

Steps:

• Preheat oven to 350°; butter a deep 1 ½ quart casserole and set aside.
• In a mixing bowl, combine the oats and milk, stir, and let stand until oats are softened, about 10 minutes.
• Add in eggs, butter, brown sugar, and raisins; stir until well blended.
• Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture; stir until well blended and smooth, adding more flour as necessary for a firm consistency.
• Scrape batter into the prepared casserole; bake until a straw inserted into the center comes out clean, about 1 hour.
• Let the bread cool slightly, then transfer to a wire rack to cool completely; to serve cut into slices.

BEST-EVER OATMEAL BROWN BREAD

Steps:

• Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
• In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

HERBED OATMEAL PAN BREAD

Steps:

• In a small bowl, combine boiling water and oats; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of 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 45 minutes., Punch dough down and press evenly into a greased 13x9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour. , Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm. Freeze option: After placing dough in pan and cutting diamond pattern, cover tightly and freeze. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 11/2 hours. Bake as directed.

SAVORY OATMEAL PAN BREAD

Steps:

• Preheat the oven to 400 degrees.
• Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade. Sift together the flour, baking powder, salt, and ground pepper and add to the oats. Add the remaining ingredients except 2 tablespoons of the olive oil and mix at medium speed or pulse together until well blended. Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
• Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes. Remove from the oven and spread the batter in the pan.
• Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle. Remove from the heat and serve hot, or allow to cool on a rack.

NO-KNEAD HONEY OATMEAL BREAD

Steps:

• In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.