OATMEAL BREAD
I have been making this recipe since my daughter was small. I love to serve it warm with home-made strawberry or blackberry jam. So yummy. Makes great sandwiches too.
Provided by Mysterygirl
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Soften yeast in the warm water.
- Combine the boiling water, 1 cup oats, molasses, butter and salt.
- Cool to lukewarm.
- Stir in 2 cup of the flour, beat well.
- Add the softened yeast and 2 beaten eggs, beat well.
- Stir in enough of the remaining flour to make a soft dough.
- Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
- Shape into a ball.
- Place in a lightly oiled bowl, turning once to grease the surface of the dough.
- Cover and let rise in a warm place until double (about 1 hour).
- Punch dough down, turn out onto a lightly floured surface.
- Divide dough in half and cover with the bowl.
- Let rest 10 minutes.
- Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
- Shape dough into loaves.
- Place the loaves into the pans.
- Cover and let rise in a warm place until double (about 30- 45 minutes).
- Mix the beaten egg white with the tablespoon of water.
- Brush the tops of the loaves with this mixture.
- Sprinkle the tops of the loaves with a few more rolled oats.
- Bake at 375°F till done, about 40 minutes.
- Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
- Remove from pans and cool on a rack.
OATMEAL BREAD
Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey.
Provided by Lauren Allen
Categories Appetizer Breakfast side course
Time 4h
Number Of Ingredients 10
Steps:
- Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
- Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don't add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
- First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
- Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
- Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
- Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.
Nutrition Facts : Calories 1157 kcal, Carbohydrate 192 g, Protein 40 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 79 mg, Sodium 2080 mg, Fiber 28 g, Sugar 82 g, ServingSize 1 serving
OATMEAL BREAD II
Make an outrageously delightful oatmeal bread from your bread machine
Provided by Liz B.
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting, and Start.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 6.1 g, Cholesterol 0.2 mg, Fat 2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 317.9 mg, Sugar 3.4 g
GRANDMA'S OATMEAL BREAD
My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 slices each).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out 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 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.
Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
BREAD MACHINE OATMEAL BREAD
This is a very nice, basic oatmeal bread for your bread machine that I do make fairly often. The ingredients are simple, and great for those avoiding dairy products, since it's made with water. I think you'll like it. NOTE: I never tried it with wheat germ, but I'd bet it would be great! Baking time will vary based on your machine.
Provided by Charmed
Categories Yeast Breads
Time 5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- PUt ingredients into the bread machine according to manufacturer's directions.
- Bake on basic white 1.
- 1.5 pound setting.
Nutrition Facts : Calories 1575.9, Fat 24.3, SaturatedFat 12.1, Cholesterol 45.8, Sodium 3081.4, Carbohydrate 297.4, Fiber 15.8, Sugar 35.8, Protein 41.2
HOMEMADE OATMEAL BREAD
Steps:
- Gather the ingredients.
- Mix the oats and whole wheat flour in a bowl.
- Add the boiling water and stir.
- Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
- In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
- Add the yeast to the oat mixture and mix well.
- Start adding the all-purpose flour 1/2 cup at a time until a firm dough forms.
- Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
- Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
- Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
- Shape the bread into a sandwich loaf and place it in the pan.
- Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
- Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
- Meanwhile, heat your oven to 450 F for 1/2 hour; if using a baking stone, heat for 1 hour.
- Slash the top of the loaf with a sharp razor blade.
- Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
- Let the bread cool for about 1 hour or so before serving.
- Place an old roasting pan on the rack below the baking stone (if using) or the rack below where the loaf pan will go. After you put the bread in the oven, fill the roasting pan with 2 cups of boiling water.
- Using a squirt bottle, spray water on the sides of the oven two or three times within the first 5 minutes of baking.
- Turn the oven down to 400 F and bake for 30 minutes or more, until the internal temperature of the bread reaches 190 F.
- Bread steams itself dry, so let the loaf cool for at least 2 hours before slicing or it may seem gummy inside.
- Enjoy!
Nutrition Facts : Calories 141 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 129 mg, Sugar 2 g, Fat 2 g, ServingSize 1 loaf (10 servings), UnsaturatedFat 0 g
OATMEAL BREAD I
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
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
SOFT OATMEAL BREAD
My husband loves to make this bread. With its mild oat taste and soft texture, it's sure to be a hit with the whole family. Slices also are delicious toasted for breakfast. -Nancy Montgomery, Plainwell, Michigan
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 20 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed)., Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
BEST-EVER OATMEAL BROWN BREAD
Enjoy this brown bread made with oatmeal, flaxseed and whole wheat flour - deliciously wholesome bread!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 10 g, TransFat 0 g
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4.6/5 (28)Calories 137 per servingTotal Time 12 hrs 15 mins
- To make the overnight soaker: In a mixing bowl, combine the oats and water. Stir thoroughly, cover, and let sit overnight (8 to 12 hours) at room temperature.
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl or the bowl of your stand mixer, combine the overnight soaker with the remaining dough ingredients. Mix and knead to make a soft, elastic dough; if the dough seems dry, knead in an additional 1 to 2 tablespoons (14g to 28g) water. If you're using a stand mixer with dough hook, the mixing/kneading process will take about 3 minutes on low speed followed by 5 to 6 minutes on medium speed.
- Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a reusable cover. Let the dough rise for 1 hour.
- Uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. Bring the dough up from the bottom of the bowl, and fold it over on top of itself. Turn the bowl 90° and repeat; repeat twice more (for a total of four times), turning the bowl 90° each time. This process, which helps develop the dough, is called a fold. Re-cover the bowl, and let the dough rise for another hour.
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