Oatmeal Breakfast Bread Recipes

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 BREAD

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.

APPLE OATMEAL BREAKFAST BREAD

Steps:

• For the crumble topping: Combine the oats, butter, brown sugar and cinnamon in a small bowl; set aside.
• For the bread: Preheat the oven to 350 degrees F. Cut out an 8-by-4-inch rectangle of parchment paper and put in the bottom of a 9-by-5-inch loaf pan. Spray the pan and paper with cooking spray.
• Put the oats in a blender and blend to a flour-like consistency. Combine the oat flour, wheat flour, cinnamon, baking powder, baking soda and salt in a large bowl.
• Combine the honey, oil, vanilla and eggs in a medium bowl; add the sugar, stirring until combined. Add the apples and stir until well combined. Add the flour mixture and stir just until combined. Gently stir in the walnuts.
• Pour the batter into the prepared loaf pan and sprinkle with the crumble topping. Bake until a wooden pick inserted in the center comes out clean, about 1 hour. Cool in the pan on a wire rack 10 minutes, then remove from the pan to the rack and cool completely.

SOFT OATMEAL BREAD

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.

OATMEAL BREAKFAST BREAD

Steps:

• Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess.
• Put the pan on a baking sheet.
• In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed. Set aside.
• Whisk together the eggs, applesauce, oil and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case.
• in which less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.
• Bake for 55 to 65 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean. Transfer the bread to.
• a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.

OATMEAL RAISIN WALNUT BREAKFAST BREAD

Steps:

• Preheat oven to 350.
• Mix dry ingredients in a medium mixing bowl. Mix wet ingredients in a small bowl.
• Add to dry ingredients and stir until just mixed. Batter will be lumpy.
• Pour into a greased 8 or 9 inch square pan.
• Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting.

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.