Oatmeal Rye Bread Recipes

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GRANDMA'S OATMEAL BREAD



Grandma's Oatmeal Bread image

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

1-1/2 cups boiling water
1 tablespoon butter
2 teaspoons salt
1/2 cup sugar
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup molasses
1/4 cup packed brown sugar
6 to 6-1/2 cups all-purpose flour, divided

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.

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

OATMEAL-RYE BREAD RECIPE - (4/5)



Oatmeal-Rye Bread Recipe - (4/5) image

Provided by MJH

Number Of Ingredients 10

1 cup oatmeal
2 tablespoons molasses
1/2 cup brown sugar
2 tablespoons lard
3 teaspoons salt
2 cups water, boiling
2 teaspoons yeast
1 cup water, warm
5 1/2 cups flour, divided
2 1/2 cups rye flour

Steps:

  • Combine rolled oats, molasses, brown sugar, salt, and lard in a large mixing bowl; add boiling water; stir well. Cool to lukewarm. In a separate bowl, proof yeast in lukewarm water. Add to warm, not hot, oatmeal mixture. Add 4 cups flour; beat well. Add remaining flour, mixing well after each addition. Knead until smooth and elastic. Shape in a ball; let rise in a warm place in a lightly greased bowl; cover with a damp cloth, until doubled. Punch down. Divide into two balls. Let rest 10 minutes. Shape into loaf. Place in a greased 5.5x10.5-inch loaf pan. Let rise until doubled. Bake 45 minutes in a preheated 375°F oven. While still warm, brush with melted butter if a tender crust is desired.

OATMEAL RYE BREAD



Oatmeal Rye Bread image

Make and share this Oatmeal Rye Bread recipe from Food.com.

Provided by Dienia B.

Categories     Yeast Breads

Time 4h45m

Yield 2 loaves

Number Of Ingredients 10

1 cup oatmeal
2 tablespoons molasses
1/2 cup brown sugar
2 tablespoons lard
3 teaspoons salt
2 cups water, boiling
2 teaspoons yeast
1 cup water, warm
5 1/2 cups flour, divided
2 1/2 cups rye meal, rye flour is what they meant

Steps:

  • Combine rolled oats, molasses, brown sugar, salt , and lard in a large mixing bowl; add boiling water; stir well.
  • Cool to lukewarm.
  • Proof yeast in lukewarm water.
  • Add to warm, not hot, oatmeal mixture.
  • Add 4 cups flour; beat well.( mianbao only had to add 3 3/4 cup flour ,just until stiff people ).
  • Add remaining flour, mixing well after each addition.
  • Knead until smooth and elastic.
  • Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.
  • Punch down.
  • Divide into two balls.
  • Let rest 10 minutes.
  • Shape into loaf.
  • Place in a greased 5-1/2 x 10-1/2 loaf pan.
  • Let rise until doubled.
  • Bake 45 minutes in a 375 degree Fahrenheit oven.
  • Brush with melted butter if tender crust is desired.

Nutrition Facts : Calories 1800.2, Fat 19.1, SaturatedFat 6, Cholesterol 12.2, Sodium 3533, Carbohydrate 360.3, Fiber 14.4, Sugar 65.8, Protein 42.5

OATMEAL RYE BREAD



Oatmeal Rye Bread image

This is a dense and delicious loaf from the Vegetarian Epicure Book Two. Note: This calls for 2 cups whole wheat flour and 2 cups all purpose flour - I was out of whole wheat flour when I made this and used 4 cups of white instead and it was delicious, still plenty hearty from the oats and rye. Passive work time/cooking time includes rising time.

Provided by pattikay in L.A.

Categories     Yeast Breads

Time 3h20m

Yield 2 loaves

Number Of Ingredients 9

2 (1/4 ounce) packages yeast
3 cups warm water
1/4 cup molasses
2 cups flour
2 cups whole wheat flour
1 tablespoon salt
2 cups dark rye flour
2 cups rolled oats
white flour (as needed)

Steps:

  • Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
  • Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
  • When all four cups of flour are stirred in, beat the mixture with a wooden spoon for about 10 minutes. It should be smooth and very soft.
  • Cover bowl with a towel and put in a warm place for 45 minutes.
  • The yeast sponge should rise considerably and be rather bubbly at the end of this time.
  • Now sprinkle salt over the sponge and fold together.
  • Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
  • Add enough white flour to make the dough manageable and turn onto a floured board, and knead for about 20 minutes till smooth and elastic.
  • Cover and let rise till doubled.
  • Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
  • Bake at 350°F for 40-60 minutes (depends on your oven and how crusty you like your bread - my loaves were just right at about 40-45 minutes. I brushed the loaves with butter after baking to soften the crust).

NATURALLY LEAVENED RYE AND OAT BREAD



Naturally Leavened Rye and Oat Bread image

Fresh-milled whole grain rye and oat flours take center stage in this delicious, naturally leavened pan loaf. With a smooth texture and earthy-fruity flavors, this bread is fantastic for simple toast or for smørrebrød: small open-faced sandwiches that are topped with smoked fish, cheese, vegetables, or in this photo: cream cheese, salmon roe, and tarragon.

Provided by Melissa Johnson

Categories     Recipes

Time 1h5m

Yield 12

Number Of Ingredients 7

360g home-milled rye berries or whole grain rye flour (2 ¾ cups flour)
100g home-milled oat groats or oat flour (1 heaping cup flour)
200g ripe sourdough starter (2/3 cup)
300g water (1 ¼ cups)
90g plain yogurt (⅓ cup)
22g honey (1 Tbsp)
10g salt (1 ¾ tsp)

Steps:

  • Starter/Levain
  • I made 200g of almost all-rye sourdough starter by feeding 40g starter with 80g water and 80g whole grain rye flour, and I used it when it was a little more than doubled in size. Other ways of building up this large amount of ripe starter are fine too.
  • Mixing and Bulk Fermentation
  • Combine all the ingredients in a large bowl and mix well. If possible, scrape the batter into a straight-walled dough bucket or separate out a tiny amount of dough to put in an aliquot jar to help track fermentation (explanation above, photo in the gallery below).
  • Cover and let the batter rise until it has expanded by about 75%. In my ~80°F lit oven, this was about five hours.
  • Shaping and Final Proof
  • Grease a non-stick loaf pan or line a regular loaf pan with parchment paper. I used a medium USA pan, which is 9 x 5 x 2.75 inches.
  • Scrape the batter out of your bowl or bucket directly into the loaf pan.
  • Repeatedly wet a spatula with water to smooth out the surface of the batter, dipping between the edges of the batter and the pan to create the curved edges of a loaf shape.
  • Sprinkle with rye flour if desired, cover, and let the batter rise about 2 centimeters. (See the gallery below for a sense of the expansion.)
  • Baking
  • Preheat your oven to 450°F for about 20 minutes with a pan on the bottom shelf. You'll pour boiling water into the hot pan when you load the bread into the oven. An alternate option for steam is to make a tight foil tent around the loaf pan and leave it on for the first 15-20 minutes of the bake.
  • Boil a cup of water.
  • Place the loaf pan in the oven and pour the boiled water on the hot pan below it, then quickly close the oven door.
  • Bake for 20 minutes, then lower the oven temperature to 390°F, and bake another 25-30 minutes. Rotate the pan if needed for even browning. The internal temperature of the bread should be over 208°F when it's done.
  • If possible, wait 24 hours before cutting the bread to let the inside set. You might want to rotate the loaf onto one long side and then the other during this setting period, so it doesn't get dense at the base. If you can't wait for the loaf to set, toast each slice to solidify the crumb.

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