OAT WHOLE WHEAT BREAD
My Danish great grandmother made a bread very similar to this when my dad was a child. Going off memories my dad helped me recreate her recipe. This bread a deep golden brown on the outside and moist on the inside. Everyone agrees it's delicious toasted.
Provided by twistedsisterl
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h35m
Yield 20
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
- Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 24 g, Cholesterol 2 mg, Fat 1 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 190.8 mg, Sugar 2.2 g
OATMEAL WHEAT BREAD
My mother taught me to make this bread when I was 10 years old. And of the many kinds of breads I've baked over the years, this one is my favorite. I tastes marvelous and it's good for you!-Jackie Gavin, Essex Junction, Vermont
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until warm (110°-115°), stirring occasionally. , In a small bowl, dissolve yeast in warm water. Add the orange juice, oat mixture and whole wheat flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 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 hour. , Punch dough down. Shape into two loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40 minutes. Remove from pans to cool on wire racks; brush with butter.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).
OATMEAL WHOLE WHEAT QUICK BREAD
I found this on AllRecipes, posted by Zoe. She says "There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!" I have personally made this a number of times as a quick accompaniment to warm soup. The original recipe calls for an oven temp of 450, but I find this gets too brown if I go that high. Also, I have made this as both a rustic round loaf and in a loaf pan. When I want to make a round loaf I put it on a cookie sheet. It does flatten a bit while cooking, though, so if I want slices instead of wedges I will put it in a loaf pan and tent w/ foil to avoid burning the crust. Yes, the dough will be more like a batter than a traditional bread dough, but I promise it will come out as bread!
Provided by smellyvegetarian
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- 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 oil then stir in milk.
- Combine both mixtures and stir.
- Turn out onto a lightly loiled baking sheet and bake for about 20 minutes.
Nutrition Facts : Calories 129.7, Fat 3, SaturatedFat 0.6, Cholesterol 1.5, Sodium 250.6, Carbohydrate 22.7, Fiber 2.6, Sugar 5, Protein 4.3
WHOLE WHEAT OATMEAL BREAD
In Grand Valley, Ontario, Wendy Masters often slices into a tender loaf of this hearty bread featuring two popular grains. "It has a pretty golden crust and great flavor," she writes.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 9
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 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 101 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 205mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL WHOLE WHEAT QUICK BREAD
There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!
Provided by Zoe
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 88 calories, Carbohydrate 15.1 g, Cholesterol 1.6 mg, Fat 2.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 166.2 mg, Sugar 3.2 g
WHOLE WHEAT AND OATMEAL BREAD
I got this wonderful bread recipe on the Internet about a year ago, and I have made it exclusively ever since. It makes the best toast ever! I make the dough in my bread machine, then take it out and shape it into a Pyrex loaf pan to rise again and bake in the oven. It turns out perfect every time.
Provided by GranJan
Categories Yeast Breads
Time 2h5m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Add the ingredients to your bread machine pan according to your machine's instructions.
- Set to the dough cycle.
- When it is ready, take out the dough, shape into a loaf.
- This dough is very easy to handle.
- Place in a lightly greased or sprayed 8 1/2 x 4 1/2 loaf pan.
- Do not use a too large pan or your loaf will not turn out right.
- Cover and let rise about a half hour.
- Bake about 30 minutes at 350º or until nicely browned.
Nutrition Facts : Calories 213.4, Fat 4.2, SaturatedFat 0.8, Cholesterol 1.6, Sodium 357.2, Carbohydrate 38.5, Fiber 3.7, Sugar 5.8, Protein 6.5
OATMEAL WHEAT BREAD
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Oat Honey Whole Wheat Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 2 loaves
Number Of Ingredients 13
Steps:
- Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
- Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
- Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
- Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
- Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
- Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.
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