Oatmeal Wholewheat Bread Recipes

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OAT WHOLE WHEAT BREAD



Oat Whole Wheat Bread image

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

2 cups 2% reduced fat milk
1 (.25 ounce) package active dry yeast
1 ½ tablespoons white sugar
2 ½ cups whole wheat flour
2 cups all-purpose flour, or as needed
½ cup oatmeal
1 ½ teaspoons salt

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 WHOLE WHEAT QUICK BREAD



Oatmeal Whole Wheat Quick Bread image

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

1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons honey
1 tablespoon olive oil
1 cup 1% low-fat milk

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



Whole Wheat Oatmeal Bread image

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

1-1/4 cups water (70° to 80°)
2 tablespoons honey
2 tablespoons butter, softened
1-1/4 teaspoons salt
2 tablespoons nonfat dry milk powder
1-3/4 cups bread flour
1 cup whole wheat flour
1/3 cup quick-cooking oats
1-1/4 teaspoons active dry yeast

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



Oatmeal Whole Wheat Quick Bread image

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

1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons honey
1 tablespoon vegetable oil
1 cup milk

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-GRAIN OAT BREAD



Whole-Grain Oat Bread image

Bulghur wheat -- wheat grains without the bran that have been steamed,dried, and crushed -- gives this bread a slightly nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 11

1 cup steel-cut oats
2 cups boiling water
1/3 cup bulghur wheat
3 tablespoons honey
1/2 cup warm water (about 110 degrees)
1 envelope active dry yeast (1 scant tablespoon)
1 1/2 cups whole-wheat flour
1 tablespoon plus 1 teaspoon coarse salt
2 to 3 cups all-purpose flour
Unsalted butter, room temperature, for bowl and pan
1/2 cup old-fashioned rolled oats

Steps:

  • In a medium bowl, cover steel-cut oats with the boiling water. Let stand until room temperature. Stir in bulghur wheat and honey; set aside.
  • Place the warm water in a small bowl. Sprinkle yeast over water. Let stand until foamy, about 5 minutes.
  • In the bowl of an electric mixer fitted with the dough hook, combine the reserved oat mixture with the yeast mixture, whole-wheat flour, and salt. Add the all-purpose flour until the dough is tacky, but not sticky. Continue kneading about 5 minutes more.
  • Place dough in a buttered bowl, and cover with buttered plastic wrap directly on the surface. Let rise in a warm place until doubled in bulk, about 90 minutes, or refrigerate overnight.
  • Turn out dough onto a clean work surface; form into a loaf about 9 inches long. Lightly mist with water; sprinkle with rolled oats. Place in a well-buttered 9-by-5-by-2 1/2-inch loaf pan; let stand until doubled in bulk, about 1 hour.
  • Preheat oven to 375 degrees. Using a serrated knife, slash top of loaf lengthwise down center. Place immediately in oven. Bake until nicely browned and cooked through, about 1 hour. Remove from pan; let cool on a wire rack.

OATMEAL WHEAT BREAD



Oatmeal Wheat Bread image

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

1-3/4 cups boiling water
1 cup quick-cooking oats
1/2 cup molasses
1/4 cup shortening
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup orange juice
2-1/2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
Melted butter

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).

WHOLE-WHEAT OAT BREAD



Whole-Wheat Oat Bread image

This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey and cheddar. Martha made this recipe on "Martha Bakes" episode 811.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 round loaf

Number Of Ingredients 10

1 1/2 cups plus 2 tablespoons water
1 1/2 cups plus 1 tablespoon old-fashioned rolled oats
1 1/2 cups bread flour, plus more for dusting
1 1/2 cups whole-wheat flour
1/4 cup powdered nonfat dry milk
1/4 cup unsulfured molasses
1 envelope (1/4 ounce) active dry yeast
3/4 teaspoon kosher salt
Safflower oil, for brushing
1 large egg white, lightly beaten

Steps:

  • In a saucepan, bring water just to a simmer. Pour the water over 1 cup oats in a bowl. Stir in molasses; let stand until mixture cools to warm, 10 minutes. Meanwhile, in a food processor coarsely grind 1/2 cup rolled oats. Transfer to bowl; add both flours and dry milk.
  • Sprinkle oat-molasses mixture with yeast. Stir in 1 cup flour mixture, and then the salt. Stir in remaining flour mixture, 1 cup at a time.
  • Turn dough out onto a floured surface. Using floured hands, knead until smooth, 5 to 10 minutes. Transfer dough to a lightly oiled bowl; turn to coat. Loosely cover with plastic wrap; let dough rise in a warm spot until doubled in bulk, 1 hour. Punch down dough. Transfer to a lightly floured surface. Knead dough once or twice. Flatten into a 9-inch circle.
  • Pull edges of dough up and in toward center; pinch to seal. Turn dough over. Pull down on dough with cupped hands to stretch top; pinch edges at bottom. Wrap hands around sides of dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high. Place on oiled baking sheet, seam side down. Cover with oiled plastic wrap. Let rise until dough doubles in bulk, 45 minutes to 1 hour.
  • Preheat oven to 400 degrees. Score an "X" in top of dough. Brush with egg white; sprinkle remaining oats. Bake 10 minutes. Reduce oven to 350 degrees. Bake, rotating sheet halfway through, until bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack before slicing.

Nutrition Facts : Calories 303 g, Fat 4 g, Fiber 6 g, Protein 11 g, Sodium 131 g

OATMEAL WHEAT BREAD



Oatmeal Wheat Bread image

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

2 cups whole milk
1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping
1/2 cup warm water (105-115°F)
2 tablespoons active dry yeast (from 3 packages)
1/2 cup mild honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
3 cups stone-ground whole-wheat flour
About 2 cups unbleached all-purpose flour
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water
Special Equipment
2 (8- by 4-inch) loaf pans

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.

HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION



Honey Wheat Oatmeal Bread - All Whole Grain Version image

This is now our daily bread -- my daughter makes it several times a week in our bread machine. This has replaced the earlier version that I have posted because we've tried to eliminate white flour from our diets wherever possible. The vital wheat gluten is what makes it possible for the bread to rise nicely. Gluten is the protein part of the wheat kernel, and you can buy a powdered form of it at most health food or whole food stores -- that's what you need for this recipe to work. Without the gluten, it'll be a brick. So, get the gluten unless you want to build a bread wall. Cooking time is for the white bread cycle on our machine. Your time may vary.

Provided by ThatBobbieGirl

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 8

10 fluid ounces warm water
1 tablespoon olive oil
1/3 cup honey
1 teaspoon salt (we use Real Salt)
1 cup rolled oats (freshly rolled by DangerBoy at our house)
3 cups whole wheat flour (freshly ground, if possible)
2 tablespoons vital wheat gluten
2 teaspoons instant yeast

Steps:

  • Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
  • If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
  • I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
  • I never noticed any difference except that the whole wheat cycle took a lot longer.
  • Your machine may yield different results, tho.
  • If you like crusty bread, just let the finished bread set on a rack to cool.
  • If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.

Nutrition Facts : Calories 2019.5, Fat 28.4, SaturatedFat 4.4, Sodium 2355.3, Carbohydrate 410.2, Fiber 49.1, Sugar 95, Protein 61.8

BEST-EVER OATMEAL BROWN BREAD



Best-Ever Oatmeal Brown Bread image

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

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
2/3 cup packed dark brown sugar
1/2 cup old-fashioned oats
1/3 cup ground flaxseed or flaxseed meal
1 teaspoon baking soda
1 teaspoon salt
1 2/3 cups buttermilk

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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Instructions. In a medium bowl, combine the bread flour, oats, kosher salt, and shortening. Set aside. In a large mixing bowl (or the bowl of a standing mixer), add water and yeast. Let stand 3 to 5 minutes. Stir in the egg, molasses, and half of the flour mixture.
From wellplated.com


WHOLE WHEAT HONEY OATMEAL BREAD | GIRL VERSUS DOUGH
2013-09-12 Heat oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick). Sprinkle oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely. Did you make this recipe?
From girlversusdough.com


WHOLE WHEAT OATMEAL HONEY BREAD FAST2EAT | FAST2EAT
2018-08-24 Cook Time: 3 hours 45 minutes. Waiting time: 15 minutes. Total Time: 4 hours 5 minutes. If you’re looking for a simple homemade bread with wholesome ingredients, this Whole Wheat Oatmeal Honey Bread is it. It uses a combination of whole wheat, oats and white flour, and it’s sweetened with honey. Servings: 16 slices.
From fast2eat.com


10 BEST BREAD MACHINE OATMEAL WHOLE WHEAT BREAD RECIPES
2022-04-28 Avocado, Egg and Pepper Jack Grilled Cheese Sandwich on Whole Wheat Bread 365 Days of Slow Cooking. pepper jack cheese, eggs, pepper, butter, whole wheat bread, Dijon mustard and 3 more.
From yummly.com


NUTTY OATMEAL & WHOLEWHEAT BREAD – BREAD MACHINE VERSION
2015-01-22 It took me two tries to get this recipe the way I wanted it… and it was definitely worth the effort. Nutty Oatmeal & Wholewheat Bread has a delicious, nutty taste. And it’s good for you! There’s a cup of oatmeal and a cup of wholewheat flour, plus a cup of regular bread flour (because I don’t like heavy bread). I added 1 tablespoon of ...
From myyellowfarmhouse.com


THE BEST CRUSTY NO-KNEAD OATMEAL BREAD - BAKED GREENS
2018-01-04 Instructions: Put all ingredients into a large bowl and stir with a wooden spoon until combined. The dough will be sticky. Cover the bowl with plastic wrap or a clean kitchen towel and let sit in a warm place at room temperature for 1-2 hours, or until about doubled in size. Once risen, stir the dough again to roughly form a ball, cover, and ...
From bakedgreens.com


WHEAT SANDWICH BREAD RECIPE WITH OATS | WHOLE WHEAT GRAIN BREAD
Instructions. Lightly butter 9x5x3 bread loaf pan. Gently warm milk and water to about 115°F/46°C. Combine water, milk, yeast, honey, and molasses in the bowl of a standing mixer. Stir to dissolve yeast. (If you aren't sure if your yeast is good, wait 5 …
From whiteonricecouple.com


WHOLE WHEAT BREAD RECIPE WITH OATMEAL AND FLAXSEEDS
To begin making the Whole Wheat Bread Recipe with Oatmeal and Flaxseeds, soak the oats in the warm water and allow it to rest until moderately soft. Sift both the flours together and set aside. In a large mixer or a bowl, add the flour, yeast begin and all the remaining ingredients and knead to a smooth dough,
From archanaskitchen.com


SIMPLE OATMEAL BEER BREAD MADE WITH WHOLE WHEAT FLOUR
Preheat oven to 350ºF. Spray a 9 x 5 loaf pan with non-stick cooking spray. Combine flour, oats, baking powder, baking soda, salt and brown sugar. Stir until well combined. Stir in buttermilk and beer. Stir in walnuts. Add batter to loaf pan. Bake for 1 hour and 10 minutes or until toothpick comes out clean.
From chocolateslopes.com


GRANDMA'S WHOLE WHEAT SUNFLOWER HONEY OATMEAL BREAD
2015-09-18 Heat milk in a small saucepan over low heat until milk is warm (about 115 degrees F). Remove from pan, stir in oats, yeast and honey. Let the mixture sit for 10 minutes until yeast begins to foam. Next, stir in melted butter (or oil). Add in whole wheat flour, salt and cinnamon and mix with a spoon until a dough begins to form.
From ambitiouskitchen.com


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