Oatnbeerbread Recipes

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HONEY OAT BEER BREAD



Honey Oat Beer Bread image

This beer bread variation is super easy and tasty. It has a great flavor from the honey and oats. So quick, too!

Provided by SPEARL20

Categories     Bread     Quick Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 ¼ cups rolled oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon honey
1 (12 fluid ounce) bottle beer
¼ cup butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
  • In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top.
  • Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 24.7 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 307.2 mg, Sugar 2 g

HOMEMADE OATMEAL BREAD



Homemade Oatmeal Bread image

Oatmeal lends sweetness, texture, and nutrition to this homemade bread. Try it for breakfast, as a sandwich, or serve with a hearty soup.

Provided by Jennifer McGavin

Categories     Breakfast     Brunch     Dinner     Lunch     Side Dish     Bread

Time 3h10m

Yield 10

Number Of Ingredients 12

1/2 cup oatmeal
1/2 cup whole wheat flour
1 cup water (boiling)
1 tablespoon honey
Optional: 1 tablespoon molasses
1 tablespoon oil
1 teaspoon salt
1/4 cup water (warm, about 110 F)
2 teaspoons yeast
Pinch of sugar
1 1/2 to 2 cups all-purpose flour or bread flour
Optional: oatmeal for sprinkling on top

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 BEER BREAD



Oatmeal Beer Bread image

One nice thing about most beer breads is that they are quick. This one is no exception. The oatmeal gives it a "heartier" feel.

Provided by QueenJellyBean

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 8

1 cup rolled oats
2 cups flour
1 tablespoon salt
1/2 cup sugar
3 tablespoons baking powder
1/2 cup water
12 ounces room temperature beer
1/2 cup melted butter (for top)

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 5x9 loaf pan.
  • Combine oats, flour, salt, sugar, baking powder, water and beer and put into the prepared loaf pan.
  • Bake for 30 minutes. Generously brush top of loaf with melted butter, reserving some for a second brushing.
  • Return to oven and bake for 30-40 minutes more until a toothpick inserted in the middle comes out clean. Remove from the oven and brush with reserved butter.
  • Serve warm.

BERRY-OATMEAL BAKE



Berry-Oatmeal Bake image

This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.

Provided by Food Network Kitchen

Time 1h10m

Yield Serves 6

Number Of Ingredients 17

2 teaspoons unsalted butter
1 1/4 cups old-fashioned rolled oats
3 tablespoons light brown sugar
Kosher salt
1 2/3 cups plain unsweetened almond milk
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/3 cup skin-on sliced almonds
1/3 cup old-fashioned rolled oats
1/3 cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour
1/8 teaspoon ground cinnamon
Kosher salt
12 ounces frozen mixed berries, thawed (2 1/2 cups frozen; 1 1/2 cups thawed)
Two-percent Greek yogurt or low-fat milk, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
  • For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
  • For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
  • To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.

Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 45 milligrams, Sodium 140 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 6 grams, Sugar 25 grams

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.

OAT 'N BEER BREAD



Oat 'n Beer Bread image

This is my favorite way to make beer bread. I have increased the "health factor" with wheat flour, flax, oats and Splenda! Feel free to use 2T sugar in place of the splenda if you aren't a fan of the sweetener.

Provided by januarybride

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 8

1 1/4 cups self rising flour
1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup sunflower seeds
1 tablespoon flax seed
1 tablespoon flax seed meal
1 (12 ounce) bottle dark beer
1 tablespoon Splenda brown sugar blend (may sub 2T of Splenda)

Steps:

  • Place all flour, oats, seeds and sweetener in a large bowl and give it a stir or two.
  • Dump in the beer and stir only until just mixed. Do NOT overmix.
  • Pour into greased loaf pan; feel free to sprinkle some extra oats on top to make it look pretty.
  • Bake at 375 degrees for 1 hour.

Nutrition Facts : Calories 201, Fat 4.1, SaturatedFat 0.4, Sodium 251.6, Carbohydrate 33.3, Fiber 3.6, Sugar 1, Protein 6.1

OATMEAL BREAD



Oatmeal Bread image

This bread has a lightly sweet flavor with good texture and crust.-Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds, 20 slices).

Number Of Ingredients 7

1 cup warm water (70° to 80°)
1/2 cup molasses
1 tablespoon canola oil
1 teaspoon salt
3 cups bread flour
1 cup quick-cooking oats
1 package (1/4 ounce) 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., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Bake according to manufacturer's directions.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

OAT-BRAN BREAD



Oat-Bran Bread image

I was a novice at break making when a neighbor gave me this recipe 15 years ago. Now bread making is one of my favorite things to do. This recipe won a blue ribbon at the Clackamas County Fair in 1993.

Provided by Taste of Home

Time 50m

Yield 4 loaves (16 slices each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
4-1/2 cups warm water (110° to 115°), divided
3/4 cup vegetable oil
3/4 cup sugar
1/4 cup molasses
2 teaspoons salt
1/4 cup toasted wheat germ
1/4 cup oat bran
2 cups quick-cooking oats
3 cups whole wheat flour
7 to 7-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add 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 and shape into four loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. Remove from pans and cool on wire racks.

Nutrition Facts : Calories 116 calories, Fat 3g fat, Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.

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