Steel Cut Oat Soda Bread Recipes

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BROWN SODA BREAD WITH STEEL CUT OATS



Brown Soda Bread with Steel Cut Oats image

Number Of Ingredients 10

2 1/2 cups sifted, whole wheat flour (11 1/4 ounces)-see note
1/2 cup sifted, all-purpose flour (2 ounces)
1/2 cup steel cut oats, plus 1 tablespoon for sprinkling on top
1/4 cup brown sugar
1 tablespoon flax meal (could substitute pecan meal or wheat germ if you don't have flax)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups low-fat buttermilk, well shaken
1 large egg, lightly beaten

Steps:

  • Preheat oven to 325 degrees and grease a 1 1/2-quart round baking dish or 9×5-inch loaf pan very well. (I like to also line with parchment paper. The pan needs to be well oiled for easy removal the bread.) As I mentioned, when baking, I really like to weigh ingredients, especially flour. It really makes the process go so much faster-just pour into mixing bowl and there are fewer dishes to wash! Importantly, it also eliminates the tendency to get too much flour in the measuring cup, leading to a heavier baked good. So, weigh or carefully measure the flours into a large mixing bowl. Add oats, sugar, flax meal, baking soda, baking powder, and salt. Mix thoroughly, then make a little well in the middle to pour your wet ingredients. Combine buttermilk and egg. Pour into well in dry ingredients and blend, folding carefully until mixture is just combined. Avoid over-mixing: this will improve the texture of the finished product. Spoon mixture into prepared pan, then sprinkle with reserved steel cut oats. Bake for 55-65 minutes or until a toothpick inserted into center comes out clean. The last time I made this, I used a round casserole and it took exactly 55 minutes in my oven. All ovens vary a little, so I always check on baked goods a few minutes early so I don't overcook and dry them out. Cool in pan for 10 minutes. Then remove to a wire rack. Bread tastes great warm or cooled, with or without butter. I also adore it leftover, toasted and topped with strawberry jam!

BROWN SODA BREAD WITH OATS



Brown Soda Bread With Oats image

For years I've been trying to make a moist soda bread loaf like the kind I love to eat when I'm in Ireland. Finally I've achieved it with this recipe, which is adapted from Bon Appétit's recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, side dish

Time 1h

Yield 1 loaf, about 12 slices

Number Of Ingredients 9

Soft butter for the bread pan
125 grams (approximately 1 cup) whole-wheat flour
62 grams (approximately 1/2 cup) unbleached all-purpose or bread flour
25 grams (2 rounded tablespoons) steel-cut oats, either regular or quick-cooking
40 grams (approximately 1/3 cup) rolled oats
8 grams (approximately 2 teaspoons, tightly packed) brown sugar
3.5 grams (1/2 teaspoon) salt
10 grams (2 teaspoons) baking soda, sifted
290 grams (approximately 1 1/4 cups) buttermilk

Steps:

  • Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
  • In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
  • Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
  • Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams

STEEL-CUT OATMEAL



Steel-Cut Oatmeal image

Delicious and hearty breakfast.

Provided by rblakley

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 35m

Yield 4

Number Of Ingredients 10

3 ½ cups water
1 dash salt
1 cup steel-cut oats
½ cup milk
½ cup cashews
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
2 tablespoons flaked coconut
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch white sugar, or to taste

Steps:

  • Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
  • Cook oats until thick and soft, 20 to 30 minutes.
  • Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
  • Sprinkle sugar over the oats to serve.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 41.8 g, Cholesterol 2.4 mg, Fat 12 g, Fiber 5.7 g, Protein 10.5 g, SaturatedFat 3.1 g, Sodium 232.8 mg, Sugar 8.4 g

WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD



Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread image

This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.

Provided by judy2304

Categories     Bread     Yeast Bread Recipes

Time 22h35m

Yield 24

Number Of Ingredients 15

2 cups steel-cut oats
5 cups bread flour
4 cups whole wheat flour
¾ cup nonfat dry milk powder
6 tablespoons coconut sugar
3 tablespoons vital wheat gluten
2 tablespoons kosher salt
2 tablespoons flax seeds, crushed
¾ teaspoon active dry yeast
5 cups water
6 tablespoons vegetable oil
3 tablespoons raw apple cider vinegar (such as Bragg®)
2 tablespoons all-purpose flour, or as needed
1 egg
1 tablespoon water, or as needed

Steps:

  • Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
  • Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
  • Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
  • Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
  • Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
  • Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
  • Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
  • Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
  • Remove loaves from pans and cool on a wire rack.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g

STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS



Steel-Cut Oatmeal and Blueberry Muffins image

If you're investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what's left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don't think of yourself as a baker, these are easy and come together quickly - a second day breakfast off the first day's work.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, main course, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour

Steps:

  • Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
  • Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
  • Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 7 grams, TransFat 0 grams

STEEL CUT OAT BREAD



Steel Cut Oat Bread image

I love steel cut oats so I was very pleased to find this recipe. It originally came from the Joy of Cooking but I've tweaked it.

Provided by joan.keith

Categories     Breads

Time 3h40m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 10

1 cup steel cut oats
1/4 cup dark molasses
1 tablespoon softened butter
3/4 teaspoon salt
2 cups boiling water
2 cups sifted all-purpose flour
1/4 cup warm water
1/4 ounce dry yeast
2 cups sifted all-purpose flour
1 cup nuts, coarse-chopped (optional)

Steps:

  • Measure oats, molasses, butter and salt into a mixing bowl.
  • Pour boiling water over these ingredients. Stir in 2 cups flour. Cool.
  • While this mixture is cooling mix dry yeast with 1/4 cup warm water.
  • After flour mixture is cool add yeast mixture and stir in 2 cups flour. Add nuts if desired. Knead mixture until smooth and let rise in a covered greased mixing bowl. When mixture is doubled punch down and form into loaf.
  • Preheat oven to 375 Place dough in a 5" x 9" greased loaf pan. Let rise until doubled. Bake bread 40 - 50 minutes or until brown.

STEEL CUT OAT SODA BREAD



Steel Cut Oat Soda Bread image

Trying to eat healthier for the new year. I've bought some flax and found this recipe to use it. This is great for breakfast on the go or after a workout.

Provided by chia2160

Categories     Breakfast

Time 1h

Yield 18 serving(s)

Number Of Ingredients 12

1 1/2 cups cranberries
2/3 cup orange juice
1 cup whole wheat flour
1 cup oat flour
1 cup steel cut oats
1/2 cup flax seed meal
1 teaspoon sea salt
1 tablespoon baking soda
1/2 cup turbinado sugar
1/4 cup canola oil
1 3/4 cups low-fat buttermilk
2 eggs, beaten

Steps:

  • Preheat oven to 350°F.
  • Grease a 9 x 13-inch pan and set aside.
  • Soak steel cut oats and buttermilk in a small bowl for at least 5 minutes.
  • In a medium bowl, combine the dry ingredients; flours, flaxseed meal, salt, baking soda and sugar.
  • In a large bowl, combine the oil, eggs, orange juice, buttermilk with steel cut oats and cranberries. Stir until combined.
  • Pour the dry ingredients into the wet ingredients and mix well. Pour into the pan and bake 45-50 minutes.

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