Toasted Oat Oatmeal Bread Recipes

LEFTOVER OATMEAL BREAD

Steps:

• Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
• Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
• Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
• Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
• Heat the oven to 350 degrees F.
• Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

OATMEAL BREAD II

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting, and Start.

OATMEAL YEAST BREAD

Steps:

• In a saucepan over medium heat, bring milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn 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 hour. Punch dough down; divide in half. Shape into 2 loaves; transfer to greased 8x4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° until golden, 35-40 minutes. Remove from pans; cool on wire racks.

OATMEAL BREAD I

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.

TOASTED OATMEAL

Steps:

• Melt butter in a large heavy saucepan over medium heat. Add the oats, and toast, tossing and turning oats, until oatmeal is browned and fragrant, about 4 minutes. Add 4 cups water and salt, and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has evaporated and the oatmeal is tender, about 30 minutes for the Irish oatmeal and 10 minutes for the old-fashioned rolled oats. Serve hot with the toppings of your choice.

TOASTED OAT OATMEAL BREAD

Steps:

• Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown.
• In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well.
• In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.).
• Add warm liquid and egg to flour mixture.
• Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed.
• Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
• Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes.
• Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes.
• Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal.
• Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes.
• Heat oven to 375 degrees F.
• In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal.
• Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped.
• Remove from pans immediately; cool on wire racks.

TOASTED OATMEAL BREAD

Steps:

• In a bowl, combine 1 cup flour, sugar, yeast and salt; mix well. In a small saucepan, heat water, milk, molasses and butter until a thermometer reads 120°-130° (butter does not need to melt). Add to yeast mixture; beat on medium speed for 2 minutes. Add egg, oats and 2 cups flour; beat on high for 2 minutes. Stir in nuts and enough remaining flour to form a soft dough. Turn 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. Shape into two round loaves; place on greased baking sheets. With sharp knife, cut four parallel slashes on top of each loaf. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-30 minutes or until golden brown. Remove from pans; cool on wire racks.

TOASTED OATS BREAD

Steps:

• The night before making the bread, combine the flour, water, and starter. Cover and let sit in a warm spot.
• The night before making the bread, add the rolled oats to a dry cast iron or stainless skillet and place it over medium high heat. Stir the oats regularly, until the oats are fragrant, about 7 minutes. Transfer them to a medium bowl and stir in the boiling water. Cover and let sit overnight.
• Sift the whole wheat flour into a large mixing bowl. Reserving the bran for dusting the brotform. Add the bread flour and water to the sifted whole wheat flour. Stir with a wooden spoon or dough whisk.
• Add the starter to the large bowl. Use a dough whisk or wooden spoon to form a rough dough. Cover the bowl and let the dough rest for 30 minutes.
• Sprinkle the salt over the dough.
• With a wet hand, pinch and squeeze the salt into the dough. Keep pinching and folding the dough over itself until it is relatively smooth. Cover and let rest for about 30 minutes.
• Add the oats to the dough, and, using a wet hand, fold the dough over itself from all four "sides." Continue to fold until the oats are incorporated. Cover and let rest for 30 more minutes.
• Repeat the folding step 2 more times in 30 minute intervals. After the final time of folding, leave the covered bowl in a draft free area until the dough has almost doubled.
• Dust the insides of a brotform or a towel lined 9 inch bowl with the bran and some all purpose flour. You can also add a bit of rice flour to prevent sticking.
• Turn the dough out onto your work surface and flatten it into a disk. Without breaking the skin on the bottom, use the dough scraper to fold the dough in half. Turn the dough a quarter turn and continue folding until a ball is created. Leave it seam side down and use the sides of the dough scraper to tighten the dough ball further.
• Place shaped loaf seam-side up in the brotform. Cover with a damp tea towel or oiled plastic wrap and let sit for an hour or so to allow the loaf to almost double.
• You can use the finger dent test to see if the dough is ready (press the dough with a wet finger and if it springs back right away, wait another 15 minutes. If it comes back slowly, the dough is ready).
• Place a cast-iron combo cooker (or lidded Dutch oven) on the middle rack of your oven and preheat the oven to hot (we set ours to 450F).
• When ready to bake, remove the hot combo cooker from the oven and remove the lid. Cover your banneton with heavy duty parchment paper and place a plate over the parchment. Flip the whole thing over and lift off the brotform. Using the parchment paper, transfer the round along with the parchment on the bottom, into the hot shallow pan of the combo-cooker. Using a lame, sharp knife, or scissors, score the bread in the pattern you like.
• Bake for 30 minutes with the lid on. After 30 minutes, remove the pan from the oven and transfer the loaf to a baking sheet. Place the loaf back in the oven and continue baking for another 20 to 30 minutes, until the crust is dark golden brown and the bread sounds reaches an internal temperature of about 205 degrees F.
• Cool the loaf completely on a wire rack.

TOASTED OATS

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet with tin foil, if desired.
• Spread oats in a shallow layer on a cookie sheet.
• Bake for 15 to 20 minutes or until lightly browned, stir occasionally.