Toasted Oats Bread Recipes

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 OAT BREAD

Steps:

• Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
• In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
• In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
• On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.
• Place dough in greased bowl; cover loosely with saran wrap and cloth towel.
• Let rise in warm place until doubled in size, about 45 to 60 minutes.
• Punch down dough several times to remove all air bubbles.
• Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.
• Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.
• Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.
• In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
• Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.
• Ccool 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.