Whole Wheat Oat Bread Recipes

OATMEAL BREAD

Steps:

• Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
• Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don't add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
• First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
• Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
• Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
• Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

100% WHOLE-GRAIN OATMEAL BREAD FROM SCRATCH

Steps:

• Gather the ingredients.
• M​ix oats and whole-wheat flour in a bowl. Add the boiling water and stir. Stir in the honey, molasses, oil, and salt and let cool to lukewarm (about 1/2 hour or more). It's OK if it's room temperature, too.
• To the bowl, add the 1/4 teaspoon of instant yeast, the extra water and 1 cup of whole-wheat flour (e.g., whole-wheat white flour from King Arthur ). Stir until flour is wet and dough is homogeneous.
• Add more flour, 2 tablespoons at a time, and stir until a firm but sticky dough forms. Knead in the bowl when the dough is too stiff for a spoon. If the dough is still sticky when you turned it onto a lightly floured board, wet your hands with cold water for easier handling.
• Pat the dough into a 1-inch high rectangle. Knead by folding the dough over into thirds (like a letter) and then patting or pulling it back into a rectangle. Don't turn the dough 90 degrees. You want the gluten strands to line up in straight rows, which is hard enough with all that oatmeal and wheat bran .
• Fold it 2 more times, then dust with flour and cover with a clean cloth on the board in a cool place in the kitchen. For example, you can leave it from 5 p.m. until 9 p.m., folding it 2 more times at 2-hour intervals.
• After 3 to 4 hours at room temperature, gather the ungainly dough into a ball, wrap it in plastic wrap, and place it in a bowl in the refrigerator for up to 16 hours.
• Take dough out of refrigerator and fold 2 times on a floured board. Let rise until the chill comes off the dough and you see it get bigger in size.
• Form into a boule (round) or batard (long) shape, pulling the dough from the top to the underside and pinching closed on the bottom. Because of the oatmeal, this will not be smooth and the dough is still sticky at this point.
• Place the dough, top-side down, in a bowl (or on the baking sheet ) with a 1/4 cup of oatmeal in it and coat with oatmeal. Leave in proofing basket (e.g., a 2-quart Corningware vegetable bowl) until risen, about 2 hours. After the first hour, turn on the oven to heat to 450 F, preferably with a baking stone .
• Turn the loaf out onto a small piece of parchment paper or a floured baker's peel. Slash the top of the loaf with a sharp razor blade. You can slash a square pattern, for example.
• Place the loaf in the oven on the cornmeal- or flour-strewn stone and turn the oven temperature down to 400 F. Bake for 30 to 40 minutes or until the internal temperature reaches 190 F. Note: Those hard crusts you love are created with steam. You may create steam in the oven for the first 5 minutes. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven. Spray water the sides of the oven with a squirt bottle 2 or 3 times in the first 5 minutes. Turn oven down to 400 F and bake for 30 minutes or more until the internal temperature reaches 190 F. Bread steams itself dry, so let the bread cool for at least 2 hours before slicing or it may seem gummy inside.

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

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.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Steps:

• In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
• Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
• Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
• Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
• *If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.

OATMEAL WHOLE WHEAT QUICK BREAD

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.

WHOLE WHEAT OATMEAL BUTTERMILK BREAD

Steps:

• Fit a kneader blade on a heavy-duty stand mixer.
• Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
• In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
• In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
• After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
• Knead for 10 minutes.
• Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
• Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
• Generously grease a large bowl with oil.
• Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
• Remove and punch down dough.
• Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!).
• Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
• Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
• Bake for about 30 minutes in a 375°F oven.

WHOLE WHEAT AND OATMEAL BREAD

Steps:

• Add the ingredients to your bread machine pan according to your machine's instructions.
• Set to the dough cycle.
• When it is ready, take out the dough, shape into a loaf.
• This dough is very easy to handle.
• Place in a lightly greased or sprayed 8 1/2 x 4 1/2 loaf pan.
• Do not use a too large pan or your loaf will not turn out right.
• Cover and let rise about a half hour.
• Bake about 30 minutes at 350º or until nicely browned.

HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION

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.

WHOLE WHEAT OATMEAL BREAD (BREAD MACHINE)

Steps:

• Add the ingredients to your bread machine in order of manufacturers suggestions.
• Put on basic cycle; and light crust.
• After it starts kneading, look at it to see if you need to add a tad or two more water; you want it just right.