OATMEAL WHOLE WHEAT QUICK BREAD
There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!
Provided by Zoe
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- 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 vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
- Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 88 calories, Carbohydrate 15.1 g, Cholesterol 1.6 mg, Fat 2.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 166.2 mg, Sugar 3.2 g
OAT WHOLE WHEAT BREAD
My Danish great grandmother made a bread very similar to this when my dad was a child. Going off memories my dad helped me recreate her recipe. This bread a deep golden brown on the outside and moist on the inside. Everyone agrees it's delicious toasted.
Provided by twistedsisterl
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h35m
Yield 20
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
- Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 24 g, Cholesterol 2 mg, Fat 1 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 190.8 mg, Sugar 2.2 g
BEST EVER SOURDOUGH OATMEAL BREAD
Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It's a bit lighter than many sourdoughs, with a softer texture.
Provided by Renee Pottle
Categories Bread
Time 50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl or your stand mixer bowl.
- Combine until a loose dough forms. Cover and let sit 30 minutes.
- Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
- Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
- Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
- If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
- When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.
HONEY WHEAT SOURDOUGH BREAD
We've been enjoying this slightly sweet bread almost daily for more than 10 years. A fellow teacher shared the recipe with me when my family lived in New York. I was sure to pack up the recipe when we headed west. &Mdash; Evelyn Newlands, Sun Lakes, Arizona
Provided by Taste of Home
Time 45m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose 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. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Brush with oil. Bake at 375° until browned, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE WHEAT OAT PORRIDGE SOURDOUGH BREAD
Oat porridge brings a custardy tenderness to the texture of this 100% whole wheat sourdough bread. The slightly sweet oats are in harmony with the red wheat flavor of yecora rojo wheat, which has enough gluten strength to keep the bread airy despite being porridge heavy and whole grain all the way.
Provided by Melissa Johnson
Categories Recipes
Time 1h55m
Number Of Ingredients 12
Steps:
- Porridge
- Melt the butter in a small sauce pan, add the flaked oats and wheat (or just flaked oats), and stir to combine.
- Add the milk and cook on low heat for a few minutes.
- Turn off the heat and leave the porridge covered to cool and absorb any remaining milk.
- Autolyse
- Mix together the flour and water until they are thoroughly combined. Cover and let sit for about an hour.
- Mixing, Gluten Development, and Bulk Fermentation
- Add the sourdough starter and salt to the dough by gently folding and kneading it in. Cover and let the dough rest for 30 minutes.
- Laminate the dough to add the cooled porridge to it. The photo gallery below and a video in this article show how to laminate dough.
- Do two rounds of gluten development with 30-minute rests in between. I recommend stretching and folding for both rounds to spread the porridge more evenly through the dough. Add more rounds if your oat porridge seems very clumpy after the second round.
- Let the dough continue to rise for a few hours until it has increased in size by 60-70%. My dough fermented for a total of 5.5 hours in warm temps (low 80s) on a Raisenne dough heating pad. Depending on your starter strength and dough temperature, the first rise may be shorter or longer.
- Shaping and Topping
- Scrape your dough out of the bowl onto a lightly floured work surface.
- Gently stretch the dough outward a bit and then shape it into a batard, boule, or oblong loaf depending on your proofing basket shape.
- Evenly spread the 1/2 cup optional flaked oats on your work surface in the shape of the dough (round, oval, oblong). Brush or spray water on the top of your dough and flip it onto the oats to coat the dough surface. Then place the dough oat-side down in your proofing basket. Scoop up some of the extra oats and "drizzle" them down the edges of the dough to further coat it and prevent sticking.
- Final Proof
- Numerous proofing strategies are valid for this dough (and all doughs). I proofed at room temperature for 30 minutes, and then in the refrigerator for 12 hours. This increases the sourness of the bread a bit compared with shorter, all-room temperature proofing. I baked the dough straight from the refrigerator without warming it up first. If you want to proof the dough entirely at room temperature; 1-2 hours should be sufficient for the dough to rise 1-2 cm up the sides of the basket. (See the photo gallery below for target dough expansion.)
- Baking
- Preheat your oven and baking vessel to 500F for at least 30 minutes.
- Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel.
- Score the dough. This is easiest to do with scissors rather than trying to saw through the oats with a lame blade, then cover and return the vessel to the oven.
- If your baking vessel is made of ceramic/clay, bake at:
- 500°F for 20 minutes, lid on
- 450°F for 5 minutes, lid on
- 450°F for 10 minutes, lid off
- If your baking vessel is cast iron, bake at:
- 500°F for 15 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.
- 450°F for 10 minutes, lid on
- 450°F for 10 minutes, lid off
- When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.
TOASTED BUCKWHEAT PORRIDGE SOURDOUGH BREAD
Toasted buckwheat porridge sourdough bread has a delicious and distinctive flavor that makes an awesome avocado toast and also pairs well with smoked salmon and cream cheese. The buckwheat groats add a lovely texture and mouthfeel to the crumb, softer than most seeds but more noticeable than oat porridge in bread.
Provided by Melissa Johnson
Categories Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Porridge
- Toast the buckwheat groats on the stove in a dry pan over medium heat, stirring regularly to prevent burning. When you smell a toasty aroma and most of the groats are a light-to-medium brown, remove from the heat and transfer to a bowl.
- Pour boiling water over the groats with at least an inch extra water over the groat level, cover and let soak for about an hour.
- Dough
- Mix all the dough ingredients in a bowl until thoroughly combined and cover.
- Stretch and fold the dough at the 20- and 40-minute marks.
- Drain the toasted buckwheat porridge in a tight-mesh colander, shaking the colander a bit to eliminate as much excess liquid as possible and also letting the porridge sit in the colander for about 5 minutes, with a bowl underneath to prevent a mess.
- See the photo gallery below for a visual explanation of these instructions: About an hour after mixing the dough, stretch it out into a large rectangle on a clean, slightly damp work surface. Place about 1/3 the buckwheat porridge down the center of the dough, fold the left side of the dough over the buckwheat, layer more buckwheat onto the dough and fold the right side over the buckwheat, layer more buckwheat onto half the dough and fold the dough one more time. Return the dough to your bowl or a straight-walled container and cover.
- Stretch and fold the dough at roughly 20-minute intervals at least twice more during the second hour since mixing.
- Let the dough grow by about 50%. The heavy weight of the buckwheat porridge will limit the dough's expansion, so this is actually a lot of fermentation. In a cool kitchen ~67F, this expansion took about 7 hours from when I mixed the dough.
- Scrape the dough out onto a heavily floured work surface and pre-shape it into a ball. Cover it with an inverted bowl and let it rest about 20 minutes. I like to do a pre-shape with this dough to strengthen it a little and to further ensure the porridge is well-distributed through the dough.
- Shape the dough into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape.
- Transfer the dough to a well-floured proofing basket and cover it.
- Let the dough proof at room temperature for about 30 minutes and then refrigerate it overnight. Or do the entire final proof in the refrigerator for longer, or at room temperature for 1-2 hours, depending on your kitchen temperature and the dough's appearance. See the photo gallery below for target dough expansion in the basket.
- Preheat your oven and baking vessel for 30 minutes at 500°F.
- Flip your dough out of the proofing basket onto parchment paper and score it.
- Transfer the dough to your baking vessel, cover, and bake for:
- 20 minutes at 500F with the lid on
- 5 minutes at 450F with the lid on
- 10-15 minutes at 450F with the lid off
- When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
- Let the bread cool at least 2 hours before slicing.
WHOLE-WHEAT OAT BREAD
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey and cheddar. Martha made this recipe on "Martha Bakes" episode 811.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 round loaf
Number Of Ingredients 10
Steps:
- In a saucepan, bring water just to a simmer. Pour the water over 1 cup oats in a bowl. Stir in molasses; let stand until mixture cools to warm, 10 minutes. Meanwhile, in a food processor coarsely grind 1/2 cup rolled oats. Transfer to bowl; add both flours and dry milk.
- Sprinkle oat-molasses mixture with yeast. Stir in 1 cup flour mixture, and then the salt. Stir in remaining flour mixture, 1 cup at a time.
- Turn dough out onto a floured surface. Using floured hands, knead until smooth, 5 to 10 minutes. Transfer dough to a lightly oiled bowl; turn to coat. Loosely cover with plastic wrap; let dough rise in a warm spot until doubled in bulk, 1 hour. Punch down dough. Transfer to a lightly floured surface. Knead dough once or twice. Flatten into a 9-inch circle.
- Pull edges of dough up and in toward center; pinch to seal. Turn dough over. Pull down on dough with cupped hands to stretch top; pinch edges at bottom. Wrap hands around sides of dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high. Place on oiled baking sheet, seam side down. Cover with oiled plastic wrap. Let rise until dough doubles in bulk, 45 minutes to 1 hour.
- Preheat oven to 400 degrees. Score an "X" in top of dough. Brush with egg white; sprinkle remaining oats. Bake 10 minutes. Reduce oven to 350 degrees. Bake, rotating sheet halfway through, until bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack before slicing.
Nutrition Facts : Calories 303 g, Fat 4 g, Fiber 6 g, Protein 11 g, Sodium 131 g
WHOLE WHEAT AND OATMEAL BREAD
I got this wonderful bread recipe on the Internet about a year ago, and I have made it exclusively ever since. It makes the best toast ever! I make the dough in my bread machine, then take it out and shape it into a Pyrex loaf pan to rise again and bake in the oven. It turns out perfect every time.
Provided by GranJan
Categories Yeast Breads
Time 2h5m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 213.4, Fat 4.2, SaturatedFat 0.8, Cholesterol 1.6, Sodium 357.2, Carbohydrate 38.5, Fiber 3.7, Sugar 5.8, Protein 6.5
SOURDOUGH OATMEAL POTATO BREAD
Make and share this Sourdough Oatmeal Potato Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 4h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place ingredients in bread machine pan in the order that they are listed.
- Select dough cycle and press start.
- Turn dough out on lightly floured surface and shape into desired loaf.
- Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
- Be patient, this can take several hours, depending upon how active your sourdough culture is.
- Uncover and bake at 350 degrees F for about 30 minutes, or until done.
- Immediately turn out of pan and cool on wire rack.
- Brush top crust with butter for a soft crust, if desired.
- NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
- I recently made this and used only 1/2 cup of whole wheat flour.
- It made a very nice, light wheat bread.
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- Autolyse:Weigh out your starter and water in a glass or ceramic bowl. Mix them together so that the starter is dissolved.Then add your flour, salt and chopped rolled oats and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together (see photo).Cover the dough with cling film or a tea towel and let it sit for around an hour.
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