BROWN OATMEAL SODA BREAD
I don't remember where I got this recipe, but the family loves it. We often have it in place of biscuts or corn bread. Great in the fall with a nice bowl of soup.
Provided by BothFex
Categories Quick Breads
Time 45m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- If using sour milk, prepare and set aside.
- In a large bowl mix 2 1/4 cup of the flour with the rest of the dry ingredients.
- Form a well in the center.
- In another bowl (or large measuring cup) whisk together the egg and milk.
- Pour milk mixture into the dry ingredients and fold until JUST combined.
- Turn out onto floured surface and knead the other 1/4 cup of flour into the bread being careful not to overwork the dough.
- Cut dough in half.
- Form into 2 round loaves.
- Cut a cross into the top of each loaf.
- Dust with flour and sprinkle with additional oats.
- Sprinkle baking sheets (I prefer to use baking stones) with oats to prevent sticking and bake loaves at 350 for 30-35 minutes.
Nutrition Facts : Calories 1358.2, Fat 14.3, SaturatedFat 3.8, Cholesterol 102.8, Sodium 4065.1, Carbohydrate 257.8, Fiber 24.9, Sugar 12.7, Protein 54.8
OATMEAL SODA BREAD
Provided by Food Network
Time 12h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.
- In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour.
- Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter.
- Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter.
BROWN OATMEAL SODA BREAD
Categories Bread Milk/Cream Bake Kid-Friendly St. Patrick's Day Oat Gourmet Small Plates
Yield Makes two 7-inch loaves
Number Of Ingredients 8
Steps:
- Into a large bowl sift together 2 1/4 cups of the all-purpose flour, the baking soda, the baking powder, and the salt and stir in the whole-wheat flour and 1 cup of the oats. Add the buttermilk and the egg and stir the mixture until it forms a dough. Turn the dough out onto a floured surface and knead it, kneading in as much of the remaining 1/4 cup all-purpose flour as necessary, until it forms a manageable but sticky dough. Halve the dough, form the halves into round loaves, and put them on a greased baking sheet. Sprinkle the loaves lightly with the additional oats, dust them with flour, and bake them in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until they are browned lightly. Let the loaves cool on a rack.
LEFTOVER OATMEAL BREAD
Provided by Alton Brown
Time 2h45m
Yield 1 loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 26 milligrams, Sodium 252 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 8 grams, Sugar 2 grams
OATMEAL SODA BREAD
This looks delicious and doesn't require yeast or rising time. It comes from "Old Fashioned Home Baking" from Better Homes and Gardens. If you'd like to make it Raisin-Oatmeal Soda Bread, you can add 2 TBSP brown sugar and 1 tsp cinnamon into the dry mixture and add 1/3 c raisins (or dried currants or chopped dried apricots) into the buttermilk mixture.
Provided by the_cookie_lady
Categories Quick Breads
Time 50m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a baking sheet; set aside.
- In a large mixing bowl, stir together flour, oats, baking powder, baking soda and salt. Using a pastry blender or two knives, cut in margarine or butter til mixture resembles coarse crumbs.
- Make a well in center of the dry ingredients. Stir together one beaten egg and buttermilk or sour milk, then add mixture all at once into the dry well. Using a fork, stir just till moistened. (Dough will be sticky at this point).
- Turn dough out onto a well-floured surface. Quickly knead dough by gently folding and pressing dough for 10 to 12 strokes or until dough is barely holding together. (The recipe says until nearly smooth, but mine never really got smooth because of the oatmeal.).
- On the prepared baking sheet, shape dough into a 6-inch round loaf. On the top of the loaf, cut a 4-inch cross, 1/4 inch deep. Brush with the remaining beaten egg (or, if you want a more rustic look to your loaf, skip this step). Bake in a 375 degree oven for about 35 minutes or until done. Remove from baking sheet and serve warm. Can be eaten with soup, stew, applesauce, etc. It is a relatively dense bread, so do not be afraid at how heavy it feels when you lift it off the baking sheet.
Nutrition Facts : Calories 187.9, Fat 6.4, SaturatedFat 1.5, Cholesterol 47.3, Sodium 286.8, Carbohydrate 26.3, Fiber 1.5, Sugar 1.2, Protein 6
BEST-EVER OATMEAL BROWN BREAD
Enjoy this brown bread made with oatmeal, flaxseed and whole wheat flour - deliciously wholesome bread!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
- In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 10 g, TransFat 0 g
O'KEE'S IRISH SODA OATMEAL BREAD
This bread is delicious. Plan ahead 12 hours!
Provided by Dana Kee
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 12h50m
Yield 8
Number Of Ingredients 8
Steps:
- Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
- Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
- Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
- Cut dough in half; pat each half into a 6-inch round loaf.
- Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
- Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
- Preheat oven to 400 degrees F (200 degrees C).
- Place loaves on an ungreased baking sheet.
- Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
- Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.
Nutrition Facts : Calories 295 calories, Carbohydrate 60.2 g, Cholesterol 2.5 mg, Fat 2.2 g, Fiber 6.9 g, Protein 11.1 g, SaturatedFat 0.6 g, Sodium 742.5 mg, Sugar 7.4 g
IRISH BROWN BREAD
This is a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely different taste and texture. We LOVE this recipe!
Provided by Julie Taylor
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly grease a baking sheet.
- Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
- Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
- Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
- Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
- Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
- Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.1 g, Cholesterol 4.4 mg, Fat 2.1 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 266.9 mg, Sugar 4.6 g
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