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
YEASTED BUCKWHEAT BREAD
This recipe makes a large 1 1/2-pound buckwheat loaf.
Provided by seattlelove
Categories Bread Yeast Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, vegetable oil, sour cream, egg, and egg yolk in the bread machine.
- Combine yeast, bread flour, buckwheat flour, sugar, and salt in a bowl. Add to wet ingredients in bread machine all at once.
- Run the Bread cycle. Remove bread from the machine after the cycle is done and cool bread on a wire rack.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 26.2 g, Cholesterol 34.7 mg, Fat 7 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 156.6 mg, Sugar 1.4 g
OAT WHEAT BREAD
Make and share this Oat Wheat Bread recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 4h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 11
Steps:
- Add all ingredients in this order to bread machine.
- Bake on "whole-wheat" setting.
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
BUCKWHEAT OAT BREAD - GLUTEN FREE
Make and share this Buckwheat Oat Bread - Gluten Free recipe from Food.com.
Provided by AccidentalChef
Categories Yeast Breads
Time 2h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 15
Steps:
- Add yeast to warmed milk and set aside until mixture becomes frothy. Add ingredients in order provided. Mix well to incorporate all ingredients. Pour dough into well-greased bread pan (I use Crisco), cover and let rise until doubled in size, (aprox. one hour). Preheat oven to 375F and cook for 40-45 minutes covering with foil after 10 minutes to prevent over-browning.
Nutrition Facts : Calories 144.6, Fat 4.5, SaturatedFat 2.3, Cholesterol 48.6, Sodium 56.2, Carbohydrate 22.3, Fiber 1.6, Sugar 1.9, Protein 4.1
BREAD MACHINE BUCKWHEAT BREAD
This is a great dinner bread recipe from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever: Ethnic Breads, in the Eastern Europe section. This is for the large 1 1/2 pound loaf. She says, "Buckwheat blini, caviar, and vodka are the classic Russian culinary triangle. Substitute thin slices of buckwheat bread for the blini for an easy, sophisticated first course. If you toast the slices, brush them with melted butter just before serving. Golden caviar and salmon roe are good economical substitutes for imported beluga or sevruga. Small dishes of sour cream, finely chopped hard-cooked egg yolks and egg whites, and minced onion are part of the traditional presentation. For a festive New Year's Eve celebration, switch to Champagne instead of vodka."
Provided by mersaydees
Categories Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Add all ingredients in the order recommended by your bread machine manufacturer.
- Process on the bread cycle.
Nutrition Facts : Calories 2342.3, Fat 82, SaturatedFat 18.8, Cholesterol 425.6, Sodium 1876.5, Carbohydrate 343.6, Fiber 19.9, Sugar 22.7, Protein 59.8
BUCKWHEAT, OAT, HONEY WHEAT SANDWICH BREAD
This is great, not dense like some whole grain breads can be. Can hardly tell its not a buttery white loaf. Yum
Provided by PrincessPage
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Mix warm water, yeast, honey, buttermilk, salt, oil together.
- Mix all flours and buckwheat together.
- Add half the flour mix to the wet mix and blend on a low speed of your mixer until combined
- Add the second half of the flour mixture a cup at a time until completely blended. You may need a little more or little less flour. It should form a nice ball and not creep up your dough hook.
- Let the mixer knead the dough for 7 or 8 minutes.
- Place in an oil bowl, turn dough to cover with oil. Cover and rest in a warm draft free place for around an hour (may need longer). Dough should double, you will know when you push a finger in the center and it does not come back up.
- Punch down, form into two loaves and put in two loaf pans -- I do a big and small 9x5 pan and 8 1/2 by 4 /12. Be careful to shape as you want it, they will not smooth out as they rise.
- Cover and rise again until the dough is rounded over the tops of the pans.
- Cook at 375 for 35 minutes or until they sound hollow when tapped on the bottom.
- Remove to wire racks to cool to avoid the bottoms getting soggy. Top with the melted butter.
WHOLEMEAL BUCKWHEAT BREAD
From Susan Jane Murray's website, with a few alterations - my favorite gluten free bread ever! If you like buckwheat, you will love this bread. It is dense, flavorful, and has a great texture, especially right out of the oven. Freezes well. IMPORTANT NOTE: This recipe uses quinoa flakes, not the whole quinoa grain. This recipe will not work with quinoa grain, you must use the flakes. Please note that the nutrition data is calculated with the whole quinoa grain, because quinoa flakes are not in Recipezaar's database. The actual nutrition is lower in calories, carbs, etc.
Provided by accordiondame
Categories Breads
Time 50m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
- Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
- Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!
Nutrition Facts : Calories 135.3, Fat 2.6, SaturatedFat 0.3, Sodium 396.4, Carbohydrate 24.4, Fiber 3.8, Sugar 0.4, Protein 5
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