Lora Stovers Oatmeal Bread Recipes

Steps:

• In a saucepan over medium heat, bring milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining 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; divide in half. Shape into 2 loaves; transfer to greased 8x4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° until golden, 35-40 minutes. Remove from pans; cool on wire racks.

Steps:

• Place oats, sugar, salt, and margarine or butter in mixing bowl. Add boiling water and stir until damp. Let set until lukewarm.
• Dissolve yeast in the 1/4 cup of very warm water. Add to lukewarm oatmeal mixture.
• Add half of the flour and mix thoroughly. Add remaining flour and mix well.
• Cover and let rise in a warm place for one hour or until double.
• Stir down and let rise again until light (30 to 40 minutes). Shape into three loaves, cover, and let rise until double.
• Bake in slow oven (I set the oven at 300 degrees) for one hour or until done.

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.

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
• In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
• Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
• Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out 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 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.