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
OATMEAL WHOLE WHEAT QUICK BREAD
I found this on AllRecipes, posted by Zoe. She says "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!" I have personally made this a number of times as a quick accompaniment to warm soup. The original recipe calls for an oven temp of 450, but I find this gets too brown if I go that high. Also, I have made this as both a rustic round loaf and in a loaf pan. When I want to make a round loaf I put it on a cookie sheet. It does flatten a bit while cooking, though, so if I want slices instead of wedges I will put it in a loaf pan and tent w/ foil to avoid burning the crust. Yes, the dough will be more like a batter than a traditional bread dough, but I promise it will come out as bread!
Provided by smellyvegetarian
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 129.7, Fat 3, SaturatedFat 0.6, Cholesterol 1.5, Sodium 250.6, Carbohydrate 22.7, Fiber 2.6, Sugar 5, Protein 4.3
EGG-FREE OATMEAL WHOLE WHEAT QUICK BREAD
This recipe fits the bill in my search for egg-free quick breads. It tastes great fresh from the oven. You can make this vegan by using maple syrup instead of honey, and soy milk. It is not a "sweet" bread, so if you want to make it sweeter, increase the amount of honey.
Provided by Anu_N
Categories Quick Breads
Time 1h
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F (230°C).
- Lightly grease and dust a 9x5x3-inch loaf tin.
- Grind oats in a food processor or blender to form a meal/flour.
- In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.
- In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.
- Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.
- Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.
- Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield).
- Serve with honey, butter, syrup, or applesauce; or use in sandwiches.
Nutrition Facts : Calories 77.7, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.4, Sodium 153.2, Carbohydrate 13.7, Fiber 1.6, Sugar 2, Protein 2.7
OATMEAL WHEAT BREAD
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Oat Honey Whole Wheat Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 2 loaves
Number Of Ingredients 13
Steps:
- Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
- Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
- Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
- Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
- Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
- Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.
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
More about "oatmeal whole wheat quick bread recipes"
OATMEAL BREAD RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (89)Calories 1157 per servingCategory Appetizer, Breakfast, Side Course
- 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.
VERMONT WHOLE WHEAT OATMEAL HONEY BREAD RECIPE - KING …
From kingarthurbaking.com
4.6/5 (557)Calories 110 per servingTotal Time 4 hrs 30 mins
- In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon.
- Let cool to lukewarm (100°F to 110°F), which typically takes about 10 to 15 minutes; stir the mixture several times to help things along, if you like., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- 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.
CLASSIC FARMHOUSE OATMEAL BREAD - THE SEASONED MOM
From theseasonedmom.com
EASY, SAVORY HONEY OAT QUICK BREAD WITH WHOLE …
From yellowblissroad.com
APPLESAUCE OATMEAL BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
WHOLE WHEAT HONEY OATMEAL BREAD RECIPE | LITTLE …
From littlespicejar.com
HONEY OAT QUICK BREAD - EATINGWELL
From eatingwell.com
HEARTY NO-YEAST BREAD RECIPE - GEMMA’S BIGGER …
From biggerbolderbaking.com
OATMEAL MOLASSES BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
OATMEAL BREAD (NO YEAST & NO KNEAD!) - MAE'S MENU
From maesmenu.com
4.5/5 (22)Calories 170 per servingCategory Baked Goods
- Preheat the oven to 350 degrees Fahrenheit (or 365 degrees at high altitude). Line a large baking sheet with parchment paper and spray with non-stick spray.
- In a large bowl whisk together the flours, oatmeal, salt, baking powder, baking soda, and brown sugar until combined.
- Pour the wet ixture into the dry mixture. Whisk the two together until just incorporated. Gently stir with a rubber scraper or wooden spoon, or until the oatmeal is combined into the dough and no streaks of flour remain.
OATMEAL WHOLE WHEAT QUICK BREAD | NEW NOSTALGIA
From amynewnostalgia.com
Estimated Reading Time 2 mins
HOW TO CHOOSE LOW FODMAP BREAD - FODMAP EVERYDAY
From fodmapeveryday.com
EASY OATMEAL BLUEBERRY BREAD (QUICK BREAD RECIPE) - FOODIECRUSH
From foodiecrush.com
HEALTHY LEMON LOAF (STARBUCKS COPYCAT) - EATING BIRD FOOD
From eatingbirdfood.com
OATMEAL BREAD {HEALTHY AND OLD FASHIONED RECIPE} - WELLPLATED.COM
From wellplated.com
HONEY STONE GROUND WHOLE WHEAT BREAD RECIPE - HEALTHY WITH A …
From healthywithachanceofsprinkles.com
OATMEAL BREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HEALTHY ZUCCHINI OATMEAL COOKIES | AMY'S HEALTHY BAKING
From amyshealthybaking.com
WHOLE WHEAT QUICK BREAD - EATINGWELL
From eatingwell.com
100% WHOLE-GRAIN OATMEAL BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
CALORIES IN HONEY OATMEAL WHOLE WHEAT BREAD - SPARKRECIPES
From recipes.sparkpeople.com
WHOLE WHEAT OATMEAL HONEY BREAD - GATHER FOR BREAD
From gatherforbread.com
#30-minutes-or-less #time-to-make #course #preparation #healthy #breads #dietary #low-cholesterol #low-saturated-fat #high-calcium #healthy-2 #high-in-something #low-in-something
You'll also love