Whole Wheat Guinness Oat Bread Recipes

Steps:

• Preheat oven to 400°F
• Mix together oats, whole-wheat flour, brown sugar, baking powder and salt.
• In separate bowl, combine butter, eggs, molasses and Guinness.
• Add the wet mixture to the dry mixture and mix until all ingredients are thoroughly moistened, forming a batter.
• Pour the batter into a greased 8 1/2 X 4 1/2-inch loaf pan, and bake for 40 to 50 minutes or until a toothpick inserted into the center of the bread comes out clean.

Steps:

• Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
• Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
• Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
• Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
• Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
• Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
• Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
• Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
• Remove loaves from pans and cool on a wire rack.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8 inch baking pan.
• Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness® beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
• Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

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.

Steps:

• Preheat oven to 350.
• Oil bread pan.
• Mix oat bran, flour, baking soda, baking powder and walnuts in a bowl.
• Put honey, olive oil, egg, milk, vanilla extract and bananas in blender and mix completely.
• Add to dry ingredients and mix well.
• Pour into pan.
• Bake for 30 minutes.
• Cool completely.
• Enjoy.

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.