Oatmeal Flax Bread Recipes

OATMEAL FLAX BREAD

Steps:

• in a very large bowl, whisk together 2 cups of the whole wheat flour and white bread flour, rolled oats, flaxseeds, brown suagr, yeast and salt. add water and butter, beat until smooth, occasionally scraping down the sides of the bowl, about 3 minutes. with wooden spoon, stir in oat bran and 2 cups of the remaining whole wheat flour to make soft sticky dough.
• turn out onto lightly floured surface. knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. place in greased bowl, turning to grease all over. cover with plastic wrap, let rise in warm, draft-free place until double in size, 1 to 1 1/2 hours.
• punch down dough, turn out onto lightly floured surface, knead into ball, divide in half and shape into ball again. gently pull each ball into 12x7-inch rectangle.
• starting at narrow end, roll up into cylinder; pinch along seam to seal. fit seam side down, into two greased 9x5-inch loaf pans. cover with plastic wrap and let rise in warm, draft free place until doubled in size, about 1 hour.
• bake in centre of 375*F oven until golden brown and load sounds hollow when tapped on bottom, 30 to 35 minutes.
• remove from pans and let cool on racks.

WHOLE WHEAT NO-KNEAD BREAD WITH FLAX SEEDS AND OATS

Steps:

• Whisk flour, steel cut oats, flax seeds, yeast, and salt in large bowl. Add water and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy, sticky ball forms. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Lay 12X18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Dough is ready when its surface is dotted with bubbles. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 475 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature before slicing.

GLUTEN FREE OATMEAL FLAX BREAD

Steps:

• In small bowl pour 1 cup very hot water over 1/2 cup oats and rice bran. Set aside. In med bowl, mix together dry ingredients and set aside. Test temperature of oats, once warm start to:.
• In stand mixer add eggs and beat for a minute, then add all the rest of the liquid ingredients and beat for another minute. Add oat mixture and dry ingredients and blend for 3 to 4 minutes. Pour into greased breadpan and let rest in warm area for 1 hour. Most of the rising takes place during baking -- don't think it's not ready! Bake for one hour at 350. It may be a little less for some ovens, but usually it's best to bake a little longer than it looks like it needs. The flax will make the top appear a little darker.

BEST-EVER OATMEAL BROWN BREAD

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.