Oatmealryebread Recipes

GRANDMA'S OATMEAL BREAD

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.

OATMEAL BREAD

Steps:

• 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.
• Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
• Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

NATURALLY LEAVENED RYE AND OAT BREAD

Steps:

• Starter/Levain
• I made 200g of almost all-rye sourdough starter by feeding 40g starter with 80g water and 80g whole grain rye flour, and I used it when it was a little more than doubled in size. Other ways of building up this large amount of ripe starter are fine too.
• Mixing and Bulk Fermentation
• Combine all the ingredients in a large bowl and mix well. If possible, scrape the batter into a straight-walled dough bucket or separate out a tiny amount of dough to put in an aliquot jar to help track fermentation (explanation above, photo in the gallery below).
• Cover and let the batter rise until it has expanded by about 75%. In my ~80°F lit oven, this was about five hours.
• Shaping and Final Proof
• Grease a non-stick loaf pan or line a regular loaf pan with parchment paper. I used a medium USA pan, which is 9 x 5 x 2.75 inches.
• Scrape the batter out of your bowl or bucket directly into the loaf pan.
• Repeatedly wet a spatula with water to smooth out the surface of the batter, dipping between the edges of the batter and the pan to create the curved edges of a loaf shape.
• Sprinkle with rye flour if desired, cover, and let the batter rise about 2 centimeters. (See the gallery below for a sense of the expansion.)
• Baking
• Preheat your oven to 450°F for about 20 minutes with a pan on the bottom shelf. You'll pour boiling water into the hot pan when you load the bread into the oven. An alternate option for steam is to make a tight foil tent around the loaf pan and leave it on for the first 15-20 minutes of the bake.
• Boil a cup of water.
• Place the loaf pan in the oven and pour the boiled water on the hot pan below it, then quickly close the oven door.
• Bake for 20 minutes, then lower the oven temperature to 390°F, and bake another 25-30 minutes. Rotate the pan if needed for even browning. The internal temperature of the bread should be over 208°F when it's done.
• If possible, wait 24 hours before cutting the bread to let the inside set. You might want to rotate the loaf onto one long side and then the other during this setting period, so it doesn't get dense at the base. If you can't wait for the loaf to set, toast each slice to solidify the crumb.

SOFT OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed)., Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature.

OATMEAL RYE BREAD

Steps:

• Combine rolled oats, molasses, brown sugar, salt , and lard in a large mixing bowl; add boiling water; stir well.
• Cool to lukewarm.
• Proof yeast in lukewarm water.
• Add to warm, not hot, oatmeal mixture.
• Add 4 cups flour; beat well.( mianbao only had to add 3 3/4 cup flour ,just until stiff people ).
• Add remaining flour, mixing well after each addition.
• Knead until smooth and elastic.
• Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.
• Punch down.
• Divide into two balls.
• Let rest 10 minutes.
• Shape into loaf.
• Place in a greased 5-1/2 x 10-1/2 loaf pan.
• Let rise until doubled.
• Bake 45 minutes in a 375 degree Fahrenheit oven.
• Brush with melted butter if tender crust is desired.

OATMEAL RYE BREAD

Steps:

• Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
• Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
• When all four cups of flour are stirred in, beat the mixture with a wooden spoon for about 10 minutes. It should be smooth and very soft.
• Cover bowl with a towel and put in a warm place for 45 minutes.
• The yeast sponge should rise considerably and be rather bubbly at the end of this time.
• Now sprinkle salt over the sponge and fold together.
• Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
• Add enough white flour to make the dough manageable and turn onto a floured board, and knead for about 20 minutes till smooth and elastic.
• Cover and let rise till doubled.
• Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
• Bake at 350°F for 40-60 minutes (depends on your oven and how crusty you like your bread - my loaves were just right at about 40-45 minutes. I brushed the loaves with butter after baking to soften the crust).

OATMEAL-RYE BREAD RECIPE - (4/5)

Steps:

• Combine rolled oats, molasses, brown sugar, salt, and lard in a large mixing bowl; add boiling water; stir well. Cool to lukewarm. In a separate bowl, proof yeast in lukewarm water. Add to warm, not hot, oatmeal mixture. Add 4 cups flour; beat well. Add remaining flour, mixing well after each addition. Knead until smooth and elastic. Shape in a ball; let rise in a warm place in a lightly greased bowl; cover with a damp cloth, until doubled. Punch down. Divide into two balls. Let rest 10 minutes. Shape into loaf. Place in a greased 5.5x10.5-inch loaf pan. Let rise until doubled. Bake 45 minutes in a preheated 375°F oven. While still warm, brush with melted butter if a tender crust is desired.

BEST EVER SOURDOUGH OATMEAL BREAD

Steps:

• Mix all ingredients in a large bowl or your stand mixer bowl.
• Combine until a loose dough forms. Cover and let sit 30 minutes.
• Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
• Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
• Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
• If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
• When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.