Steel Cut Oat Bread Recipes

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WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD



Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread image

This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.

Provided by judy2304

Categories     Bread     Yeast Bread Recipes

Time 22h35m

Yield 24

Number Of Ingredients 15

2 cups steel-cut oats
5 cups bread flour
4 cups whole wheat flour
¾ cup nonfat dry milk powder
6 tablespoons coconut sugar
3 tablespoons vital wheat gluten
2 tablespoons kosher salt
2 tablespoons flax seeds, crushed
¾ teaspoon active dry yeast
5 cups water
6 tablespoons vegetable oil
3 tablespoons raw apple cider vinegar (such as Bragg®)
2 tablespoons all-purpose flour, or as needed
1 egg
1 tablespoon water, or as needed

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.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g

STEEL-CUT OAT MUFFINS



Steel-Cut Oat Muffins image

I've had this muffin recipe for a while so I cannot remember how I got it, but it is good! The steel-cut oats have a nuttier texture like bulgur wheat.

Provided by DCREWS21

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
1 cup steel-cut oats
1 cup milk
1 egg
3 tablespoons vegetable oil
2 tablespoons pureed prunes
1 cup wheat flour, sifted
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with foil liners. Spray liners with cooking spray.
  • Place oats into a bowl and add milk. Let stand 10 minutes.
  • Mix egg, oil, and prunes together in a bowl. Add oat mixture and stir to combine.
  • Combine flour, sugar, baking powder, and salt in a bowl and mix well. Pour flour mixture into oat mixture and stir batter gently until just blended.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a thin knife inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 23.4 g, Cholesterol 15.3 mg, Fat 5.1 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 288.8 mg, Sugar 6.3 g

IRISH OATMEAL BREAD



Irish Oatmeal Bread image

This easy and delicious Irish Oatmeal Bread recipe is made with steel cut oats, yeast, and molasses. Perfect for toast, sandwiches, & everything in between.

Provided by Tiffany Bendayan

Categories     Breads     Breakfast

Time 3h

Number Of Ingredients 10

1 cup + 2 tbsp boiling water
1 cup McCann's steel-cut Irish oats
2 tablespoons molasses
3 cups bread flour
2 tablespoons oil
1 t teaspoon of granulated sugar
2 1/4 tsp instant yeast (1 packet)
1/4 cup warm milk
2 teaspoons salt
1 egg (beaten)

Steps:

  • In a bowl place the oats and molasses in boiling water. Mix and let it rest for 30-40 minutes
  • In a small bowl place the warm milk, sugar, and sprinkle the yeast. Mix and cover for 5 minutes to activate it
  • In a stand mixer with a dough hook, add the entire bowl of oats and the yeast. Mix until combined
  • Add the oil and 1 cup of flour. Mix
  • Add another cup of flour and salt. Mix
  • Add the final cup of flour and keep mixing until the for 5-6 minutes or until the dough becomes elastic and sticks off the mixer bowl
  • Place the dough in a greased bowl, sprinkle flour on top and cover with plastic wrapping paper and a tea towel.
  • Place in an area away from drafts for 1 hour of until doubled in size*
  • Invert dough onto a floured surface and shape into a loaf leaving the seam at the bottom
  • Place dough in a greased 9" loaf pan
  • Cover with a tea towel and let it proof for 30-40 or until doubled in size
  • Preheat oven to 375 degrees Fahrenheit
  • Brush the top of the bread with the egg
  • Bake for 30 minutes or until browned on top
  • Remove from oven, unmold and let it cool on a rack before cutting
  • Enjoy!

Nutrition Facts : Calories 275 kcal, Carbohydrate 46 g, Protein 9 g, Fat 5 g, Cholesterol 18 mg, Sodium 531 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

IRISH OATMEAL BREAD



Irish Oatmeal Bread image

Provided by Coleen

Number Of Ingredients 11

1 cup + 2 tablespoon boiling water
1 cup steel-cut oats, not quick-cooking
1/2 tablespoon salt
1 1/2 tablespoons butter
1 1/2 tablespoons light brown sugar
Pinch of granulated sugar
1 teaspoon package instant yeast, 2 1/4-oz pkg
1/4 cup warm water, 100° to 110°
1 1/2 cups all-purpose flour, divided
1 1/2 cups whole wheat flour
Cooking spray

Steps:

  • Combine the first 5 ingredients (boiling water through light brown sugar) in the bowl of a stand mixer, and let stand 25 minutes.
  • Dissolve the granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to the oat mixture. Combine 1 1/4 cups of the all-purpose flour and all of the whole wheat flour. Gradually add the flours to the oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands if necessary (dough will still feel moist).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, then a clean kitchen towel, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
  • Punch the dough down; cover with plastic wrap and let rest 5 minutes. Roll the dough into a 14 x 8-inch rectangle on a floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the loaf, seam side down, in a 9-inch loaf pan coated with cooking spray. Cover with plastic wrap and let rise 30 minutes or until doubled in size.
  • Preheat oven to 350º.
  • Uncover dough and bake at 350º for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan, and cool on a wire rack.

THE ONLY BASIC STEEL-CUT OATS RECIPE YOU'LL EVER NEED



The Only Basic Steel-Cut Oats Recipe You'll Ever Need image

Our foolproof, basic steel-cut oatmeal recipe is the perfect building block for an ultra-nutritious breakfast. Memorize the ratio-3 parts liquid to 1 part oats-then customize your bowl with a delicious array of fresh toppings. Cinnamon and honey keep things sweet and simple, but there's plenty of space to spice up your bowl with exotic combos-try cardamom, nutmeg, cloves, or ginger. And yes, steel-cut oats take longer to cook than other types of oats, but their toothsome texture and nutty flavor make them well-worth the effort. Best of all, they reheat beautifully, so you can easily cook up a big batch ahead of time. For a richer, nuttier flavor, try toasting your oats in the pan first. Keep the heat at medium-low and stir constantly to prevent burning. Short on time? Our basic oatmeal recipe is your go-to healthy breakfast for busy mornings.

Provided by Elizabeth Laseter

Time 22m

Yield Serves 4 (serving size: about 1/4 cup)

Number Of Ingredients 7

1 cup steel-cut oats (such as Bob's Red Mill Steel-Cut Oats)
1 cup milk
2 cups water
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 teaspoons honey
Desired toppings (such as fresh fruit, sliced almonds, chia seeds, or your favorite nut butter)

Steps:

  • Combine oats, milk, water, salt, and cinnamon in a medium saucepan. Bring to a boil, then reduce heat to low.
  • Simmer uncovered for 15 to 20 minutes until desired thickness, stirring occasionally. Remove from heat and let cool slightly.
  • Divide equally between four bowls. Drizzle each serving with 1/2 teaspoon honey. Add additional desired toppings and serve.

Nutrition Facts : Calories 210, Carbohydrate 32 g, Fat 5 g, Fiber 5 g, Protein 8 g, SaturatedFat 1.5 g, Sodium 150 mg, Sugar 6 g

STEEL CUT OAT SODA BREAD



Steel Cut Oat Soda Bread image

Trying to eat healthier for the new year. I've bought some flax and found this recipe to use it. This is great for breakfast on the go or after a workout.

Provided by chia2160

Categories     Breakfast

Time 1h

Yield 18 serving(s)

Number Of Ingredients 12

1 1/2 cups cranberries
2/3 cup orange juice
1 cup whole wheat flour
1 cup oat flour
1 cup steel cut oats
1/2 cup flax seed meal
1 teaspoon sea salt
1 tablespoon baking soda
1/2 cup turbinado sugar
1/4 cup canola oil
1 3/4 cups low-fat buttermilk
2 eggs, beaten

Steps:

  • Preheat oven to 350°F.
  • Grease a 9 x 13-inch pan and set aside.
  • Soak steel cut oats and buttermilk in a small bowl for at least 5 minutes.
  • In a medium bowl, combine the dry ingredients; flours, flaxseed meal, salt, baking soda and sugar.
  • In a large bowl, combine the oil, eggs, orange juice, buttermilk with steel cut oats and cranberries. Stir until combined.
  • Pour the dry ingredients into the wet ingredients and mix well. Pour into the pan and bake 45-50 minutes.

STEEL CUT OAT BREAD



Steel Cut Oat Bread image

I love steel cut oats so I was very pleased to find this recipe. It originally came from the Joy of Cooking but I've tweaked it.

Provided by joan.keith

Categories     Breads

Time 3h40m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 10

1 cup steel cut oats
1/4 cup dark molasses
1 tablespoon softened butter
3/4 teaspoon salt
2 cups boiling water
2 cups sifted all-purpose flour
1/4 cup warm water
1/4 ounce dry yeast
2 cups sifted all-purpose flour
1 cup nuts, coarse-chopped (optional)

Steps:

  • Measure oats, molasses, butter and salt into a mixing bowl.
  • Pour boiling water over these ingredients. Stir in 2 cups flour. Cool.
  • While this mixture is cooling mix dry yeast with 1/4 cup warm water.
  • After flour mixture is cool add yeast mixture and stir in 2 cups flour. Add nuts if desired. Knead mixture until smooth and let rise in a covered greased mixing bowl. When mixture is doubled punch down and form into loaf.
  • Preheat oven to 375 Place dough in a 5" x 9" greased loaf pan. Let rise until doubled. Bake bread 40 - 50 minutes or until brown.

BROWN SODA BREAD WITH STEEL CUT OATS



Brown Soda Bread with Steel Cut Oats image

Number Of Ingredients 10

2 1/2 cups sifted, whole wheat flour (11 1/4 ounces)-see note
1/2 cup sifted, all-purpose flour (2 ounces)
1/2 cup steel cut oats, plus 1 tablespoon for sprinkling on top
1/4 cup brown sugar
1 tablespoon flax meal (could substitute pecan meal or wheat germ if you don't have flax)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups low-fat buttermilk, well shaken
1 large egg, lightly beaten

Steps:

  • Preheat oven to 325 degrees and grease a 1 1/2-quart round baking dish or 9×5-inch loaf pan very well. (I like to also line with parchment paper. The pan needs to be well oiled for easy removal the bread.) As I mentioned, when baking, I really like to weigh ingredients, especially flour. It really makes the process go so much faster-just pour into mixing bowl and there are fewer dishes to wash! Importantly, it also eliminates the tendency to get too much flour in the measuring cup, leading to a heavier baked good. So, weigh or carefully measure the flours into a large mixing bowl. Add oats, sugar, flax meal, baking soda, baking powder, and salt. Mix thoroughly, then make a little well in the middle to pour your wet ingredients. Combine buttermilk and egg. Pour into well in dry ingredients and blend, folding carefully until mixture is just combined. Avoid over-mixing: this will improve the texture of the finished product. Spoon mixture into prepared pan, then sprinkle with reserved steel cut oats. Bake for 55-65 minutes or until a toothpick inserted into center comes out clean. The last time I made this, I used a round casserole and it took exactly 55 minutes in my oven. All ovens vary a little, so I always check on baked goods a few minutes early so I don't overcook and dry them out. Cool in pan for 10 minutes. Then remove to a wire rack. Bread tastes great warm or cooled, with or without butter. I also adore it leftover, toasted and topped with strawberry jam!

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