WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD
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
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
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
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
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
Provided by Coleen
Number Of Ingredients 11
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
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
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
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
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
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
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
Number Of Ingredients 10
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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- In a medium bowl, add oats, molasses, shortening and salt. Pour in boiling water and stir in 2 cups of flour. Set aside to cool for 10 minutes (old-fashioned oats only need to soak about 5 minutes, steel-cut at least 10).
- In a small bowl dissolve yeast in 1/4 cup warm water. Mix yeast mixture into oat/flour mixture and add in remaining 2 cups flour and nuts (if using).
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- Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
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- In a small bowl, pour boiling water over the steel cut oats and let them sit an hour until all the water is absorbed and the oats are soft. (DON"T skip this step!)
- In your stand mixer bowl, sprinkle the yeast and pinch of sugar over the water. Stir to dissolve and let stand until foamy (about 5 to 10 minutes).
- In a small bowl or stand mixer, whisk together buttermilk, honey, and coconut oil. Warm to 110 degrees and pour over the yeast. Add the eggs, salt, and 1 cup of the flour. Beat with a whisk until smooth (about one to three minutes on low in my stand mixer).
- Add the softened oats to the yeast mixture. With a dough hook on your stand mixer (a heavy wooden spoon if you're mixing by hand), add in the flour in 1/2 Cup batches until a soft, sticky dough is formed that just clears the side of the bowl.
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