Toasted Oatmeal Bread Recipes

AVOCADO BLTS ON TOASTED OATMEAL BREAD

Steps:

• Place the tomatoes in a portable container. Sprinkle with the salt, pepper, and basil and drizzle with the olive oil. Cut the avocado in half and scoop out the flesh. In another container, mash it with the mayonnaise and lemon juice. Seal the containers until serving time. Then spread each slice of bread with the avocado mayonnaise and make 2 sandwiches, dividing the bacon, lettuce, and tomatoes evenly between them.

THE BEST TOASTED OATMEAL

Steps:

• In a large skillet, melt the butter over medium heat. Add the oats and toast for 5 to 7 minutes, stirring occasionally, until the oats start to smell fragrant and nutty.
• In a large, heavy-bottomed pot, add the milk, kosher salt, cinnamon, and water. Bring to low boil over medium heat. Add the toasted oats and stir gently to combine, then cover the pot, turn off the heat, and allow to sit for 7 minutes.
• After 7 minutes, the oats are ready to serve. The texture will be a chewy texture, not creamy as with the stirred method. To serve, top with real maple syrup. Add toasted almonds or walnuts and/or additional milk if desired. Leftovers can be kept refrigerated in a sealed container for up to 5 days.

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.

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 MOLASSES BREAD

Steps:

• In a small saucepan, bring the water to a boil.
• Put the oats a mixer bowl, and pour the water over the oats.
• Add the butter and molasses, and mix with a dough hook. then let the mixture cool to warm.
• Add yeast and mix. Cover with a towel for 5 minutes to proof yeast.
• Remove towel and slowly add 3 cups of flour to yeast mixture 1/2 cup at a time until fully incorporated.
• Add salt and continue to mix.
• Add remaining 2 - 3 cups flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading.
• Continue to allow mixer to knead your dough for 5 - 7 minutes (or knead by hand).
• Spray a large bowl with cooking spray.
• Scoop dough out of mixer bowl and place in oiled bowl, turning once to coat dough.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.
• Butter two 9x5 inch loaf pans or line with parchment paper or non-stick foil.
• Punch down the dough and using a pastry scraper, scrape it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper.
• For each half, evenly flatten the dough with the heel of your hand. Roll the top third down onto itself and seal it y pushing it gently down with the heal of your hand.
• Continue rolling and sealing the dough until you have an oval log. Place the logs, into the pans.
• Cover loosely with a kitchen towel and let them rise in a warm draft free spot until the double in size, 45 - 60 minutes.
• Position a rack in the middle of the oven, and preheat to 375*F
• Mist the tops of the loaves with water. Sprinkle the tops with a generous handful of regular oats.
• Bake until they loaves are golden brown and sound hollow when tapped on the top, 40-45 minutes. Carefully remove the loaves from the pans and let cool completely on a wire rack before slicing (if you can resist!)

TOASTED OATMEAL BREAD

Steps:

• In a bowl, combine 1 cup flour, sugar, yeast and salt; mix well. In a small saucepan, heat water, milk, molasses and butter until a thermometer reads 120°-130° (butter does not need to melt). Add to yeast mixture; beat on medium speed for 2 minutes. Add egg, oats and 2 cups flour; beat on high for 2 minutes. Stir in nuts and enough remaining flour to form a soft dough. Turn 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. Shape into two round loaves; place on greased baking sheets. With sharp knife, cut four parallel slashes on top of each loaf. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-30 minutes or until golden brown. Remove from pans; cool on wire racks.

TOASTED OAT OATMEAL BREAD

Steps:

• Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown.
• In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well.
• In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.).
• Add warm liquid and egg to flour mixture.
• Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed.
• Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
• Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes.
• Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes.
• Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal.
• Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes.
• Heat oven to 375 degrees F.
• In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal.
• Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped.
• Remove from pans immediately; cool on wire racks.

TORREJON OATMEAL BREAD

Steps:

• In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm.
• In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it 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 damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.

IRISH OATMEAL BREAD

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.

OATMEAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
• In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
• Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
• Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
• Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it's done.
• Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

TOASTED OAT BREAD

Steps:

• Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
• In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
• In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
• On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.
• Place dough in greased bowl; cover loosely with saran wrap and cloth towel.
• Let rise in warm place until doubled in size, about 45 to 60 minutes.
• Punch down dough several times to remove all air bubbles.
• Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.
• Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.
• Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.
• In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
• Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.
• Ccool on wire racks.