Whole Wheat Guinness Oat Bread Recipes

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IRISH GUINNESS BROWN BREAD



Irish Guinness Brown Bread image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 1 loaf

Number Of Ingredients 12

1 cup quick-cooking oats (not instant), such as McCann's, plus extra for sprinkling
2 1/4 cups whole wheat flour, such as Heckers
1/4 cup all-purpose flour
1/2 cup dark brown sugar, lightly packed
2 1/4 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons kosher salt
1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature
1 cup buttermilk, shaken
5 tablespoons unsalted butter, melted, plus extra for brushing the pan
1 teaspoon pure vanilla extract
Salted butter, such as Irish Kerrygold

Steps:

  • Preheat the oven to 450 degrees.
  • In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
  • Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.

GUINNESS® BREAD



Guinness® Bread image

I developed this recipe after visiting my ancestral homeland of Ireland. It's a great way to get Guinness into your bread! Serve warm with butter and honey.

Provided by Dolly Bufter

Categories     Bread     Quick Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 10

1 cup regular rolled oats, plus additional
2 cups whole wheat flour
½ cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup melted butter
2 teaspoons vanilla extract
1 cup buttermilk
1 (12 fluid ounce) can or bottle Guinness® beer

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8 inch baking pan.
  • Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness® beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
  • Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 30.3 g, Cholesterol 11 mg, Fat 4.8 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 400.5 mg, Sugar 10.1 g

OAT WHOLE WHEAT BREAD



Oat Whole Wheat Bread image

My Danish great grandmother made a bread very similar to this when my dad was a child. Going off memories my dad helped me recreate her recipe. This bread a deep golden brown on the outside and moist on the inside. Everyone agrees it's delicious toasted.

Provided by twistedsisterl

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h35m

Yield 20

Number Of Ingredients 7

2 cups 2% reduced fat milk
1 (.25 ounce) package active dry yeast
1 ½ tablespoons white sugar
2 ½ cups whole wheat flour
2 cups all-purpose flour, or as needed
½ cup oatmeal
1 ½ teaspoons salt

Steps:

  • Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
  • Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough 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 light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
  • Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 24 g, Cholesterol 2 mg, Fat 1 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 190.8 mg, Sugar 2.2 g

WHOLE WHEAT GUINNESS OAT BREAD



Whole Wheat Guinness Oat Bread image

This recipe is from SCCC's nationally accredited American Culinary Federation culinary arts program. Recipe from Christopher Tanner.

Provided by Dee514

Categories     Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

1 1/2 cups old fashioned oats
2 cups whole wheat flour
1/2 cup light brown sugar, packed
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3 eggs
1/8 cup molasses
12 ounces Guinness stout

Steps:

  • Preheat oven to 400°F
  • Mix together oats, whole-wheat flour, brown sugar, baking powder and salt.
  • In separate bowl, combine butter, eggs, molasses and Guinness.
  • Add the wet mixture to the dry mixture and mix until all ingredients are thoroughly moistened, forming a batter.
  • Pour the batter into a greased 8 1/2 X 4 1/2-inch loaf pan, and bake for 40 to 50 minutes or until a toothpick inserted into the center of the bread comes out clean.

Nutrition Facts : Calories 4619.6, Fat 119.2, SaturatedFat 65.1, Cholesterol 878.5, Sodium 1806.5, Carbohydrate 541.8, Fiber 41.2, Sugar 133.2, Protein 91.1

WHOLE-GRAIN OAT BREAD



Whole-Grain Oat Bread image

Bulghur wheat -- wheat grains without the bran that have been steamed,dried, and crushed -- gives this bread a slightly nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 11

1 cup steel-cut oats
2 cups boiling water
1/3 cup bulghur wheat
3 tablespoons honey
1/2 cup warm water (about 110 degrees)
1 envelope active dry yeast (1 scant tablespoon)
1 1/2 cups whole-wheat flour
1 tablespoon plus 1 teaspoon coarse salt
2 to 3 cups all-purpose flour
Unsalted butter, room temperature, for bowl and pan
1/2 cup old-fashioned rolled oats

Steps:

  • In a medium bowl, cover steel-cut oats with the boiling water. Let stand until room temperature. Stir in bulghur wheat and honey; set aside.
  • Place the warm water in a small bowl. Sprinkle yeast over water. Let stand until foamy, about 5 minutes.
  • In the bowl of an electric mixer fitted with the dough hook, combine the reserved oat mixture with the yeast mixture, whole-wheat flour, and salt. Add the all-purpose flour until the dough is tacky, but not sticky. Continue kneading about 5 minutes more.
  • Place dough in a buttered bowl, and cover with buttered plastic wrap directly on the surface. Let rise in a warm place until doubled in bulk, about 90 minutes, or refrigerate overnight.
  • Turn out dough onto a clean work surface; form into a loaf about 9 inches long. Lightly mist with water; sprinkle with rolled oats. Place in a well-buttered 9-by-5-by-2 1/2-inch loaf pan; let stand until doubled in bulk, about 1 hour.
  • Preheat oven to 375 degrees. Using a serrated knife, slash top of loaf lengthwise down center. Place immediately in oven. Bake until nicely browned and cooked through, about 1 hour. Remove from pan; let cool on a wire rack.

HONEY OATMEAL LOAVES



Honey Oatmeal Loaves image

There's nothing like the taste and aroma of homemade bread. A friend gave me this recipe for a wedding gift. It was originally a family recipe passed down from her grandmother, and now it's a staple in our house, too. The best part? It contains lots of healthy ingredients. -Amy Morrison, Derry, New Hampshire

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

1-3/4 cups water
1 cup fat-free milk
1/2 cup canola oil
1/4 cup honey
1/4 cup molasses
1-1/4 cups quick-cooking oats
4 to 5 cups bread flour
2 packages (1/4 ounce each) quick-rise yeast
2 teaspoons salt
3 cups whole grain spelt flour or whole wheat flour

Steps:

  • In a saucepan, heat water, milk, oil, honey and molasses to a simmer; stir in oats. Remove from heat; cool mixture to 120°-130°. In a large bowl, mix 4 cups bread flour, yeast and salt. Stir in cooled oat mixture. Stir in spelt flour and enough remaining bread flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap; let rest 10 minutes., Divide dough in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place in greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 40-45 minutes. Remove from pans to wire racks; cool completely.Freeze option: Securely wrap cooled loaves in plastic, then place in resealable plastic freezer bags to freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 169 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

OATMEAL WHOLE WHEAT QUICK BREAD



Oatmeal Whole Wheat Quick Bread image

There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!

Provided by Zoe

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 7

1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons honey
1 tablespoon vegetable oil
1 cup milk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
  • Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

Nutrition Facts : Calories 88 calories, Carbohydrate 15.1 g, Cholesterol 1.6 mg, Fat 2.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 166.2 mg, Sugar 3.2 g

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