Wednesday, January 12, 2011

Oatmeal Bread Recipes

Homemade bread is a wonderful thing that gives everyone a blissful feeling when smelling it baking (it certainly makes a home smell wonderful!), as well as eating it. It is especially wonderful with a soup. One of my favorite types of bread is Oatmeal Bread because it has so much flavor, a slightly chewy texture and is moist. It is especially wonderful toasted and spread with butter- it really heightens the flavor.

This first recipe if from a friend who has taken a recipe and adapted it some. He has had many compliments on this recipe. It is for 3 loaves, however. If you are not interested in making this many, you might try dividing the recipe in half or third- or just make it as written and freeze the other two loaves for another time. The hard work will be done at one time.

The second recipe is one I have used for some time and done primarily in the bread machine. It makes one larger loaf. At times, I have problems with it falling some while baking in the machine. You need to watch it as it is kneading so as to add more liquid or flour as needed to get the proper dough consistency (for the machine, it needs to be somewhat moist, forming a ball but not too firm). Even if it falls, it still makes wonderful toast and is the best with soups!

OATMEAL BREAD – by  Philip Sollenberger
Makes 3 loaves

Combine in large bowl:
2 cup quick oats
1 cup whole-wheat flour
1 cup oat bran                                       
2 Tablespoon salt
4 Tablespoon of olive oil (not the strong flavored kind)
1 teaspoon of cinnamon

Pour over this mixture:
5 cups of boiling water
Stir it in to combine it.

2 package (or 2 tablespoon) of dry yeast and
1 cup of brown sugar in
1 cup of warm water

When the batter is cooled to lukewarm add the yeast mixture.

Stir in
4 cups of wheat flour.
6 cups of white flour

When dough is stiff enough to handle, turn onto floured board and knead 5-10 minutes. Place in greased bowl, cover, and let rise until doubled.  Shape into 3 loaves and place in greased 9x5x3” pans. Allow to rise to fill pans.  Bake at 350 degrees for 35 minutes.  Cool on rack.

Oatmeal Yeast Bread


1 cup rolled oats
2 Tbsp sugar/other sweetener (brown sugar or molasses works well)
1 Tbsp oil
1 tsp salt
1 cup milk, scalded
1 compressed yeast cake (or 1 3/4 tsp other types of yeast)
1/4 cup warm water (may need to use a little more depending on the dough consistency as it kneads up)
2 1/2 cups flour (I have used a mixture of white and white whole wheat- 1:1/2 ratio)

If using a bread machine, follow your machine's instructions for combining wet and dry ingredients. Set it on 1 1/2 pound loaf and whole wheat setting. Then let the machine do the work- you need to watch it initially to make sure the dough is the right consistency.

If making by hand, mix together the oats, sugar, salt and oil. Pour over this the scalded milk. When cooled to lukewarm, add yeast that has been softened in 1/4 cup water (or you may just mix the yeast with the dry ingredients and add them all together). Stir in the flour and knead until dough no longer sticks to fingers. Shape into a loaf of bread or into rolls and put into a greased pan. Let rise until double in bulk. Bake at 400 degrees for rolls for 20 minutes and at 375 degrees for 40-45 minutes for a loaf.

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