OATMEAL SODA BREAD
Provided by Food Network
Time 12h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.
- In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour.
- Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter.
- Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter.
OATMEAL BUTTERMILK SANDWICH BREAD
Make and share this Oatmeal Buttermilk Sandwich Bread recipe from Food.com.
Provided by Erika 3
Categories Yeast Breads
Time 3h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour.
- Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
- Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts : Calories 199.8, Fat 3.1, SaturatedFat 1.5, Cholesterol 13.7, Sodium 427.5, Carbohydrate 36.6, Fiber 2, Sugar 2.7, Protein 6.1
BUTTERMILK OATMEAL BREAD
Make and share this Buttermilk Oatmeal Bread recipe from Food.com.
Provided by Hey Jude
Categories Yeast Breads
Time 2h45m
Yield 1 1.5pound loaf
Number Of Ingredients 8
Steps:
- Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
- Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
- Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
- Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
- Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
- Preheat oven to 350° and oil a 9x5x3-inch loaf pan.
- Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.
Nutrition Facts : Calories 2044, Fat 30, SaturatedFat 16.2, Cholesterol 66, Sodium 2476.7, Carbohydrate 381.6, Fiber 15.5, Sugar 32.5, Protein 55.8
WHOLE WHEAT OATMEAL BUTTERMILK BREAD
Since Canadian flour has more gluten, I use whole wheat bread flour and all purpose white flour, if you reside in the U.S. then use bread flour for the white.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h30m
Yield 1 (8x4-inch) loaves
Number Of Ingredients 11
Steps:
- Fit a kneader blade on a heavy-duty stand mixer.
- Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
- In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
- In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
- After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
- Knead for 10 minutes.
- Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
- Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
- Generously grease a large bowl with oil.
- Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
- Remove and punch down dough.
- Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!).
- Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
- Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
- Bake for about 30 minutes in a 375°F oven.
Nutrition Facts : Calories 2388.5, Fat 47.1, SaturatedFat 24.9, Cholesterol 101.4, Sodium 4701.5, Carbohydrate 432.5, Fiber 37.2, Sugar 55.5, Protein 72.8
HONEY BUTTERMILK OATBREAD
A delicious and hearty oatmeal bread. This is especially good when it is hot and fresh, just plain--and really great with a little butter and honey. This recipe is the end result of trial, error and continuous tweaking.
Provided by Malicia
Categories Bread 100+ Bread Machine Recipes
Time 3h15m
Yield 15
Number Of Ingredients 11
Steps:
- Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 31.4 g, Cholesterol 18.2 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 381.4 mg, Sugar 6.1 g
BUTTERMILK OATMEAL MUFFINS
Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g
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- Proof the yeast and 1/3 cup of warm water. In a separate bowl combine the oats and the boiling water. Let both mixtures sit for about 10 minutes. The yeast will look foamy and creamy.
- Place all the ingredients except the salt into the mixer. Knead with the dough hook for 2-3 minutes, and then let rest for 20 minutes. Come back, add salt, and knead with your mixer on medium for 15 minutes.
- Turn dough out into a well oiled bowl, turn to coat the dough, and then cover and let rise for about 1 hour, or until doubled.
- Punch down the dough and cut in half. Take one half, place on a lightly floured surface, and press into a rectangle. Now roll out into a larger rectangle. Fold into thirds, letter-style, then roll up. Pinch the seams closed and place seam side down into your prepped loaf pan. Repeat with other half of the dough.
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., To make the dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough.
- Knead the dough, by hand or mixer, until it's springy though still somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky at the beginning; don't be tempted to add more flour, as additional flour will make the loaf dry. If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface.
- Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
- To shape the dough: Transfer the dough to a lightly oiled surface. Flatten the dough into a 6” x 8” rectangle. Fold the top down to the center (like you were folding a letter), pressing it firmly with the heel of your hand to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat the first step (folding the top to the center and sealing) three or four more times, until you’ve created a 9” to 10” log. Tuck the ends under slightly, and turn the log over so its seam is on the bottom.
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