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
BUTTERMILK BREAD II
This bread is delicious plain or toasted. I make it at least once a week.
Provided by Esther Kenagy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
- Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g
OATMEAL BREAD II
Make an outrageously delightful oatmeal bread from your bread machine
Provided by Liz B.
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting, and Start.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 6.1 g, Cholesterol 0.2 mg, Fat 2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 317.9 mg, Sugar 3.4 g
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.
BUTTERMILK OAT BREAD
Unique, delicious flavor.. a soft and dense dinner bread, with a hint of buttermilk tang and sweetness. Makes excellent toast. Half the rolled oats end up blended/ground into an oat flour. Prep time is a generous estimate, and does include up to 2-1/2 hours rising.
Provided by laurenpie
Categories Breads
Time 3h55m
Yield 1 1-1/2 lb loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Stir yeast into warm water, set aside to bubble up.
- Lightly grease a large bowl (for rising), set aside. Lightly grease a loaf pan (preferably pale aluminum), set aside.
- Boil a kettle of water (for rising), then keep on simmer.
- Blend/grind half of the rolled oats into a fine oat flour (easy in a Nutri-Bullet.) Reserve the balance intact.
- Warm the buttermilk and melt the butter, then combine with salt, sugar, honey and the unground oats. (See OPTIONAL below. you may want to reserve 1 rounded Tbsp of rolled oats for the loaf's crust.).
- Add yeast, ground oats and flour; knead until smooth. (For me, that's about 8 minutes with the Kitchen Aid, or 12 minutes by hand.).
- Place dough in greased bowl to rise. Set (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 hour.
- After the hour, reboil kettle of water.
- Form a loaf, place in greased pan. Again, set to rise (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 to 1-1/2 hours.
- Remove dough and kettle from oven. Preheat oven to 350°.
- Bake in preheated oven for approximately 55 minutes total (+/- 5 min), lightly tenting with aluminum foil after 30-40 minutes to keep top from over-browning. The bread is done when its top is golden-brown and its center temperature is 190°.
- OPTIONAL: Just before baking, brush the top of the loaves with an egg white beaten with 1 Tbsp cold water. Sprinkle with 1 rounded Tbsp rolled oats (unground).
- NOTE: If you can't grind/blend the rolled oats, substitute 1 cup oat flour (or any flour) for the 1 cup of ground rolled oats in step #6.
- NOTE: This is my adaptation of a recipe from King Arthur Flour: KAF "Vermont Whole Wheat Oatmeal Honey Bread." The main difference being that I replaced water and whole wheat flour with buttermilk and oat flour. Both recipes use whole rolled oats, but I've doubled it's proportion.
Nutrition Facts : Calories 133.2, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 103.7, Carbohydrate 24.2, Fiber 1.6, Sugar 5.3, Protein 3.7
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
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-OAT BREAD
Make and share this Buttermilk-Oat Bread recipe from Food.com.
Provided by Carole Reu
Categories Yeast Breads
Time 50m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 7
Steps:
- For toasted rolled oats, place oats in a shallow baking pan. Bake at 350 for 15 to 20 minutes or till oats are lightly browned, stirring occasionally. Cool.
- Add all of the ingredients to a bread machine according to manufacturer's directions. Bake the bread using the regular or white setting.
Nutrition Facts : Calories 68.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.4, Sodium 88.4, Carbohydrate 13.3, Fiber 0.6, Sugar 1.7, Protein 2.1
BUTTERMILK OATMEAL SCONES
Hearty oatmeal scones that are simple and delicious!
Provided by KaylieL
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined.
- Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 49.3 g, Cholesterol 1.2 mg, Fat 14.8 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 3.7 g, Sodium 462.1 mg, Sugar 16.1 g
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
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