Oatmeal Beer Bread Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• Grease a 5x9 loaf pan.
• Combine oats, flour, salt, sugar, baking powder, water and beer and put into the prepared loaf pan.
• Bake for 30 minutes. Generously brush top of loaf with melted butter, reserving some for a second brushing.
• Return to oven and bake for 30-40 minutes more until a toothpick inserted in the middle comes out clean. Remove from the oven and brush with reserved butter.
• Serve warm.

Steps:

• 1. In a bowl blend flour, sugar, baking powder and salt.
• 2. toss in oatmeal and mix.
• 3. pour beer into dry ingredients. Pour into a greased loaf pan. pour butter over bread and sprinkle with a bit of raw oatmeal. Bake 375 degrees for 1 hour. Great toasted the next morning.

Steps:

• Set aside ¼ cup of the oats for the topping; in food processor, grind 2 cups of the remaining oats until fine; set aside.
• Sprinkle remaining oats evenly over rimmed baking sheet; toast in 350F oven for 20 minutes, stirring once; let cool slightly.
• Meanwhile, in small bowl, whisk together 1 cup of the flour, the warm water and the yeast; let stand until frothy, about 15 minutes.
• In large bowl, whisk together the ale, skim milk powder, sugar and salt; whisk in yeast mixture; stir in 3 cups of the remaining flour and the ground and toasted oats; stir in enough of the remaining flour to make a slightly sticky dough; turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding more of the remaining flour as necessary to prevent sticking; place in greased bowl, turning to grease all over; cover with plastic wrap; let rise in warm, draft-free place until doubled in bulk, 1 to 1 ½ hours.
• Punch dough down; cut in half; pat each half into 11- x 8-inch (28 x 20 cm) rectangle; starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal; fit into 2 greased 8- x 4-inch (1,5L) loaf pans; cover and let rise until doubled in bulk, about 1 hour.
• Brush loaves lightly with water; sprinkle with reserved oats.
• Bake in centre of preheated 375F (190C) oven until golden and loaves sound hollow when tapped on bottom, about 40 minutes.

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., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Bake according to manufacturer's directions.

Steps:

• Place all flour, oats, seeds and sweetener in a large bowl and give it a stir or two.
• Dump in the beer and stir only until just mixed. Do NOT overmix.
• Pour into greased loaf pan; feel free to sprinkle some extra oats on top to make it look pretty.
• Bake at 375 degrees for 1 hour.