Toasted Oatmeal Bread Recipes

Steps:

• Melt butter in a large heavy saucepan over medium heat. Add the oats, and toast, tossing and turning oats, until oatmeal is browned and fragrant, about 4 minutes. Add 4 cups water and salt, and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has evaporated and the oatmeal is tender, about 30 minutes for the Irish oatmeal and 10 minutes for the old-fashioned rolled oats. Serve hot with the toppings of your choice.

Steps:

• Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
• Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
• Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
• Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
• Heat the oven to 350 degrees F.
• Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

Steps:

• Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown.
• In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well.
• In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.).
• Add warm liquid and egg to flour mixture.
• Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed.
• Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
• Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes.
• Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes.
• Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal.
• Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes.
• Heat oven to 375 degrees F.
• In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal.
• Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped.
• Remove from pans immediately; cool on wire racks.

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:

• Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
• In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
• In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
• On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.
• Place dough in greased bowl; cover loosely with saran wrap and cloth towel.
• Let rise in warm place until doubled in size, about 45 to 60 minutes.
• Punch down dough several times to remove all air bubbles.
• Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.
• Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.
• Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.
• In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
• Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.
• Ccool on wire racks.