Whole Wheat Oatmeal Bread Recipe

Whole Wheat Oatmeal Bread Recipe

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45 juta s/d 2.5 milyar listing 2018
Whole Wheat Oatmeal Bread Recipe Whole Wheat Oatmeal Bread Recipe Whole Wheat Oatmeal Bread Recipe, This recipe makes two slightly flat breads with a sweet nutty flavor and dense texture.
Whole Wheat Oatmeal Bread Recipe

Whole Wheat Oatmeal Bread Recipe

This recipe makes two slightly flat breads with a sweet nutty flavor and dense texture. Prep : 42 minutes plus rising Bake : 35 minutes
  • 2 cups warm water (105° to 115°F)
  • 2 packages active dry yeast
  • 1/2 teaspoon sugar
  • 1/2 cup honey
  • 4 tablespoons butter or margarine, softened
  • 1 cup quick-cooking or old-fashioned oats, uncooked
  • 1 tablespoon salt
  • 4 cups whole-wheat flour
  • 1 large egg about 21/2 cups all-purpose flour or about 2 cups bread flour
  1. In large bowl, combine 1/2 cup warm water, yeast, and sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 11/2 cups warm water, honey, butter, oats, salt, and 2 cups whole-wheat flour until smooth. Stir in egg. Gradually stir in remaining 2 cups whole-wheat flour, then 2 cups all-purpose flour or 11/2 cups bread flour.
  2. On lightly floured surface, knead dough until smooth, about 7 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking.
  3. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl loosely with plastic wrap and let rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
  4. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes. Grease large cookie sheet.
  5. Shape each dough half into 7" by 4" oval; place on prepared cookie sheet. Cover loosely with damp kitchen towel; let rise in warm place until doubled, about 1 hour.
  6. Meanwhile, preheat oven to 350°F. With serrated knife, cut three to five 1/4-inch-deep crisscross slashes across top of each loaf. Lightly dust tops of loaves with all-purpose flour. Bake until loaves sound hollow when tapped on bottom, 35 to 40 minutes. Transfer to wire racks to cool. Makes 2 oval loaves, 12 slices each.
Each slice : About 177 calories, 5g protein, 33g carbohydrate, 3g total fat (1g saturated), 14mg cholesterol, 315mg sodium.

WHOLE-WHEAT-WALNUT BREAD

Prepare as directed (left), using 1/2 cup milk, heated to warm (105° to 115°F), instead of water and only 1 package active dry yeast. Stir in 1 cup warm water, 3 tablespoons butter or margarine, softened, 2 tablespoons molasses, 11/2 teaspoons salt, 2 cups whole-wheat flour, and only 1/2 cup all-purpose or bread flour. Then, gradually, stir in 3/cup all-purpose or bread flour. Proceed as directed, but after punching down dough in Step 4, knead in 2 cups walnuts (8 ounces) , toasted and coarsely chopped. In Step 5, reduce rising time to about 45 minutes. Preheat oven to 375°F. Just before baking, with sharp knife or single-edge razor blade, cut three 3-inch-long and 1/4-inch-deep diagonal slashes across tops of loaves. Bake loaves about 30 minutes. Each slice : About 155 calories, 4g protein, 17g carbohydrate, 9g total fat (2g saturated), 5mg cholesterol, 165mg sodium. 100 whole wheat oatmeal bread recipe, easy whole wheat oatmeal bread recipe, honey oatmeal wheat bread recipe, whole wheat honey bread recipes, whole wheat oat bread machine recipe, whole wheat oatmeal banana bread, whole wheat oatmeal bread machine, whole wheat oatmeal quick bread, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Whole Wheat Oatmeal Bread Recipe

Article Categories : Yeast Breads & Sandwiches

Whole Wheat Oatmeal Bread Recipe

Whole Wheat Oatmeal Bread Recipe

This recipe makes two slightly flat breads with a sweet nutty flavor and dense texture.

Prep : 42 minutes plus rising
Bake : 35 minutes

  • 2 cups warm water (105° to 115°F)
  • 2 packages active dry yeast
  • 1/2 teaspoon sugar
  • 1/2 cup honey
  • 4 tablespoons butter or margarine, softened
  • 1 cup quick-cooking or old-fashioned oats, uncooked
  • 1 tablespoon salt
  • 4 cups whole-wheat flour
  • 1 large egg about 21/2 cups all-purpose flour or about 2 cups bread flour
  1. In large bowl, combine 1/2 cup warm water, yeast, and sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 11/2 cups warm water, honey, butter, oats, salt, and 2 cups whole-wheat flour until smooth. Stir in egg. Gradually stir in remaining 2 cups whole-wheat flour, then 2 cups all-purpose flour or 11/2 cups bread flour.
  2. On lightly floured surface, knead dough until smooth, about 7 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking.
  3. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl loosely with plastic wrap and let rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
  4. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes. Grease large cookie sheet.
  5. Shape each dough half into 7″ by 4″ oval; place on prepared cookie sheet. Cover loosely with damp kitchen towel; let rise in warm place until doubled, about 1 hour.
  6. Meanwhile, preheat oven to 350°F. With serrated knife, cut three to five 1/4-inch-deep crisscross slashes across top of each loaf. Lightly dust tops of loaves with all-purpose flour. Bake until loaves sound hollow when tapped on bottom, 35 to 40 minutes. Transfer to wire racks to cool. Makes 2 oval loaves, 12 slices each.

Each slice : About 177 calories, 5g protein, 33g carbohydrate, 3g total fat (1g saturated), 14mg cholesterol, 315mg sodium.

WHOLE-WHEAT-WALNUT BREAD

Prepare as directed (left), using 1/2 cup milk, heated to warm (105° to 115°F), instead of water and only 1 package active dry yeast. Stir in 1 cup warm water, 3 tablespoons butter or margarine, softened, 2 tablespoons molasses, 11/2 teaspoons salt, 2 cups whole-wheat flour, and only 1/2 cup all-purpose or bread flour. Then, gradually, stir in 3/cup all-purpose or bread flour. Proceed as directed, but after punching down dough in Step 4, knead in 2 cups walnuts (8 ounces) , toasted and coarsely chopped. In Step 5, reduce rising time to about 45 minutes. Preheat oven to 375°F. Just before baking, with sharp knife or single-edge razor blade, cut three 3-inch-long and 1/4-inch-deep diagonal slashes across tops of loaves. Bake loaves about 30 minutes.

Each slice : About 155 calories, 4g protein, 17g carbohydrate, 9g total fat (2g saturated), 5mg cholesterol, 165mg sodium.