100 Whole Grain Oatmeal Bread From Scratch Food

OATMEAL BREAD

Steps:

• Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
• Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don't add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
• First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
• Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
• Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
• Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

HOMEMADE OATMEAL BREAD

Steps:

• Gather the ingredients.
• Mix the oats and whole wheat flour in a bowl.
• Add the boiling water and stir.
• Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
• In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
• Add the yeast to the oat mixture and mix well.
• Start adding the all-purpose flour 1/2 cup at a time until a firm dough forms.
• Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
• Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
• Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
• Shape the bread into a sandwich loaf and place it in the pan.
• Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
• Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
• Meanwhile, heat your oven to 450 F for 1/2 hour; if using a baking stone, heat for 1 hour.
• Slash the top of the loaf with a sharp razor blade.
• Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
• Let the bread cool for about 1 hour or so before serving.
• Place an old roasting pan on the rack below the baking stone (if using) or the rack below where the loaf pan will go. After you put the bread in the oven, fill the roasting pan with 2 cups of boiling water.
• Using a squirt bottle, spray water on the sides of the oven two or three times within the first 5 minutes of baking.
• Turn the oven down to 400 F and bake for 30 minutes or more, until the internal temperature of the bread reaches 190 F.
• Bread steams itself dry, so let the loaf cool for at least 2 hours before slicing or it may seem gummy inside.
• Enjoy!

OAT WHOLE WHEAT BREAD

Steps:

• Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
• Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

OATMEAL BREAD

Steps:

• Soften yeast in the warm water.
• Combine the boiling water, 1 cup oats, molasses, butter and salt.
• Cool to lukewarm.
• Stir in 2 cup of the flour, beat well.
• Add the softened yeast and 2 beaten eggs, beat well.
• Stir in enough of the remaining flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
• Shape into a ball.
• Place in a lightly oiled bowl, turning once to grease the surface of the dough.
• Cover and let rise in a warm place until double (about 1 hour).
• Punch dough down, turn out onto a lightly floured surface.
• Divide dough in half and cover with the bowl.
• Let rest 10 minutes.
• Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
• Shape dough into loaves.
• Place the loaves into the pans.
• Cover and let rise in a warm place until double (about 30- 45 minutes).
• Mix the beaten egg white with the tablespoon of water.
• Brush the tops of the loaves with this mixture.
• Sprinkle the tops of the loaves with a few more rolled oats.
• Bake at 375°F till done, about 40 minutes.
• Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
• Remove from pans and cool on a rack.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

100% WHOLE GRAIN WHEAT BREAD

Steps:

• Place the first five ingredients in the bowl and mix.
• Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
• Add: 4 Cups of 100% Whole Grain Wheat Flour.
• Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
• When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
• Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
• Mix the dough again just enough to knock it down at least close to the original size.
• Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
• When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

100% WHOLE-GRAIN OATMEAL BREAD FROM SCRATCH

Steps:

• Gather the ingredients.
• M​ix oats and whole-wheat flour in a bowl. Add the boiling water and stir. Stir in the honey, molasses, oil, and salt and let cool to lukewarm (about 1/2 hour or more). It's OK if it's room temperature, too.
• To the bowl, add the 1/4 teaspoon of instant yeast, the extra water and 1 cup of whole-wheat flour (e.g., whole-wheat white flour from King Arthur ). Stir until flour is wet and dough is homogeneous.
• Add more flour, 2 tablespoons at a time, and stir until a firm but sticky dough forms. Knead in the bowl when the dough is too stiff for a spoon. If the dough is still sticky when you turned it onto a lightly floured board, wet your hands with cold water for easier handling.
• Pat the dough into a 1-inch high rectangle. Knead by folding the dough over into thirds (like a letter) and then patting or pulling it back into a rectangle. Don't turn the dough 90 degrees. You want the gluten strands to line up in straight rows, which is hard enough with all that oatmeal and wheat bran .
• Fold it 2 more times, then dust with flour and cover with a clean cloth on the board in a cool place in the kitchen. For example, you can leave it from 5 p.m. until 9 p.m., folding it 2 more times at 2-hour intervals.
• After 3 to 4 hours at room temperature, gather the ungainly dough into a ball, wrap it in plastic wrap, and place it in a bowl in the refrigerator for up to 16 hours.
• Take dough out of refrigerator and fold 2 times on a floured board. Let rise until the chill comes off the dough and you see it get bigger in size.
• Form into a boule (round) or batard (long) shape, pulling the dough from the top to the underside and pinching closed on the bottom. Because of the oatmeal, this will not be smooth and the dough is still sticky at this point.
• Place the dough, top-side down, in a bowl (or on the baking sheet ) with a 1/4 cup of oatmeal in it and coat with oatmeal. Leave in proofing basket (e.g., a 2-quart Corningware vegetable bowl) until risen, about 2 hours. After the first hour, turn on the oven to heat to 450 F, preferably with a baking stone .
• Turn the loaf out onto a small piece of parchment paper or a floured baker's peel. Slash the top of the loaf with a sharp razor blade. You can slash a square pattern, for example.
• Place the loaf in the oven on the cornmeal- or flour-strewn stone and turn the oven temperature down to 400 F. Bake for 30 to 40 minutes or until the internal temperature reaches 190 F. Note: Those hard crusts you love are created with steam. You may create steam in the oven for the first 5 minutes. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven. Spray water the sides of the oven with a squirt bottle 2 or 3 times in the first 5 minutes. Turn oven down to 400 F and bake for 30 minutes or more until the internal temperature reaches 190 F. Bread steams itself dry, so let the bread cool for at least 2 hours before slicing or it may seem gummy inside.

WHOLE WHEAT BREAD 100%

Steps:

• Place about three cups of the 5-6 cups of whole wheat flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
• Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
• Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
• On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
• Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan (5x9-inch) and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours.
• Preheat the oven to 350 degrees F. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees F when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.