Oat Flour Bread Food

GRANDMA'S OATMEAL BREAD

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

OAT BREAD

Steps:

• In a large lidded plastic container, add your water, yeast, and salt. Swirl together to mix.
• Add in your all purpose flour, 1 cup at a time.
• In between the cupfuls of flour mix together with a large wooden spoon (use your muscles)
• Add in your oat flour and your whole oats, and mix in till you have a nice dough.
• You might have to mix it with your hands, to get it all together.
• Cover your container, with lid, but not sealed, or with a towel.
• Leave on the counter to raise to double in size, about 2 hours.
• Store in the fridge overnigt with the lid on but not air tight. (Store up to 10 days in the fridge)
• Once you are ready to bake the bread, remove the dough from the fridge.
• Sprinkle the dough with a light covering of all purpose flour so it's not so sticky.
• Lightly grease three (3) - 9x3x5 bread loaf pans.
• Cut your dough into thirds.
• Shape each section of dough into an oblong ball with your hands. Tucking the edges in underneath.
• Lay the dough into one of the prepared loaf pans, sprinkle the top with about 1 1/2 TBS of old fashioned oats.
• Repeat with remaining dough, shape, lay in loaf pan, sprinkle with oats; 2 more times.
• Spray plastic wrap with nonstick spray and cover each pan.
• Let the dough rise for 1 hour and 40 minutes to 2 hours until it fills the loaf pan.
• Preheat the oven to 400 degrees.
• Boil 1 cup of water and pour into a baking dish and set it into the bottom of your oven.
• Bake the bread for 40 to 45 minutes depending on size of your loaves and oven, until it is nice and golden on top.
• Remove and let cool in pans for 5 minutes.
• Remove and cool on cooling rack for at least 10 minutes before slicing and serving.

APPLE OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees. Place muffin liners in a 12 cup muffin tin.
• To make the oat flour, place 1 1/2 cups rolled oats in a food processor and process until it is very fine. (Note: Do NOT try this with steel cut oats, as they are a very different texture from rolled oats!)
• In a medium bowl, whisk together the oat flour, oats, nutmeg, cinnamon, allspice, baking powder, and kosher salt.
• In another bowl, mix together the milk, egg, maple syrup, and vanilla, then gradually whisk in the oil.
• Mix the wet ingredients into the dry ingredients until smooth. Allow to sit for 10 minutes while the oats re-hydrate.
• Meanwhile, dice the apple. After 10 minutes, gently fold in the apples to the batter. Then use a 1/4 cup measure to spoon the batter into the prepared muffin tin.
• Bake for 20 to 25 minutes until puffed and golden.

OAT FLOUR BREAD

Steps:

• Preheat the oven to 350ºF. Liberally grease a 8X4" loaf pan using non-stick cooking spray. Set aside.
• Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.
• To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.
• Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
• Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.
• Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
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OAT FLOUR BANANA BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Lightly spray a 9x5" loaf pan with oil and line with parchment paper. Set aside.
• In a large mixing bowl, mash bananas very well with a fork or potato masher. You want them to be as smooth as possible. Add in the wet ingredients and stir well until no large clumps remain. Add the dry ingredients into the bowl, and give everything a nice stir with a spatula. Continue stirring and folding until smooth and no clumps remain, but do not over mix! Fold in the chopped walnuts and stir again.
• Pour into the prepared loaf pan, and tap firmly on the counter several times to release air bubbles. Smooth over the top with an offset spatula. Top off with sliced banana, rolled oats or turbinado sugar.To make the sliced bananas, cut banana in half vertically and sprinkle with coconut sugar. Shake off the excess and place (insides, face up) on top of the loaf, lightly pressing down.
• Bake at 350 degrees Fahrenheit for 55-65 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 30 minutes before carefully transferring to a wire rack to cool completely.
• Serve warm with a slab of butter or have plain. Store in an airtight container in the refrigerator for up to 3-4 days.

3 INGREDIENT HEALTHY OAT BREAD

Steps:

• Preheat oven to 350°F. Grease and line an 8 x 4 inch baking loaf pan with parchment paper. If you don't have this size baking pan see notes for other options.
• In a large mixing bowl add oat flour and baking powder. Whisk until baking powder is evenly incorporated into the flour. If desired, you can also mix in 1/2 tsp salt. This will not affect the bread texture but will add a little more flavor to the bread. If you are trying to make a sweet bread, don't add the salt.
• Add in the yogurt. When adding in the yogurt, make sure to not drain out any of the liquid from the yogurt that may be at the top. You want to use that liquid in the bread. Use a spatula to slowly add the yogurt into the batter. Keep folding in the yogurt until it is evenly and completely incorporated. Your dough should be very thick and very sticky.
• Scrape your dough into the prepared baking pan. Use the spatula to help evenly spread the dough across the pan. Dampen your fingers with a tiny bit of water and then lightly press on the surface of the bread to smooth out the dough. If desired, sprinkle about 1 tbsp of rolled oats across surface and gently press the oats slightly into the surface of the bread so that they stick when baking.
• Bake bread for about 40-45 minutes. The bread should be lightly browned on top and when you press on the surface it should bounce back and not sink in. Let bread cool before cutting and serving. Bread can be toasted or eaten as is with your favorite spread.

HONEY WHEAT OAT FLOUR BREAD MACHINE BREAD

Steps:

• Place warm water, milk, oil, honey, salt, oats, oat flour, wheat flour, baking flour, and yeast in the pan of a bread machine in the order listed.
• Set cycle for light crust according to manufacturer's instructions.

OAT FLOUR PUMPKIN BREAD

Steps:

• Beat the eggs in a large bowl.
• Process the oat meal into flour in a coffee grinder.
• Add the remaining ingredients to the beaten eggs.
• Bake at 350F for 20-25 minutes.

OAT BREAD

Steps:

• In a medium sized mixing bowl mix warm milk, yeast, brown sugar, egg, salt and rolled oats.
• Mix in 3 cups flour until well blended. This is a sponge. Allow to sit for 30 minutes until bubbly.
• Add the remainig flour, knead 5 minutes.
• Allow to rise until doubled. Punch down.
• Shape into a loaf and allow to rise again in a large loaf pan. Bake at 350° for 45-50 minutes.
• The top will be a nice medium brown. Melt 1 tsp butter over the top. Remove from the pan and allow to cool on the counter.
• Slicing piping hot bread will allow the moisture to escape the loaf through steam, so unless you plan to eat the whole thing right then, be patient and allow your loaf to cool before enjoying.