OATS AND ALMOND BREAD
Make and share this Oats and Almond Bread recipe from Food.com.
Provided by smiles4u
Categories Yeast Breads
Time 3h10m
Yield 1 1/2 lb loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- add ingredients according to manufacturer's suggested order.
- light crust, sweet cycle.
Nutrition Facts : Calories 121.2, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.8, Sodium 240.9, Carbohydrate 23.8, Fiber 0.9, Sugar 4.7, Protein 3.2
3 INGREDIENT HEALTHY OAT BREAD
This healthy oat bread is made with just 3 easy ingredients. It doesn't contain any yeast, wheat flour, oil, sugar, or eggs.
Provided by Kirbie
Categories Breakfast
Time 45m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 1 slice, Calories 101 kcal, Carbohydrate 16 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 173 mg, Fiber 2 g, Sugar 1 g
WHOLE WHEAT ALMOND OATMEAL BREAD
I love having Oatmeal everyday and so I decided why not make a healthy bread! I bake for my dad because he has diabetes and loved them!
Provided by senior09
Categories Quick Breads
Time 25m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the rolled oats, whole wheat flour,splenda,baking powder,baking soda, and salt in one bowl. Set aside.
- In another bowl beat the egg whites, and then add the applesauce and the almond breeze.
- Mix the wet ingredients with the dry ingredients. Mix Well.
- Spoon the mixture into a loaf pan that has been sprayed with nonstick spray. You may sprinkle the top with ground cinnamon if you like.
- Bake at 425 F for 20-25 minutes.
- Enjoy!
Nutrition Facts : Calories 98.7, Fat 0.9, SaturatedFat 0.2, Sodium 139.1, Carbohydrate 19, Fiber 3, Sugar 0.3, Protein 4.6
OATMEAL BREAD I
Dough needs to rise overnight.
Provided by DeeDee
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time P1DT2h45m
Yield 30
Number Of Ingredients 10
Steps:
- Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
- Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
- Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
- Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Cholesterol 12.4 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 85.4 mg, Sugar 3.1 g
QUICK PUMPKIN, OAT AND ALMOND BREAD
A bread machine recipe for a moist pumpkin quick bread. I found most pumpkin bread recipes too moist, and not particularly healthy. I've cut down on the sugar and oil content, and substituted oats and bran instead of just plain flour to add fibre and lower the GI score. I think it would also be good with some grated apple, zucchini, carrot - anything you've got hanging around really!
Provided by KAM76
Categories Quick Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 17
Steps:
- Put all the dry ingredients (other than the raisins) into a food processor and pulse until the almonds, oats and zest are finely chopped. Transfer into the breadmachine pan.
- Put remaining ingredients into food processor and pulse until well mixed, and add to the bread machine pan. If you don't trust your bread machine's mixer function you could mix everything in the food processor first if you like.
- Cook on the quick bread setting. Check during mixing to see whether it needs more flour - the moisture levels in pumpkin seem to vary.
Nutrition Facts : Calories 2716.9, Fat 116.3, SaturatedFat 16.4, Cholesterol 634.5, Sodium 2354.1, Carbohydrate 373.1, Fiber 40.8, Sugar 119.4, Protein 76.4
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