Rye Oatmeal Bars Food

BAKED OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

BEST OATMEAL BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix oil, sugars, egg, water and vanilla.
• In a small bowl, mix rest of ingredients.
• Stir dry mixture into wet mixture just until mixed.
• Pour into 9x13-inch pan.
• Bake for about 25 minutes.

RYE-OATMEAL BARS

Steps:

• Blend the honey, oil, egg yolks, and vanilla.
• Add the rye flour and rolled oats.
• Mix thoroughly.
• Then fold in the stiffly beaten egg whites.
• Pour the dough into a greased 12x8x2-inch pan.
• Sprinkle the top of it with sesame seeds.
• Bake in a preheated 350 degree F oven for 30-35 minutes.
• Cut into 1x4" bars.
• Remove the bars while still warm.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan. Sift the dry ingredients together and set aside. In an electric mixer cream the butter, molasses and sugar until light and fluffy. Beat in the egg and add the reserved dry ingredients and mix until just incorporated. Fold in oats, raisins, nuts and chips. Spread dough in an even layer on prepared pan and bake for 20 to 30 minutes or until lightly browned. Let cool on a rack for 10 minutes then carefully cut in to bars approximately 3 inches square. Remove bars from pan and allow to cool completely.

OATMEAL RYE BREAD

Steps:

• Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
• Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
• When all four cups of flour are stirred in, beat the mixture with a wooden spoon for about 10 minutes. It should be smooth and very soft.
• Cover bowl with a towel and put in a warm place for 45 minutes.
• The yeast sponge should rise considerably and be rather bubbly at the end of this time.
• Now sprinkle salt over the sponge and fold together.
• Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
• Add enough white flour to make the dough manageable and turn onto a floured board, and knead for about 20 minutes till smooth and elastic.
• Cover and let rise till doubled.
• Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
• Bake at 350°F for 40-60 minutes (depends on your oven and how crusty you like your bread - my loaves were just right at about 40-45 minutes. I brushed the loaves with butter after baking to soften the crust).