STEEL CUT OAT BREAD
I love steel cut oats so I was very pleased to find this recipe. It originally came from the Joy of Cooking but I've tweaked it.
Provided by joan.keith
Categories Breads
Time 3h40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Measure oats, molasses, butter and salt into a mixing bowl.
- Pour boiling water over these ingredients. Stir in 2 cups flour. Cool.
- While this mixture is cooling mix dry yeast with 1/4 cup warm water.
- After flour mixture is cool add yeast mixture and stir in 2 cups flour. Add nuts if desired. Knead mixture until smooth and let rise in a covered greased mixing bowl. When mixture is doubled punch down and form into loaf.
- Preheat oven to 375 Place dough in a 5" x 9" greased loaf pan. Let rise until doubled. Bake bread 40 - 50 minutes or until brown.
STEEL CUT OAT SODA BREAD
Trying to eat healthier for the new year. I've bought some flax and found this recipe to use it. This is great for breakfast on the go or after a workout.
Provided by chia2160
Categories Breakfast
Time 1h
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a 9 x 13-inch pan and set aside.
- Soak steel cut oats and buttermilk in a small bowl for at least 5 minutes.
- In a medium bowl, combine the dry ingredients; flours, flaxseed meal, salt, baking soda and sugar.
- In a large bowl, combine the oil, eggs, orange juice, buttermilk with steel cut oats and cranberries. Stir until combined.
- Pour the dry ingredients into the wet ingredients and mix well. Pour into the pan and bake 45-50 minutes.
STEEL CUT OATMEAL 50/50 BREAD (BREAD MACHINE)
I made some steel cut oatmeal for breakfast and had some leftover so I decided to use it in a bread. I prepared it on the dough cycle and then formed it in a loaf pan and let it rise and baked it in my regular oven. The bread turned out light and moist. It reminds me of a light wheat bread with a slight texture to it.
Provided by Crazycook in PA
Categories Yeast Breads
Time 3h
Yield 1 loaf
Number Of Ingredients 7
Steps:
- In a bread machine put the ingredients in order as per your bread machine instructions.
- Set on "dough cycle".
- Depending on the weather and humidity, more or less water may be required.
- When bread machine is finished, form and place in well-greased 9x5 loaf pan.
- Let rise for approximately 30 minutes or double in bulk.
- Preheat oven at 325 for glass or 350 degrees.
- Bake bread for approximately 30 minutes.
Nutrition Facts : Calories 2194.5, Fat 16, SaturatedFat 2.7, Sodium 2377.6, Carbohydrate 447.6, Fiber 39.8, Sugar 47.9, Protein 72.1
STEEL CUT OATMEAL
For breakfast, try Alton Brown's Steel Cut Oatmeal recipe from Good Eats on Food Network. Buttermilk, brown sugar and cinnamon add richness to the dish.
Provided by Alton Brown
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
- Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.
STEEL-CUT OATMEAL
Chuck Hughes' steel-cut oatmeal is an easy, delicious breakfast to keep you going all day long.
Provided by Chuck Hughes
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix the oatmeal, 4 cups water and salt together in a saucepan and let it simmer on medium-low for 25 minutes. Keep it in the fridge if not eating immediately. (Reheat the quantity of oatmeal desired in a saucepan on medium-low.)
- Add the sugar, butter, cream and fruit and let it go for 5 minutes.
WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Provided by judy2304
Categories Bread Yeast Bread Recipes
Time 22h35m
Yield 24
Number Of Ingredients 15
Steps:
- Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
- Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
- Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
- Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
- Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
- Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
- Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
- Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
- Remove loaves from pans and cool on a wire rack.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g
STEEL-CUT OATMEAL
Delicious and hearty breakfast.
Provided by rblakley
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
- Cook oats until thick and soft, 20 to 30 minutes.
- Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
- Sprinkle sugar over the oats to serve.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 41.8 g, Cholesterol 2.4 mg, Fat 12 g, Fiber 5.7 g, Protein 10.5 g, SaturatedFat 3.1 g, Sodium 232.8 mg, Sugar 8.4 g
MCCANN'S OAT BROWN BREAD
From the New Celtic Cookbook by Kathleen Sloan-McIntosh and Ken McIntosh. The steel-cut oats in this recipe are packed with nutrition and a wonderful nuttiness that helps make this delicious bread so good!
Provided by Whisper
Categories Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Lightly dust the surface of a baking sheet with flour.
- Stir together the flours, oats, sugar and baking soda in a large mixing bowl.
- Using your fingertips, quickly rub in the butter.
- Make a well in the centre and gradually stir in the buttermilk with a wooden spoon until the dough is soft and manageable.
- (You might not use all the buttermilk.).
- Turn the dough out onto a lightly floured surface and knead for about 1 minute.
- Divide in half.
- Shape the dough into two balls and place in the centre of the baking sheet.
- Use the palm of your hand to flatten the dough into disks about 1 1/2 inches thick.
- Use a sharp knife to cut a fairly deep cross into each disk so that it will break apart easily into quarters after baking.
- Bake for approximately 35 minutes or until browned and the tester emerges clean and the bottom sounds hollow when tapped.
- Cool slightly on a rack before serving warm.
Nutrition Facts : Calories 1624, Fat 33.3, SaturatedFat 17.2, Cholesterol 70.8, Sodium 2003.8, Carbohydrate 281.9, Fiber 20.6, Sugar 38, Protein 52.9
SLOW COOKER BANANA BREAD STEEL CUT OATS
Make and share this Slow Cooker Banana Bread Steel Cut Oats recipe from Food.com.
Provided by Heather N.
Categories Breakfast
Time 7h10m
Yield 10 , 10 serving(s)
Number Of Ingredients 11
Steps:
- Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker and stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt.
- Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.
Nutrition Facts : Calories 157.7, Fat 2.6, SaturatedFat 0.4, Sodium 121.9, Carbohydrate 29.8, Fiber 4, Sugar 9.8, Protein 4.7
BAKED STEEL-CUT OATS
Steel-cut oats in a ready-to-go breakfast bar. Lower your cholesterol and enjoy a nice treat in the morning or take it to go. My boys love it hot or cold, in a bowl or as a square, with milk or maple syrup. It's 5 stars for all of my family. My in-laws tried it and love it as well. Serve with additional maple syrup.
Provided by sharron
Categories Breakfast and Brunch
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Combine water, oats, and salt in a saucepan and bring to a boil. Reduce heat to a low simmer and cook, stirring occasionally, to desired chewiness, 10 to 20 minutes. Drain cooked oats in a colander and place them into a bowl.
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie pan.
- Whisk milk, egg, and maple syrup together in a bowl until frothy. Stir egg mixture into oats. Fold in dried fruit, nuts, canola oil, and cinnamon until batter is combined and pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and oatmeal has no liquid on top, 20 to 30 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 16.6 g, Cholesterol 21.3 mg, Fat 5.4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 116.1 mg, Sugar 2.5 g
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