Whole Grain Oat Bread Recipes

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 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.

WHOLE-WHEAT OAT BREAD

Steps:

• In a saucepan, bring water just to a simmer. Pour the water over 1 cup oats in a bowl. Stir in molasses; let stand until mixture cools to warm, 10 minutes. Meanwhile, in a food processor coarsely grind 1/2 cup rolled oats. Transfer to bowl; add both flours and dry milk.
• Sprinkle oat-molasses mixture with yeast. Stir in 1 cup flour mixture, and then the salt. Stir in remaining flour mixture, 1 cup at a time.
• Turn dough out onto a floured surface. Using floured hands, knead until smooth, 5 to 10 minutes. Transfer dough to a lightly oiled bowl; turn to coat. Loosely cover with plastic wrap; let dough rise in a warm spot until doubled in bulk, 1 hour. Punch down dough. Transfer to a lightly floured surface. Knead dough once or twice. Flatten into a 9-inch circle.
• Pull edges of dough up and in toward center; pinch to seal. Turn dough over. Pull down on dough with cupped hands to stretch top; pinch edges at bottom. Wrap hands around sides of dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high. Place on oiled baking sheet, seam side down. Cover with oiled plastic wrap. Let rise until dough doubles in bulk, 45 minutes to 1 hour.
• Preheat oven to 400 degrees. Score an "X" in top of dough. Brush with egg white; sprinkle remaining oats. Bake 10 minutes. Reduce oven to 350 degrees. Bake, rotating sheet halfway through, until bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack before slicing.

WHOLE WHEAT OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

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 OAT PORRIDGE SOURDOUGH BREAD

Steps:

• Porridge
• Melt the butter in a small sauce pan, add the flaked oats and wheat (or just flaked oats), and stir to combine.
• Add the milk and cook on low heat for a few minutes.
• Turn off the heat and leave the porridge covered to cool and absorb any remaining milk.
• Autolyse
• Mix together the flour and water until they are thoroughly combined. Cover and let sit for about an hour.
• Mixing, Gluten Development, and Bulk Fermentation
• Add the sourdough starter and salt to the dough by gently folding and kneading it in. Cover and let the dough rest for 30 minutes.
• Laminate the dough to add the cooled porridge to it. The photo gallery below and a video in this article show how to laminate dough.
• Do two rounds of gluten development with 30-minute rests in between. I recommend stretching and folding for both rounds to spread the porridge more evenly through the dough. Add more rounds if your oat porridge seems very clumpy after the second round.
• Let the dough continue to rise for a few hours until it has increased in size by 60-70%. My dough fermented for a total of 5.5 hours in warm temps (low 80s) on a Raisenne dough heating pad. Depending on your starter strength and dough temperature, the first rise may be shorter or longer.
• Shaping and Topping
• Scrape your dough out of the bowl onto a lightly floured work surface.
• Gently stretch the dough outward a bit and then shape it into a batard, boule, or oblong loaf depending on your proofing basket shape.
• Evenly spread the 1/2 cup optional flaked oats on your work surface in the shape of the dough (round, oval, oblong). Brush or spray water on the top of your dough and flip it onto the oats to coat the dough surface. Then place the dough oat-side down in your proofing basket. Scoop up some of the extra oats and "drizzle" them down the edges of the dough to further coat it and prevent sticking.
• Final Proof
• Numerous proofing strategies are valid for this dough (and all doughs). I proofed at room temperature for 30 minutes, and then in the refrigerator for 12 hours. This increases the sourness of the bread a bit compared with shorter, all-room temperature proofing. I baked the dough straight from the refrigerator without warming it up first. If you want to proof the dough entirely at room temperature; 1-2 hours should be sufficient for the dough to rise 1-2 cm up the sides of the basket. (See the photo gallery below for target dough expansion.)
• Baking
• Preheat your oven and baking vessel to 500F for at least 30 minutes.
• Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel.
• Score the dough. This is easiest to do with scissors rather than trying to saw through the oats with a lame blade, then cover and return the vessel to the oven.
• If your baking vessel is made of ceramic/clay, bake at:
• 500°F for 20 minutes, lid on
• 450°F for 5 minutes, lid on
• 450°F for 10 minutes, lid off
• If your baking vessel is cast iron, bake at:
• 500°F for 15 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.
• 450°F for 10 minutes, lid on
• 450°F for 10 minutes, lid off
• When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.

HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION

Steps:

• Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
• If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
• I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
• I never noticed any difference except that the whole wheat cycle took a lot longer.
• Your machine may yield different results, tho.
• If you like crusty bread, just let the finished bread set on a rack to cool.
• If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.

WHOLE-GRAIN OAT BREAD

Steps:

• In a medium bowl, cover steel-cut oats with the boiling water. Let stand until room temperature. Stir in bulghur wheat and honey; set aside.
• Place the warm water in a small bowl. Sprinkle yeast over water. Let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with the dough hook, combine the reserved oat mixture with the yeast mixture, whole-wheat flour, and salt. Add the all-purpose flour until the dough is tacky, but not sticky. Continue kneading about 5 minutes more.
• Place dough in a buttered bowl, and cover with buttered plastic wrap directly on the surface. Let rise in a warm place until doubled in bulk, about 90 minutes, or refrigerate overnight.
• Turn out dough onto a clean work surface; form into a loaf about 9 inches long. Lightly mist with water; sprinkle with rolled oats. Place in a well-buttered 9-by-5-by-2 1/2-inch loaf pan; let stand until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Using a serrated knife, slash top of loaf lengthwise down center. Place immediately in oven. Bake until nicely browned and cooked through, about 1 hour. Remove from pan; let cool on a wire rack.