Whole Grain Oatmeal Bread Abm 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.

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.

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.

ROBIN HOOD OATMEAL RAISIN BREAD (ABM)

Steps:

• Add first nine ingredients plus gluten to machine in order.
• Select White or Whole Wheat, Regular or Rapid Cycle.
• Add raisins to the dough after the first rising.

WHOLE GRAIN OATMEAL BREAD ABM

Steps:

• Follow your machines instructions and bake on wheat setting. This is for a two pound loaf. You can easily adjust by entering 16 servings in your MC file then adjust to 12 servings for a 1 1/2 pound loaf.
• My notes: It may be quirk of my machine but when I adjust I still have to use 1 1/2 cups water for the smaller loaf. Also, due to my machine's quirks I use 3 tsps of yeast for a 1 1/2 pound loaf.
• Soymilk can be used instead of water. I use apple blueberry puree from the babyfood section. I also use Golden Syrup [Kings Molasses for those who can get it] Tried with whole wheat only. It gives a nice wheatish taste. You won't taste the apple blueberry or the syrup. It simply adds to the rich taste of the recipe. It has become our favorite. I have been trying to find something healthier than store bread and lucked into this the first few tries. Competes nicely with the reg whole wheat recipes. Ratio of Gluten used was 1 tbs per cup of flour [whole wheat].
• Flours suggested: whole wheat, oat, barley, pastry, 12-grain, etc. or a mixture of several).