Best Toasted Oat Bread Recipes

Toasted Oat Oatmeal Bread image

Provided by rhondalynne

Time 1h45m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 11

5 1/2-6 cups bread flour or 5 1/2-6 cups all-purpose flour
1 cup old-fashioned oatmeal, toasted
1/2 cup sugar
2 teaspoons salt
2 (1/4 ounce) packages active dry yeast
2 cups milk
1/4 cup butter or 1/4 cup margarine
1 egg
1 tablespoon water
1 egg white
1 tablespoon old-fashioned oatmeal

Steps:

Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown.
In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well.
In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.).
Add warm liquid and egg to flour mixture.
Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed.
Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes.
Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes.
Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal.
Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes.
Heat oven to 375 degrees F.
In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal.
Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped.
Remove from pans immediately; cool on wire racks.

Nutrition Facts : Calories 127.2, Fat 2.5, SaturatedFat 1.4, Cholesterol 12.6, Sodium 167.7, Carbohydrate 22.2, Fiber 0.9, Sugar 3.2, Protein 3.6

Toasted Oat Bread image

Provided by JelsMom

Time 3h

Yield 12 serving(s)

Number Of Ingredients 11

Steps:

Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.
Place dough in greased bowl; cover loosely with saran wrap and cloth towel.
Let rise in warm place until doubled in size, about 45 to 60 minutes.
Punch down dough several times to remove all air bubbles.
Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.
Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.
Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.
In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.
Ccool on wire racks.