Best Toasted Oatmeal Bread Recipes

Toasted Oatmeal Bread image

Provided by Taste of Home

Time 45m

Yield 2 loaves.

Number Of Ingredients 11

6 to 6-1/2 cups all-purpose flour, divided
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1-1/3 cups water
1/4 cup milk
1/4 cup molasses
1/4 cup butter, cubed
1 egg
1 cup old-fashioned oats, lightly toasted
2-1/2 cups chopped walnuts

Steps:

In a bowl, combine 1 cup flour, sugar, yeast and salt; mix well. In a small saucepan, heat water, milk, molasses and butter until a thermometer reads 120°-130° (butter does not need to melt). Add to yeast mixture; beat on medium speed for 2 minutes. Add egg, oats and 2 cups flour; beat on high for 2 minutes. Stir in nuts and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Shape into two round loaves; place on greased baking sheets. With sharp knife, cut four parallel slashes on top of each loaf. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-30 minutes or until golden brown. Remove from pans; cool on wire racks.

Nutrition Facts :

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

Avocado Blts on Toasted Oatmeal Bread image

Provided by Victoria Granof

Yield Makes 2 sandwiches

Number Of Ingredients 10

2 to 3 tomatoes (preferably heirloom), thickly sliced
Salt and freshly ground black pepper to taste
4 leaves fresh basil, torn roughly
2 tablespoons extra-virgin olive oil
1 very ripe avocado
4 tablespoons mayonnaise
Juice of 1/2 lemon
4 slices soft oatmeal or oat-nut bread, toasted
6 slices thick-cut bacon, cooked until crisp
1 head Boston or butter lettuce, leaves separated

Steps:

Place the tomatoes in a portable container. Sprinkle with the salt, pepper, and basil and drizzle with the olive oil. Cut the avocado in half and scoop out the flesh. In another container, mash it with the mayonnaise and lemon juice. Seal the containers until serving time. Then spread each slice of bread with the avocado mayonnaise and make 2 sandwiches, dividing the bacon, lettuce, and tomatoes evenly between them.