Best 20 Oat Bread Recipes

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Oat bread is a nutritious and flavorful bread that is a great addition to any meal. It is made with oatmeal, which is a whole grain that is high in fiber and other nutrients. Oat bread also has a mild, nutty flavor that pairs well with a variety of toppings and spreads. If you're looking for a delicious and healthy way to enjoy bread, oat bread is a great option. In this article, we will provide you with a few of the best recipes for oat bread so that you can find the perfect one for your taste and dietary needs.

Here are our top 20 tried and tested recipes!

OAT WHOLE WHEAT BREAD



Oat Whole Wheat Bread image

My Danish great grandmother made a bread very similar to this when my dad was a child. Going off memories my dad helped me recreate her recipe. This bread a deep golden brown on the outside and moist on the inside. Everyone agrees it's delicious toasted.

Provided by twistedsisterl

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h35m

Yield 20

Number Of Ingredients 7

2 cups 2% reduced fat milk
1 (.25 ounce) package active dry yeast
1 ½ tablespoons white sugar
2 ½ cups whole wheat flour
2 cups all-purpose flour, or as needed
½ cup oatmeal
1 ½ teaspoons salt

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.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 24 g, Cholesterol 2 mg, Fat 1 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 190.8 mg, Sugar 2.2 g

OAT-BRAN BREAD



Oat-Bran Bread image

I was a novice at break making when a neighbor gave me this recipe 15 years ago. Now bread making is one of my favorite things to do. This recipe won a blue ribbon at the Clackamas County Fair in 1993.

Provided by Taste of Home

Time 50m

Yield 4 loaves (16 slices each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
4-1/2 cups warm water (110° to 115°), divided
3/4 cup vegetable oil
3/4 cup sugar
1/4 cup molasses
2 teaspoons salt
1/4 cup toasted wheat germ
1/4 cup oat bran
2 cups quick-cooking oats
3 cups whole wheat flour
7 to 7-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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 hour. Punch dough down and shape into four loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. Remove from pans and cool on wire racks.

Nutrition Facts : Calories 116 calories, Fat 3g fat, Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.

CRANBERRY BANANA OAT BREAD



Cranberry Banana Oat Bread image

A fun twist on banana bread. The cranberries add a sweet and tart flavor that really kicks up the flavor of this bread. Super moist and super flavorful, it's a great addition to brunch! If you like more of a buttery taste, try brushing the top of the baked loaf with a pastry brush and a little bit of melted butter.

Provided by Kelly22

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 2h

Yield 10

Number Of Ingredients 11

1 ¼ cups all-purpose flour
1 cup quick cooking oats
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 ¼ cups mashed ripe bananas
2 tablespoons sour cream
⅓ cup melted butter
½ cup white sugar
¾ cup dried cranberries
½ teaspoon lemon juice

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour, oats, baking powder, and salt together in a bowl; set aside.
  • Whisk the eggs in a mixing bowl until smooth. Beat in the bananas, sour cream, and melted butter. Add the sugar, cranberries, and lemon juice; beat until evenly blended. Fold into the oat mixture until no dry lumps remain. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 41.9 g, Cholesterol 54.7 mg, Fat 8.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 322.7 mg, Sugar 19.5 g

OAT BRAN BREAD



Oat Bran Bread image

A light, high volume bread machine bread. It works well when you use the Dough selection, and allow the bread to rise in a bread pan.

Provided by Leanne

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 7

1 ¼ cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
2 ½ cups bread flour
¼ cup oat bran
2 tablespoons honey
1 teaspoon salt
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start.
  • After the dough has risen once, remove it from the machine. Knead it a few times, and then shape into a loaf. Place in a greased 9 x 5 inch loaf pan. Allow to rise until doubled in bulk.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done.
  • Alternatively, choose the Basic or White Bread setting, and Start.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 25.1 g, Fat 2.4 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 215.5 mg, Sugar 3 g

MOLASSES OAT BREAD



Molasses Oat Bread image

This recipe has been passed down through my family from my Swedish great-grandmother. Last Christmas, my 78-year-old mom made and distributed 25 of these loaves. The slightly sweet bread receives high praise, even from my children, who are picky eaters. -Patricia Finch Kelly, Rindge, New Hampshire

Provided by Taste of Home

Time 1h5m

Yield 3 loaves (16 slices each).

Number Of Ingredients 8

4 cups boiling water
2 cups old-fashioned oats
1 cup molasses
1/4 cup sugar
3 tablespoons canola oil
3 teaspoons salt
1 package (1/4 ounce) active dry yeast
9 to 10 cups all-purpose flour

Steps:

  • In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 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 and divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 0g sugar total.

APRICOT OAT BREAD



Apricot Oat Bread image

A flavorful white bread for the bread machine.

Provided by Kristen Mango

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 10

4 ¼ cups bread flour
⅔ cup rolled oats
1 tablespoon white sugar
2 teaspoons active dry yeast
1 ½ teaspoons salt
1 teaspoon ground cinnamon
2 tablespoons butter, cut up
1 ⅔ cups orange juice
½ cup diced dried apricots
2 tablespoons honey, warmed

Steps:

  • Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
  • Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 14.4 g, Cholesterol 5.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 306 mg, Sugar 9.8 g

OAT NUT BREAD



Oat Nut Bread image

A bread machine makes the process of preparing homemade bread so much easier. Toasted nuts enhance the flavor of this lovely loaf. -Diane Morrill, Grand Forks, North Dakota

Provided by Taste of Home

Time 3h15m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 11

1-1/4 cups warm 2% milk (70° to 80°)
2 tablespoons plus 1 teaspoon butter, melted, divided
1/4 teaspoon vanilla extract
2 tablespoons brown sugar
1 teaspoon salt
2-1/2 cups bread flour
1/2 cup whole wheat flour
1 teaspoon active dry yeast
1/2 cup old-fashioned oats
1/4 cup finely chopped walnuts, toasted
1/4 cup finely chopped hazelnuts, toasted

Steps:

  • In bread machine pan, place the milk, 2 tablespoons butter, vanilla, brown sugar, salt, flours and yeast 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)., Just before the final kneading (your machine may audibly signal this), add oats and nuts. Brush baked loaf with remaining butter.

Nutrition Facts : Calories 141 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN OAT BREAD



Pumpkin Oat Bread image

Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread.

Provided by happiestmama

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 22

Number Of Ingredients 12

⅔ cup vegetable oil
4 eggs
1 (15 ounce) can 100% pure pumpkin
⅔ cup white sugar
⅔ cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
3 cups all-purpose flour
1 ¾ cups old-fashioned rolled oats, divided

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
  • Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.
  • Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.
  • Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 29.8 g, Cholesterol 33.8 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 211.5 mg, Sugar 11.2 g

RUSTIC OAT BRAN BREAD



Rustic Oat Bran Bread image

This moist bread is the perfect compliment to soups, stews, chili and even crisp salad. Nancy Zimmerman - Cape May Court House, New Jersey

Provided by Taste of Home

Time 50m

Yield 1 loaf (12 wedges).

Number Of Ingredients 7

2-1/4 to 2-3/4 cups all-purpose flour
1/3 cup oat bran
1 package (1/4 ounce) active dry yeast
1-1/4 teaspoons salt
1 cup water
2 tablespoons honey
1 tablespoon cornmeal

Steps:

  • In a large bowl, combine 1 cup flour, oat bran, yeast and salt. In a small saucepan, heat water and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf. Place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise until nearly doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across top of loaf., Bake at 400° for 20-25 minutes or until golden brown. Remove from baking sheet to wire rack to cool.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE-PECAN-OAT QUICK BREAD WITH CREAM CHEESE GLAZE



Apple-Pecan-Oat Quick Bread with Cream Cheese Glaze image

Mix chopped toasted pecans into this apple bread, then glaze the whole loaf with a vanilla cream cheese icing.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 19

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter or oil for brushing the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup Old-Fashioned rolled oats
3/4 cup chopped toasted pecans
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded apples, excess moisture squeezed out
1 cup confectioners' sugar
3 tablespoons cream cheese, at room temperature
2 tablespoons milk
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the oats and pecans and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl until smooth.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

OAT-N-HONEY BREAD



Oat-N-Honey Bread image

You can make a tasty loaf of oat-and-honey bread quite easily with your bread machine and this recipe.

Provided by Kathy Nowell

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h5m

Yield 10

Number Of Ingredients 10

1 cup buttermilk
1 egg
¼ cup warm water (110 degrees F/45 degrees C)
2 tablespoons honey
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
½ cup quick cooking oats
2 tablespoons vegetable oil
1 ½ teaspoons salt
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients into the bread machine in order suggested by the manufacturer.
  • Use the Light Crust or Whole Wheat settings. Start the machine.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 35 g, Cholesterol 19.6 mg, Fat 4.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 383.7 mg, Sugar 4.8 g

OAT BRAN DATE BREAD



Oat Bran Date Bread image

Make and share this Oat Bran Date Bread recipe from Food.com.

Provided by L DJ3309

Categories     Quick Breads

Time 50m

Yield 12 slices

Number Of Ingredients 14

1 cup oat bran
1 cup chopped dates
1/3 cup non-fat powdered milk
1/2 cup molasses
3/4 cup hot water
1 tablespoon butter
1/4 cup egg substitute
1/2 cup flour
1/2 cup whole wheat flour
1 tablespoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt

Steps:

  • Preheat oven 350 degrees F.
  • Spray 9x5x3 inch loaf pan with pan spray.
  • Mix oat bran, dates,dry milk, molasses, hot water, butter and egg substitute in large bowl; Stir in remaining ingredients.
  • Spread into prepared pan, bake 30-40 minutes; until toothpick inserted in center comes out clean.
  • Cool 5 minutes, loosen sides; remove from pan let cool completely before slicing.

LIGHT OAT BREAD



Light Oat Bread image

Bread machine recipe.

Provided by LITSTER5

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

1 ¼ cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
½ cup rolled oats
2 tablespoons brown sugar
1 ½ teaspoons active dry yeast

Steps:

  • Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.6 g, Fat 2.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 216.2 mg, Sugar 2.3 g

CRANBERRY OAT BREAD



Cranberry Oat Bread image

This is a wonderful, moist bread, made in a bread machine. This is a one-and-a-half pound bread recipe. Instead of a cup, I throw in a whole bag of cranberries.

Provided by Allrecipes Cook

Categories     Bread     Yeast Bread Recipes

Time 3h40m

Yield 10

Number Of Ingredients 9

1 cup water (70 degrees to 80 degrees)
1 tablespoon butter, softened
2 tablespoons honey
¾ teaspoon salt
½ teaspoon ground cinnamon
⅓ cup rolled oats
2 ½ cups bread flour
1 ¾ teaspoons active dry yeast
1 (6 ounce) package dried cranberries

Steps:

  • Place water, butter, honey, salt, cinnamon, oats, bread flour, yeast, and dried cranberries in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 44.5 g, Cholesterol 3.1 mg, Fat 1.9 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 184.7 mg, Sugar 14.6 g

HONEY OAT BEER BREAD



Honey Oat Beer Bread image

This beer bread variation is super easy and tasty. It has a great flavor from the honey and oats. So quick, too!

Provided by SPEARL20

Categories     Bread     Quick Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 ¼ cups rolled oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon honey
1 (12 fluid ounce) bottle beer
¼ cup butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
  • In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top.
  • Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 24.7 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 307.2 mg, Sugar 2 g

BANANA BREAD WITH OAT-STREUSEL TOPPING



Banana Bread with Oat-Streusel Topping image

Delicious banana bread with a sweet and textured topping. Great for breakfast, dessert or gift.

Provided by jody1

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 2h5m

Yield 16

Number Of Ingredients 16

¼ cup cold butter, cut into small pieces
½ cup all-purpose flour
¼ cup packed brown sugar
1 teaspoon ground cinnamon
½ cup quick cooking oats
1 ¼ cups white sugar
½ cup butter, softened
2 eggs
3 ripe bananas, mashed
½ cup buttermilk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
½ teaspoon ground cinnamon
1 cup chopped nuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
  • To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
  • Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
  • Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
  • Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 45.6 g, Cholesterol 46.4 mg, Fat 14.6 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 6.3 g, Sodium 141.1 mg, Sugar 22.4 g

MOLASSES-OAT BRAN BREAD



Molasses-Oat Bran Bread image

This recipe for a healthy, semi-sweet, dark, and hearty loaf of bread features molasses and oat bran.

Provided by Sara

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 15

Number Of Ingredients 9

1 (.25 ounce) package active dry yeast
1 pinch white sugar
1 cup warm water
2 tablespoons butter, melted
⅓ cup molasses
1 cup oat bran
3 cups whole wheat flour
½ teaspoon salt
1 tablespoon oat bran

Steps:

  • In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
  • Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
  • Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 27.5 g, Cholesterol 4.1 mg, Fat 2.5 g, Fiber 4.1 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 93.3 mg, Sugar 4.3 g

WHOLE-GRAIN OAT BREAD



Whole-Grain Oat Bread image

Bulghur wheat -- wheat grains without the bran that have been steamed,dried, and crushed -- gives this bread a slightly nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 11

1 cup steel-cut oats
2 cups boiling water
1/3 cup bulghur wheat
3 tablespoons honey
1/2 cup warm water (about 110 degrees)
1 envelope active dry yeast (1 scant tablespoon)
1 1/2 cups whole-wheat flour
1 tablespoon plus 1 teaspoon coarse salt
2 to 3 cups all-purpose flour
Unsalted butter, room temperature, for bowl and pan
1/2 cup old-fashioned rolled oats

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.

SUNFLOWER OAT BREAD



Sunflower Oat Bread image

This golden bread incorporates grains that my sons, Tim and Jon, wouldn't normally touch.-Kay Krause, Sioux Falls, South Dakota

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

3 to 4 cups all-purpose flour
1 cup old-fashioned oats, divided
1/4 cup sugar
3 tablespoons chopped walnuts
2 tablespoons sunflower kernels
2 teaspoons active dry yeast
3/4 teaspoon salt
3/4 cup water
1/3 cup canola oil
1/4 cup buttermilk
1/4 cup honey
2 eggs
3/4 cup whole wheat flour
1 tablespoon cold water

Steps:

  • In a large bowl, combine 2 cups all-purpose flour, 3/4 cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a small saucepan, heat the water, oil, buttermilk and honey to 120°-130°. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes., Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.

Nutrition Facts :

WHOLE-WHEAT OAT BREAD



Whole-Wheat Oat Bread image

This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey and cheddar. Martha made this recipe on "Martha Bakes" episode 811.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 round loaf

Number Of Ingredients 10

1 1/2 cups plus 2 tablespoons water
1 1/2 cups plus 1 tablespoon old-fashioned rolled oats
1 1/2 cups bread flour, plus more for dusting
1 1/2 cups whole-wheat flour
1/4 cup powdered nonfat dry milk
1/4 cup unsulfured molasses
1 envelope (1/4 ounce) active dry yeast
3/4 teaspoon kosher salt
Safflower oil, for brushing
1 large egg white, lightly beaten

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.

Nutrition Facts : Calories 303 g, Fat 4 g, Fiber 6 g, Protein 11 g, Sodium 131 g

Tips:

  • Choose the right oats: Whole grain rolled oats or steel-cut oats are best for oat bread, as they have a chewier texture and more nutrients than instant oats.
  • Soak the oats: Soaking the oats overnight or for at least 30 minutes before baking helps to soften them and make the bread more tender.
  • Use a combination of flours: Using a combination of all-purpose flour and whole wheat flour or oat flour gives the bread a more complex flavor and texture.
  • Add sweetness: Honey, maple syrup, or brown sugar can be added to the batter for a sweeter bread.
  • Add nuts or seeds: Chopped nuts or seeds, such as walnuts, pecans, or sunflower seeds, can be added to the batter for extra flavor and texture.
  • Bake at a low temperature: Oat bread should be baked at a low temperature (325°F or 165°C) for a longer period of time, to prevent it from drying out.

Conclusion:

Oat bread is a delicious and healthy alternative to traditional wheat bread. It is easy to make and can be customized with a variety of ingredients, such as nuts, seeds, and fruits. Whether you are looking for a hearty breakfast bread, a healthy snack, or a side dish for dinner, oat bread is a great choice. With its combination of oats, flour, and other wholesome ingredients, oat bread is a nutritious and versatile bread that can be enjoyed by people of all ages. So next time you're looking for a delicious and healthy bread recipe, give oat bread a try!

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