Best 9 Whole Wheat And Steel Cut Oats Bread A Long Fermentation Bread Recipes
"Whole wheat and steel-cut oats bread a long fermentation bread" is a delicious and nutritious bread that can be enjoyed by people of all ages. This bread is made with a combination of whole wheat flour and steel-cut oats, which gives it a hearty texture and a slightly sweet flavor. This bread also benefits from a long fermentation process, which allows the flavors to develop and deepen. If you are looking for a healthy and delicious bread that is perfect for breakfast, lunch, or dinner, this is the recipe for you!
Here are our top 9 tried and tested recipes!
WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Provided by judy2304
Categories Bread Yeast Bread Recipes
Time 22h35m
Yield 24
Number Of Ingredients 15
Steps:
- Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
- Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
- Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
- Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
- Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
- Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
- Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
- Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
- Remove loaves from pans and cool on a wire rack.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g
OAT WHOLE WHEAT BREAD
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
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
STEEL CUT OAT BREAD
I love steel cut oats so I was very pleased to find this recipe. It originally came from the Joy of Cooking but I've tweaked it.
Provided by joan.keith
Categories Breads
Time 3h40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Measure oats, molasses, butter and salt into a mixing bowl.
- Pour boiling water over these ingredients. Stir in 2 cups flour. Cool.
- While this mixture is cooling mix dry yeast with 1/4 cup warm water.
- After flour mixture is cool add yeast mixture and stir in 2 cups flour. Add nuts if desired. Knead mixture until smooth and let rise in a covered greased mixing bowl. When mixture is doubled punch down and form into loaf.
- Preheat oven to 375 Place dough in a 5" x 9" greased loaf pan. Let rise until doubled. Bake bread 40 - 50 minutes or until brown.
WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Provided by judy2304
Categories Yeast Bread
Time 22h35m
Yield 24
Number Of Ingredients 15
Steps:
- Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
- Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
- Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
- Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
- Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
- Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
- Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
- Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
- Remove loaves from pans and cool on a wire rack.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g
HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION
This is now our daily bread -- my daughter makes it several times a week in our bread machine. This has replaced the earlier version that I have posted because we've tried to eliminate white flour from our diets wherever possible. The vital wheat gluten is what makes it possible for the bread to rise nicely. Gluten is the protein part of the wheat kernel, and you can buy a powdered form of it at most health food or whole food stores -- that's what you need for this recipe to work. Without the gluten, it'll be a brick. So, get the gluten unless you want to build a bread wall. Cooking time is for the white bread cycle on our machine. Your time may vary.
Provided by ThatBobbieGirl
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2019.5, Fat 28.4, SaturatedFat 4.4, Sodium 2355.3, Carbohydrate 410.2, Fiber 49.1, Sugar 95, Protein 61.8
WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Provided by judy2304
Categories Yeast Bread
Time 22h35m
Yield 24
Number Of Ingredients 15
Steps:
- Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
- Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
- Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
- Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
- Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
- Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
- Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
- Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
- Remove loaves from pans and cool on a wire rack.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g
WHOLE-GRAIN OAT BREAD
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
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.
WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Provided by judy2304
Categories Yeast Bread
Time 22h35m
Yield 24
Number Of Ingredients 15
Steps:
- Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
- Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
- Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
- Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
- Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
- Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
- Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
- Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
- Remove loaves from pans and cool on a wire rack.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g
STEEL CUT OATMEAL 50/50 BREAD (BREAD MACHINE)
I made some steel cut oatmeal for breakfast and had some leftover so I decided to use it in a bread. I prepared it on the dough cycle and then formed it in a loaf pan and let it rise and baked it in my regular oven. The bread turned out light and moist. It reminds me of a light wheat bread with a slight texture to it.
Provided by Crazycook in PA
Categories Yeast Breads
Time 3h
Yield 1 loaf
Number Of Ingredients 7
Steps:
- In a bread machine put the ingredients in order as per your bread machine instructions.
- Set on "dough cycle".
- Depending on the weather and humidity, more or less water may be required.
- When bread machine is finished, form and place in well-greased 9x5 loaf pan.
- Let rise for approximately 30 minutes or double in bulk.
- Preheat oven at 325 for glass or 350 degrees.
- Bake bread for approximately 30 minutes.
Nutrition Facts : Calories 2194.5, Fat 16, SaturatedFat 2.7, Sodium 2377.6, Carbohydrate 447.6, Fiber 39.8, Sugar 47.9, Protein 72.1
Tips:
- Use freshly milled whole wheat flour. Freshly milled flour has a higher nutritional value and a better flavor than store-bought flour.
- Soak the steel-cut oats overnight. This will help to soften them and make them easier to digest.
- Use a Dutch oven. A Dutch oven creates a humid environment that is ideal for baking bread.
- Score the top of the loaf before baking. This will help the bread to rise evenly.
- Bake the bread until it is golden brown and crusty. The internal temperature of the bread should be 200 degrees Fahrenheit.
Conclusion:
This whole wheat and steel-cut oats bread is a delicious and healthy bread that is perfect for any occasion. The long fermentation process gives the bread a complex flavor and a chewy texture. The steel-cut oats add a nutty flavor and a bit of crunch. This bread is sure to be a hit with your family and friends.
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