Best 3 Colonial Oat Bread Recipes

OATMEAL BREAD

Steps:

• Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
• Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don't add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
• First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
• Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
• Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
• Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

COLONIAL YEAST BREAD

Steps:

• In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.

COLONIAL OAT BREAD

Steps:

• In a very large bowl, combine and mix the whole wheat flour, oats, yeast, salt, 7 cups white flour, and brown sugar.
• In a saucepan heat to about 110-120 degrees--water, honey and butter.
• When it is the proper temperature, pour it over the dry mixture in the bowl and mix well.
• Add the eggs and mix till smooth.
• Stir in enough of the remaining flour to a fairly stiff dough.
• Turn out onto a floured surface and knead till smooth; about 100 times.
• Place in a greased bowl, turning once to grease the top.
• Cover with plastic wrap and let it rise till doubled; about 1 hour.
• Punch down and turn onto a floured surface.
• Divide dough in fourths and shape into loaves.
• Place the loaves in greased pans.
• Cover and let rise about 30-45 minute in a warm spot.
• Bake at 350 degrees for about 35-40 minute covering with a piece of aluminum foil the last part of baking if loaves get too brown.
• Remove from pans to wire racks.
• Cover with a clean dish towel and cool.
• Enjoy!