Best 2 Oat Bread Recipe No Wheat Recipes
**Indulge in the Wholesome Goodness of Oat Bread: A Journey Through Three Unique Recipes**
Embark on a culinary adventure with oat bread, a delightful and nutritious alternative to traditional wheat bread. This versatile bread, crafted from the humble oat, offers a symphony of flavors and textures that will tantalize your taste buds. From a classic oat bread recipe to innovative variations infused with banana, flaxseed, and hearty whole wheat, this article presents a trio of oat bread recipes that cater to diverse dietary preferences and culinary desires. Whether you're a seasoned baker or a novice in the kitchen, these recipes promise a rewarding baking experience and a delectable outcome. So, gather your ingredients, preheat your oven, and let's embark on a journey of baking bliss with oat bread!
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
OATMEAL BREAD I
Dough needs to rise overnight.
Provided by DeeDee
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time P1DT2h45m
Yield 30
Number Of Ingredients 10
Steps:
- Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
- Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
- Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
- Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Cholesterol 12.4 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 85.4 mg, Sugar 3.1 g
Tips:
- Use gluten-free oats. If you're celiac or gluten-sensitive, make sure to use certified gluten-free oats. You can find these at most grocery stores.
- Grind the oats into a flour. You can do this in a blender or food processor. If you don't have either of those appliances, you can also use a rolling pin to crush the oats into a flour.
- Add some sweetness. This recipe calls for honey or maple syrup, but you can use any sweetener you like. Agave nectar, coconut sugar, or even plain white sugar would all work well.
- Don't overmix the batter. Overmixing can make the bread tough. Just mix until the ingredients are combined.
- Bake the bread at a low temperature. This will help to prevent the bread from drying out.
Conclusion:
Oat bread is a delicious and healthy alternative to traditional wheat bread. It's easy to make and can be enjoyed by people with and without celiac disease or gluten sensitivity. So next time you're looking for a hearty and nutritious bread, give this oat bread recipe a try!
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