Best Whole Wheat Oatmeal Bread Recipes

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

WHOLE WHEAT OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients 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).

WHOLE WHEAT OATMEAL BUTTERMILK BREAD

Steps:

• Fit a kneader blade on a heavy-duty stand mixer.
• Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
• In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
• In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
• After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
• Knead for 10 minutes.
• Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
• Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
• Generously grease a large bowl with oil.
• Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
• Remove and punch down dough.
• Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!).
• Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
• Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
• Bake for about 30 minutes in a 375°F oven.

WHOLE WHEAT OATMEAL BREAD (BREAD MACHINE)

Steps:

• Add the ingredients to your bread machine in order of manufacturers suggestions.
• Put on basic cycle; and light crust.
• After it starts kneading, look at it to see if you need to add a tad or two more water; you want it just right.

HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION

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.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Steps:

• In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
• Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
• Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
• Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
• *If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.

BREAD MACHINE WHOLE WHEAT HONEY OATMEAL BREAD 2 LB LOAF

Steps:

• Place ingredients in machine in order (in a Zojirushi -- otherwise follow manufacturer's instructions). Make a small indention for the yeast making sure it does not touch any liquid.
• Press start. Delicious bread in 3 hours :).
• Also works well with the timer feature. Put ingredients in at night and wake up to the smell of baking bread!

ASHLEY'S HEALTHY (WHOLE WHEAT OATMEAL) BANANA BREAD

Steps:

• Preheat oven to 350°.
• Cream butter and sugar together.
• Add eggs one at a time beating after each one.
• Add yogurt, bananas, and vanilla and beat.
• Add flour, salt, and baking soda- beat just until mixed- not too much.
• Add quick oats and pecans and stir with a spoon.
• Pour into bread pan and bake for about 1 hour.

WHOLE WHEAT OATMEAL BUTTERMILK BREAD

Steps:

• Add 1 1/4 cups of the oats to a medium heatproof bowl. Pour the boiling water over them and stir to combine. Let sit, uncovered, for 10 minutes, stirring frequently. In the bowl of a stand mixer fitted with the paddle attachment, combine the soaked oats, room temperature water, 2 tablespoons of the honey, yeast, buttermilk, olive oil, both flours and the salt. Mix until a rough dough comes together, then switch to the dough hook and knead on low speed for about 10 minutes. When the dough is ready it will have a satiny finish, but it will still be somewhat wet and will cling to the dough hook (if necessary, you can add slightly more flour to the dough). Spray a large bowl with nonstick cooking spray then add the dough, turning to coat. Cover and let rise for 1 hour, or until just about doubled in size. Turn the dough out onto a floured work surface and press down to release excess air bubbles. Shape the dough into a 12x6-inch rectangle, with a long side facing you. Fold the sides in so they meet in the middle, then roll the dough into a log, starting with the end closest to you. Pinch the dough closed at the seam. Spray a 10-inch loaf pan (or at least 9 inches, this is a big loaf of bread) with nonstick cooking spray. Add the dough to the pan, seam side down, pressing it into the corners. In a small bowl, mix the remaining teaspoon of honey with 1/2 teaspoon of hot water. Brush the mixture over the top of the loaf then sprinkle it with the remaining 1/4 cup of oats. Let sit for about 30 minutes, or until the loaf rises just over the top of the pan. Meanwhile, preheat oven to 375 F. Bake the bread for 50-60 minutes, or until the internal temperature is about 200 F. Transfer the pan to a wire rack and turn the bread out. Let cool completely before slicing.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 425.
• Grind oatmeal in a food processor or blender.
• In a large bowl, combine oatmeal, flour, baking powder, and salt.
• In a separate bowl, dissolve honey in oil then stir in milk.
• Combine both mixtures and stir.
• Turn out onto a lightly loiled baking sheet and bake for about 20 minutes.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Steps:

• In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
• Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
• Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
• Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.
• Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.
• Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.
• Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

WHOLE WHEAT AND OATMEAL BREAD

Steps:

• Add the ingredients to your bread machine pan according to your machine's instructions.
• Set to the dough cycle.
• When it is ready, take out the dough, shape into a loaf.
• This dough is very easy to handle.
• Place in a lightly greased or sprayed 8 1/2 x 4 1/2 loaf pan.
• Do not use a too large pan or your loaf will not turn out right.
• Cover and let rise about a half hour.
• Bake about 30 minutes at 350º or until nicely browned.

EGG-FREE OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450°F (230°C).
• Lightly grease and dust a 9x5x3-inch loaf tin.
• Grind oats in a food processor or blender to form a meal/flour.
• In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.
• In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.
• Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.
• Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.
• Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield).
• Serve with honey, butter, syrup, or applesauce; or use in sandwiches.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD RECIPE | KING ARTHUR FLOUR

Steps:

• In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes. Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage. Yield: 2 sandwich loaves.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender.
• In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed.
• Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

WHOLE WHEAT ALMOND OATMEAL BREAD

Steps:

• Combine the rolled oats, whole wheat flour,splenda,baking powder,baking soda, and salt in one bowl. Set aside.
• In another bowl beat the egg whites, and then add the applesauce and the almond breeze.
• Mix the wet ingredients with the dry ingredients. Mix Well.
• Spoon the mixture into a loaf pan that has been sprayed with nonstick spray. You may sprinkle the top with ground cinnamon if you like.
• Bake at 425 F for 20-25 minutes.
• Enjoy!