multigrain oat bread recipe

Will make again! It works as a half recipe in the bread machine and then bake in the oven. You want the gluten strands to line up in straight rows, which is hard enough with all that oatmeal and wheat bran. Stir in oats, wheat germ and bran. Let rise until the chill comes off the dough and you see it get bigger in size. You can make sprouted bread from a lot of different grains and legumes such as rye, spelt, millet, oats, barley, and soy. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 15 x 8-inch rectangle on a floured surface. Add 7 cups all-purpose flour, whole wheat flour, and the next 4 ingredients (whole wheat flour through salt) to yeast mixture; stir well to form a stiff dough. Turn oven down to 400 F and bake for 30 minutes or more until the internal temperature reaches 190F. Multigrain bread is any type of bread made with more than one type of grain.Wheat is one type of grain; others include rye, spelt, barley, and millet. It's okay if it's room temperature, too. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. I did substitute and used only White Whole Wheat Flour as this is what my family traditionally uses. Info. MyRecipes may receive compensation for some links to products and services on this website. You can slash a square pattern, for example. Lightly oil a large bowl. Set aside until cooled to very warm (about 30 minutes). 166 calories; calories from fat 6%; fat 1.1g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.5g; protein 5.6g; carbohydrates 34.2g; fiber 2.7g; cholesterol 0mg; iron 2.4mg; sodium 270mg; calcium 12mg. (Gently press two fingers into dough. This bread is based on another Oatmeal Bread recipe in this collection. Pat the dough into a one-inch high rectangle. Bread steams itself dry, so let the bread cool for at least 2 hours before slicing or it may seem gummy inside. My 5 year loves this and keeps asking for Mommy's bread. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. But it really isn’t oatmeal, the cooked breakfast cereal, although there are lots of oats in this oat bread, up to two cups of oats. ), 56 Bread Recipes Every Baker Should Master. Slash the top of the loaf with a sharp razor blade. Oats, whole wheat flour, bran flakes, and wheat germ make this bread dense and full flavored. Instructions. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Place dough in a large bowl coated with cooking spray, turning to coat top. For example, you can leave it from 5 pm until 9 pm, folding it two more times at 2-hour intervals. Oatmeal bread is a wonderful way to add nutrition and texture to morning toast, a favorite sandwich, or an accompaniment to a hearty soup. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven. Offers may be subject to change without notice. 1 cup wheat bran flakes cereal (such as Bran Flakes) 1 cup toasted wheat germ. Very hearty and filling. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. M​ix oats and whole wheat flour in a bowl. Spray water the sides of the oven with a squirt bottle two or three times in the first 5 minutes. The dough rose very nicely and made 2 great size loaves for sandwiches. Place rolls, seam sides down, in 2 (9 x 5-inch) loaf pans coated with cooking spray. Mixing the dough and letting it rise (2 hours) In the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast. Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). This oat flour bread satisfies all those senses and desires. 2 packages dry yeast (about 4 1/2 teaspoons) 4 cups warm water (100° to 110°) 8 cups all-purpose flour, divided. Let sit for 1 hour. 100% Whole Grain Oatmeal Bread From Scratch. © Copyright 2020 Meredith Corporation. Cover and let rise 45 minutes or until doubled in size. But this recipe uses ideas from master bakers to create a small loaf with wonderful taste and a crunchy crust. I used milled flax instead of wheat germ as well. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Because of the oatmeal, this will not be smooth and the dough is still sticky at this point. This is as good if not better than any other whole grain bread you can buy at a regular grocery and probably healthier. Wrap in plastic wrap then aluminum foil, and store in the freezer for up to 2 months. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Knead by folding the dough over into thirds (like a letter) and then patting or pulling it back into a rectangle. Turn oven down to 400 F and bake for 30 minutes or more until the internal temperature reaches 190F. Maple Fruit Oatmeal Bread: Decrease milk to 1 cup. Uncover dough; bake at 350° for 40 minutes or until loaves are browned on bottom and sound hollow when tapped. Knead in the bowl when the dough is too stiff for a spoon. Leave in proofing basket (e.g., a 2- quart Corningware vegetable bowl) until risen, about 2 hours. I really want to call this oat bread, oatmeal bread because it is full of oats, good healthy and yummy oats. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. It's in our regular rotation now. It requires rising time; starting after dinner the night before, you will bake the loaf the next afternoon. Press seam to seal. Place the dough, top side down, in a bowl (or on the baking sheet) with a quarter cup of oatmeal in it and coat with oatmeal. This will become a common baking project in our house and will be the major source of all of our bread - great for sandwiches, toast, and serving alongside a dish. 2 packages dry yeast (about 4 1/2 teaspoons), 1 cup wheat bran flakes cereal (such as Bran Flakes). 1 1/2 to 2 cups/(about) 200 to 250 grams whole wheat flour. The recipe makes two loaves, so freeze one to enjoy later. https://leitesculinaria.com/180247/recipes-multigrain-bread.html Fold long sides of dough … Add more flour–two tablespoons at a time–and stir until a firm but sticky dough forms. Everybody understands the stuggle of getting dinner on the table after a long day.

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