Steel Cut Oatmeal Bread

Irish Oatmeal Bread

http://www.myrecipes.com/recipe/irish-oatmeal-bread
This recipe yields a dense dough, so use a stand mixer for mixing. Make sure the oatmeal mixture is cool before combining with the yeast mixture. If you have oatmeal at breakfast and make a sandwich with this bread for lunch, you can meet the recommended 1 1/2 cups oatmeal per day.

Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice)

Ingredients
2 1/4 cups boiling water
1 3/4 cups steel-cut oats
1 tablespoon salt
3 tablespoons butter
3 tablespoons light brown sugar
Dash of granulated sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
1/2 cup warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided
3 cups whole wheat flour
Cooking spray
1 large egg, lightly beaten

Preparation
Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.

Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. 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).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350º.

Uncover dough, and brush egg evenly over loaves. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.

Nutritional Information
Amount per serving
Calories 154 Calories from fat 15 % Fat 2.5 g Sat fat 1 g Mono fat 0.7 g Poly fat 0.4 g Protein 5.1 g Carbohydrate 28.9 g Fiber 3 g Cholesterol 11 mg Iron 1.8 mg Sodium 267 mg Calcium 15 mg

Steel Cut Oatmeal Bread
http://www.food.com/recipe/steel-cut-oat-bread-345794

Combine :
1 C steel cut oatmeal
1/4 C dark molasses
1 T softened butter
3/4 t salt

Add:
2 C boiling water

Stir in:
2 C sifted all purpose flour

Let cool. ***** important

Mix:
1/4 oz yeast
1/4 C warm water

Add Yeast to cooled oatmeal mixture

Stir in:
2 C sifted all purpose flour

Add:
1 C nuts, coarsely chopped (optional)

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.

Comments:
very nice! i subbed multi grain flour for part of the white, but otherwise pretty much followed the recipe, omitting the optional nuts. i made rolls rather than bread, and this recipe yielded 12 HUGE rolls! i still have some in the freezer, and am thinking they may make good burger buns.

Great recipe! I used raisins as well, and also added clove, cinnamon, nutmeg, and a tiny bit of brown sugar. The recipe says it serves 8 - but I'd say more like 12-15 unless they're very large servings. Going to try to make French toast with it in the morning!

This is very tasty and wholesome. I added two tablespoons of brown sugar and one teaspoon of cinnamon. The one mistake I made was in not allowing the oatmeal/hot water mixture to cool adequately. This made kneading the dough quite challenging.

As another reviewer I found that I had to add a substantial amount of flour to make a manageable dough. I think that's the reason why the taste is a little light on the salt. Next time, I will use a full teaspoon of salt or even more. The flavor of molasses is not overwhelming which is good. I actually let the dough rise for a full two hours on the first rise which worked out great. I got two loaves from this recipe. Some of the oats on top got a little bit crunchy but the rest of the bread is nice and soft with a little bit of bite from the oats. I am curious how well this will freeze. All in all a very nice recipe.

Made this recipe and it was delicious! I added a teaspoon of cinnamon and brown sugar, per other reviewer. The only thing I found was that the dough was quite sticky and had to add a significant amt of additional flour to make it smooth and elastic. I will definitely make this again!

Rice Cooker Steel Cut Oatmeal

Rice Cooker Steel Cut Oatmeal

http://www.food.com/recipe/rice-cooker-steel-cut-oatmeal-386983
This is out of the cookbook that came with Wolfgang Puck rice cooker.

INGREDIENTS

SERVINGS 2-3 UNITS US
3⁄4 cup steel cut oats
2 cups water
1⁄4 teaspoon salt
1⁄4 teaspoon pure vanilla extract
2 tablespoons raisins



DIRECTIONS

Place ingredients into the Rice cooker pot.
Press cook. Oatmeal with be ready in 10-15 minutes.
Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground cinnamon at the start of the cooking cycle.


Comments:
A very creamy oatmeal with just a hint of sweetness when made as written using only the listed raisins. Using the rice maker for oatmeal was a first for me and while I made as written the light on the one cycle of my rice cooker took 20 minutes to go off. Thanks for the post.

First time I've tried oatmeal in the rice cooker. I had to add about 3/4 extra cup of water, but then it was just right.

Nutrition:
Serving Size: 1 (204 g)
Servings Per Recipe: 2

AMOUNT PER SERVING% DAILY VALUE
Calories 258.7 Calories from Fat 36- 14%, Total Fat 4.1 g - 6%, Saturated Fat 0.7 g- 3%, Cholesterol 0 mg- 0%,Sodium 300.1 mg- 12%,
Total Carbohydrate 46.7 g- 15%,Dietary Fiber 6.6 g- 26%,Sugars 5.9 g- 23%,Protein 10.2 g- 20%

No-Knead Multigrain Peasant Bread

EMMA CHRISTENSEN-
My dad is actually the mastermind behind this recipe. He took the recipe originally published in Artisan Bread in Five Minutes and gradually adapted it to his own tastes over months of baking. His final recipe combines whole wheat, rye, and white flour, along with a handful of cracked grain.

As a longtime disliker of whole-wheat bread, I can vouch that this is good stuff. The bread is sweet and nutty, with a nice texture that falls somewhere between soft and chewy. There's also just enough white flour to help lift the bread and prevent it from becoming too dense. So far I've tried it fresh from the oven, with soup, in sandwiches, and as toast, and it's passed muster every time.

No-Knead Multigrain Peasant Bread

http://www.thekitchn.com/noknead-bread-recipe-multigrai-107657

Makes 2 loaves

Ingredients:
1 cup rye flour
1 cup whole-wheat flour
1/2 cup cracked wheat, uncooked steel-cut oats, sunflower seeds, or other coarse-textured grains, seeds, or nuts
4 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon instant yeast
3 1/4 cups room temperature water

Directions:
In a large bowl, mix together the rye flour, whole-wheat flour, cracked wheat, all-purpose flour, salt, and yeast. Stir in the water to form a thick, gloppy batter.

Cover the bowl and let it sit at room temperature for 8 hours or overnight. If necessary, you can refrigerate the dough after this fermentation period and keep it refrigerated for up to a week. Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor.

When ready to shape and bake the loaves, sprinkle your work surface with a little flour. Turn the dough out onto the counter and divide it into two equal pieces. Sprinkle the dough pieces with a little more flour and shape them into round loaves. Cover and let the loaves rise for about 1 1/2 to 2 hours at room temperature, until nearly doubled in bulk.

A half hour before baking, preheat the oven to 450°F. Place a Dutch oven, or other heavy-bottomed pot with a lid, into the oven as it heats. (If you have two Dutch ovens, place them both in the oven to heat; otherwise cook one loaf and then the next.)

When the loaves have risen, quickly cut slashes 1/2-inch deep in the top of one of them with a serrated knife. Gently and carefully transfer the loaf to the Dutch oven. Cover and place back in the oven.

Bake for 20 minutes, then remove the cover from the Dutch oven. Bake for another 10 to 15 minutes, until the loaf is dark brown, sound hollow when tapped on the bottom, and the interior registers 190°F on an instant-read thermometer. Repeat with baking the second loaf.

Allow to cool fully on a rack before slicing and eating.

Making Sandwich Loaves: Instead of round loaves, you can also shape this dough into sandwich loaves and transfer to loaf pans. Allow to rise, then bake on the middle oven rack for 30 to 35 minutes, until the loaves are dark brown, sound hollow when tapped on the bottom, and the interior registers 190°F on an instant-read thermometer.
This recipe was originally published February 2010.

Nutrition:
Per serving, based on 6 servings. (% daily value)
Calories 431
Fat 1.6 g (2.5%)
Saturated
0.2 g (1.2%)
Carbs 90.9 g (30.3%)
Fiber 6.5 g (25.9%)
Sugars 0.5 g
Protein 13.2 g (26.5%)
Sodium 1170.5 mg (48.8%)

So I've put a story 'Bad Hair' someplace and can't find it. BUT-----

Can you imagine what he would look like in feline familiar form?



I sure his parents are holding their fire for serious problems and letting this one slide.