Wednesday, September 10, 2008

Leftover Oatmeal Bread

I have been baking A LOT of bread lately. My house has been hot, but smelling good:) We eat a lot of oatmeal at our house during the week. Fast, easy healthy meal before sending the kids to school and the husband to work. Well....the other day I totally over shot the oatmeal. I don't know how, but somehow I had 2 cups of oatmeal leftover. We hate to throw out any food, so I thought I'd make some bread. Re-heating the oatmeal to eat later just didn't sound as good:) The bread turned out great! It is YUMMY and makes some wonderful cinnamon toast! Nothing makes me think of my Grandma more than hot chocolate and cinnamon toast...oh and, homemade pickles, pumpkin rolls, chocolate chip cookies....
Leftover Oatmeal Bread

Ingredients:

  • 2 c room temperature leftover oatmeal
  • 2 cups warm water
  • 2 1/4 t. yeast or one envelope
  • 1/4 c. molasses or honey
  • 1/4 c. melted butter
  • 2 cups whole wheat flour
  • 4-5 cups bread flour
  • 2 t. salt

Directions: Mix oatmeal, water, yeast, molasses and one cup of the whole wheat flour until well blended. Let rest for 20 minutes. After 20 minutes add butter, the other 1 cup whole wheat flour and 3 cups bread flour. Mix well and let rest for an additional 20 minutes. Mix in salt and knead in additional bread flour until the dough is just slightly sticky, but pulling away from the bowl. I knead mine in my kitchen-aid for about 5 minutes. I dust the top of the dough with flour, cover and let rise until double, about 1 hour. Punch down dough and form into 2 large loaves or 3 medium loaves. Put into greased loaf pans, dust top with flour, cover and let rise until double, about 1 more hour. Bake at 375 degrees for 30-45 minutes, depending on the size of your loaves.

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11 comments:

  1. I never bake bread but this recipe will make me start!

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  2. I make oatmeal bread all the time and have never thought of using leftover oatmeal. Duh. I always mix it up with butter, sugar, water...what was I thinking. Your bread looks wonderful.

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  4. So my mom said the other day that you're super mom... and i'd have to agree! :) I was telling her about your cute blog and all of your yummie recipes! Seriously, they all look so good! I want to try them all! You've got me in the cooking mood now :)

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  5. I made this bread today and it was really delicious. Thanks for the recipe!

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  6. Just found this recipe. For what ever reason I cooked way too much oatmeal, and this was such a yummy way to use it. Thanks!

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  7. Yum!!! I wish I had found this recipe last week. I had leftover apple pie oatmeal that I bet would make delicious bread =)

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  8. Should the yeast be Tablespoon?, or teaspoon? I have, in the past, understood that a capital "T" indicates tablespoon and a small case "t" indicates a teaspoon? I used teaspoon and my bread is not rising. :(

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  9. Carrie Lynn, teaspoon is right. 2 1/3 teaspoons of yeast. I'm sorry your bread isn't rising. I've never had issues with this recipe. But, I have made bread that didn't rise before and I know it is SO frustrating!! My problem is usually old yeast.

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  10. Just baked a double recipe of this bread with steel cut oatmeal and cooked quinoa which has an earthy smell that disappears when cooked in the bread. Came aout marvelous. Especially like the slight chewiness of the steel cut.

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  11. ok, so my husband LOVES this bread, we have used soft whole wheat flour, hard whole wheat flour, added flax seeds, chia seeds, and wheat germ... no matter what I do to it my family gobbles it up every time! Thanks for this recipe!

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