Oatmeal Bread Recipe Freezer

Oatmeal Bread {Healthy and Old Fashioned Recipe} WellPlated.com

• How to Make Oatmeal Bread
• Storage Tips
• Topping Homemade Oatmeal Bread
• Recommended Tools to Make This Recipe

1. To Store. This oatmeal bread will keep for 3 days in an airtight container at room temperature.
2. To Freeze. Store in the freezer for up to 1 month, wrapped tightly in layers of plastic wrap and foil. Let thaw overnight in the refrigerator before serving.

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• 4.9/5(7)
• Total Time: 2 hrs 15 mins

• Category: Snack
• Published: Aug 31, 2021

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People also askIs low carb oatmeal oat-free?Yes, this low carb oatmeal is oat-free. Some call it noatmeal. We wanted to keep it high in protein, and moderately high in fat and leave out the carbs you get from oats. Regular oats are high in carbs and fiber, but overall the net carbs in oatmeal are still too high for those on a keto diet.Keto Oatmeal - Easy Low Carb Oatmeal! - Four Score Livingfourscoreliving.comCan one use low calorie bread instead of gluten free bread?

Lucía Ramos

Rating: 4.9/5(7)
Total Time: 2 hrs 15 minsCategory: SnackPublished: Aug 31, 2021

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Rating: 4.9/5(227)
Calories: 150 per servingCategory: Bread1. Melt the butter, ghee, or coconut oil in a small glass rectangular container.
2. Meanwhile, in a small bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
3. Add the flour mixture to the melted butter, then whisk in the egg and stir everything together until smooth. Level the top with the back of a spoon.
4. Microwave Method: Microwave for about 90 seconds, until firm.Oven Method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until firm.Run a knife along the edges, then flip onto a plate or paper towel to release.

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1. Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
2. Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
3. First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
4. Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.

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1. In a small bowl, stir together warm water and yeast. Set aside for 5-10 minutes. The softened yeast should look slightly foamy.
2. Meanwhile, in the large bowl of a stand mixer fitted with the dough hook, combine oats, sugar, shortening and salt. Pour scalded milk over the oat mixture. When the oat mixture has cooled to lukewarm, add the yeast mixture.
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