Embrace your Irish side with this heart-healthy Irish oatmeal bread. Steel-cut oats and whole wheat fiber provide you with 3 grams of fiber and 5 grams of protein per slice!
St. Patrick's Day is around the corner, and being Irish myself, I'm quite happy to see everyone embracing their Irish side. Shepherd's pie, colcannon, champ, soda bread, and Irish coffee recipes permeate my blog reader feed.
They probably permeate yours, too, which is why I decided to go a slightly different direction for Saint Patrick's Day. I made oatmeal bread with Irish steel cut oats.
Irish Oatmeal Bread By The Redhead Baker
Steel cut oats don't differ all that much from traditional rolled oats. They have20 fewer calories per quarter cup of uncookedoats, hardly any sugar, and they're slightly slower on the glycemic index (meaning they have less of an effect on your blood sugar level than traditional rolled oats).Combined withthe whole wheat flour in the recipe, just one slice of this bread provides a heart-healthy 3 grams of fiber.
They have a nutty flavor, and are slightly chewier than rolled oats. Both of these features make for delicious, tender bread. Have a toasted slice with fruit preserves for breakfast, or use the bread to make a sandwich for lunch. It's very versatile, and stands up very well to being frozen.
Have played with this recipe a bit and now make it twice weekly mixed in my breadmaker then formed and baked in a bread pan in the oven. By far our favourite bread!! So simple and tasty. These proportions work well in my higher elevation, dry climate. Into breadmaker pan - 1c steel cut oats, 1.5t salt, 2T each brown sugar and veg oil. Add 2c boiling water and wait 30 minutes. Add 2.5c wholewheat flour and 2t yeast and use ‘dough’ setting. I find I need to add about 2T flour as it mixes to a very soft/moist dough that holds its shape. When cycle completes, the dough will be very moist but I knead slightly with moistened fingers and form/shape/place in greased bread pan. 20 minutes to rise then bake 35 minutes at 350’. Cool on rack.
Low Fodmap Banana Bread Baked Steel Cut Oatmeal Recipe
OMG!! this bread is delicious and my new favorite! Read and follow the directions and you will have a loaf of bread that looks as perfect as the one in the pictures. I had steel cut oats to use up, searched for recipes, and found this one. Now I'll have to buy more steel cut oats because I will absolutely make this bread again. LOL! Thank you so much for sharing.
I made this bread with one difference. I used a tbsp of honey instead of the sugar. I had no issue with the dough. It came together very well. I did bake it in a poor man's dutch oven at 400˚F for 30 minutes covered and an additional 7 minutes uncovered. It was great! Even better toasted!1. Refresh 100% starter to yield +200 grams for the next morning. Overnight room temps can be 60F. Use 50 gm whole wheat, 50 gm AP, 100 gm H2O and 30 gm natural leaven at 100% hydration.
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2. Pour 600 gm boiling H2O over 300 gm steel cut oats in a pot or bowl with a lid or cover. Stir the oats once and cover. Let steep 45 minutes.
Quick And Easy Steel Cut Oat Bread
3. (45 minutes later) Pour the steel cut oats and associated water into a large sieve set over a bowl. Let drain about 30 minutes but capture and reserve the water. After 10 minutes use the accumulated water.
6. In a small bowl add 50 gm of remaining oat drainage water (add more water if necessary) to 25 gm kosher salt. Set aside.
7. Add 1 kg AP flour to water and starter in bulk dough bowl. Mix by hand or on a work surface until all flour is moistened. Dough may be rather stiff.
Warming Apple Spiced Steel Cut Baked Oatmeal
9. Add salt and associated water to dough by hand. When the salt-water is incorporated, do a set of stretch and folds. Return to bowl and let rest 30 minutes. Do another set of stretch and folds. Let rest 30 minutes.
10. Add the oats. Turn the dough out on to a wet work surface. Stretch the dough into a large rectangle. Incorporate the oats using letter folds. [Sprinkle 1/3 of the steel cut oats on to the middle 1/3 of the dough. Fold an end 1/3 of the dough over the oats. Sprinkle another 1/3 of the oats over the middle and fold the final 1/3 of the dough over the middle. turn the dough and sprinkle 1/2 of the remaining oats over the middle. Fold the end over the middle, sprinkle the remaining oats over the middle and fold again.] Give the dough a few kneads to ensure good distribution of the oats. Return the dough to the bowl. Cover and rest at 70F until doubled ( maybe 3-4 hrs.)
11. Turn the dough out on to a lightly floured surface. Divide in half. Form into balls and let rest 15 minutes. Shape into logs (for oval loaves) or rounds (for boules) depending on whether you are baking in round or oval dutch ovens (or oval Romertopfs , as I do). Roll smooth (non-seam) surface of shaped doughs into rolled oats to cover the surface and place seam side up into appropriately shaped forms. Let proof about 1hr 30 minutes at 70F.
Pumpkin Steel Cut Oats
12. At the 1 hr, 30 minute mark, place dutch ovens into oven and preheat to 500F for about 30 minutes. Remove dutch ovens, turn loaves out onto dusted work surface, score, place into dutch ovens, cover and place in the oven. Lower oven temp to 475F and bake 30 minutes. Remove dutch oven covers and bake for 25-30 minutes uncovered at 450F. Let cool completely. While they can be eaten as soon as completely cooled, the loaves will hold perfectly, uncut, 1-2 days as the moisture from the steel-cut oats permeates the crumb.
3. (45 minutes later) Pour the steel cut oats and associated water into a large sieve set over a bowl. Let drain about 30 minutes but capture and reserve the water. After 10 minutes use the accumulated water.
6. In a small bowl add 50 gm of remaining oat drainage water (add more water if necessary) to 25 gm kosher salt. Set aside.
7. Add 1 kg AP flour to water and starter in bulk dough bowl. Mix by hand or on a work surface until all flour is moistened. Dough may be rather stiff.
Warming Apple Spiced Steel Cut Baked Oatmeal
9. Add salt and associated water to dough by hand. When the salt-water is incorporated, do a set of stretch and folds. Return to bowl and let rest 30 minutes. Do another set of stretch and folds. Let rest 30 minutes.
10. Add the oats. Turn the dough out on to a wet work surface. Stretch the dough into a large rectangle. Incorporate the oats using letter folds. [Sprinkle 1/3 of the steel cut oats on to the middle 1/3 of the dough. Fold an end 1/3 of the dough over the oats. Sprinkle another 1/3 of the oats over the middle and fold the final 1/3 of the dough over the middle. turn the dough and sprinkle 1/2 of the remaining oats over the middle. Fold the end over the middle, sprinkle the remaining oats over the middle and fold again.] Give the dough a few kneads to ensure good distribution of the oats. Return the dough to the bowl. Cover and rest at 70F until doubled ( maybe 3-4 hrs.)
11. Turn the dough out on to a lightly floured surface. Divide in half. Form into balls and let rest 15 minutes. Shape into logs (for oval loaves) or rounds (for boules) depending on whether you are baking in round or oval dutch ovens (or oval Romertopfs , as I do). Roll smooth (non-seam) surface of shaped doughs into rolled oats to cover the surface and place seam side up into appropriately shaped forms. Let proof about 1hr 30 minutes at 70F.
Pumpkin Steel Cut Oats
12. At the 1 hr, 30 minute mark, place dutch ovens into oven and preheat to 500F for about 30 minutes. Remove dutch ovens, turn loaves out onto dusted work surface, score, place into dutch ovens, cover and place in the oven. Lower oven temp to 475F and bake 30 minutes. Remove dutch oven covers and bake for 25-30 minutes uncovered at 450F. Let cool completely. While they can be eaten as soon as completely cooled, the loaves will hold perfectly, uncut, 1-2 days as the moisture from the steel-cut oats permeates the crumb.
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