Distinctive Pistachio Oatmeal Bread

Pistachios in a Nutshell

Pistachio Oatmeal Bread is permeated with the distinctive flavor of pistachio nuts. Pistachios are a type of nut from the Middle East and Central Asia originally but now they are grown throughout much of the world. Today the major producers of pistachios are Iran, USA, Turkey, China and Syria.

Pistachios have wonderful health benefits. Pistachios contain antioxidants which fight free radical damage as well as B vitamins, Vitamin E, phosphorus, calcium, copper, manganese, protein and fiber. With no saturated fat, pistachios lower bad cholesterol levels.

Pistachios are members of the cashew family, liking desert conditions.  Their shells are naturally beige, but were sometimes dyed red or green commercially to hide stains on the shells when they were picked by hand. Most pistachios are now picked by machines and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations!

I remember years ago most pistachios available were dyed red. You could always tell when someone had been eating pistachios because their fingertips would be tinted red from opening the shells to get to the nuts!

The Recipe

To start Pistachio Oatmeal Bread, yeast and sugar is added to warm water, between 105-110°F. and set aside. I highly recommend using a thermometer to check the water temperature. If the water isn’t warm enough, the yeast won’t do its work, and if the water is too hot, the yeast will die!

Heat milk, honey and butter together in a pan until mixture reaches 105-110°F. Set aside momentarily. Add 2 1/2 cups bread flour, rolled oats and salt to the mixer bowl.

Add yeast mixture and milk mixture to the mixer. Turn on mixer and add enough of the remaining 2 1/2 cups bread flour to the mixer bowl until dough begins to pull away from the sides of the bowl. Allow dough to knead for 6-8 minutes.

Turn dough out onto oiled bread board and shape into loaves. Place dough into three greased 8 1/2″ x 4 1/2″ loaf pans and allow to rise until doubled in bulk.

Bake loaves at 350°F. for 30-35 minutes, until internal temperature of bread reaches 180°F. using a thermometer. Turn bread out on cooling racks.  Yield: 3 loaves

By the way, Pistachio Oatmeal Bread makes excellent toast too!

Here’s the printable complete recipe:

Pistachio Oatmeal Bread
Yields 3
A wonderfully fragrant nutty yeast bread!
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  1. 1 tablespoon active dry yeast
  2. 1 teaspoon sugar
  3. 6 ounces warm water (105-110 degrees F.)
  4. 1 1/2 cups rolled oats
  5. 5 cups bread flour
  6. 1 1/2 teaspoons salt
  7. 1 1/2 cups warm milk (105-110 degrees F.)
  8. 3 tablespoons butter
  9. 3 tablespoons honey
  10. 2/3 cup chopped pistachio nuts
  1. Add yeast and sugar to warm water (105-110 degrees F.) and set aside.
  2. Heat milk with honey and butter to 105-110 degrees F. and set aside.
  3. Place 2 1/2 cups bread flour, rolled oats and salt into mixer bowl.
  4. Add yeast mixture and milk mixture and turn on mixer.
  5. Add enough of the remaining bread flour until dough begins to pull away from the side of the bowl.
  6. Allow mixer to knead dough for 6-8 minutes.
  7. Turn dough into three greased 8 1/2" x 4 1/2" loaf pans.
  8. Allow dough to rise until doubled in bulk.
  9. Bake Pistachio Oatmeal Bread at 350 degrees F. for 30-35 minutes, until internal temperature of the bread reaches 180 degrees F. using a thermometer.
  10. Turn bread out of pans onto cooling rack.
Adapted from Favorite Bread Machine Recipes
Adapted from Favorite Bread Machine Recipes
SILVER FOODIE http://www.silverfoodie.com/

The Bread Machine Version

If you would like to bake one loaf of Pistachio Oatmeal Bread in a bread machine, place the ingredients listed in the bread pan of your bread machine in the order given below:

1 teaspoon active dry yeast

1/2 cup rolled oats

1 1/2 cups bread flour

1/2 teaspoon salt

1 tablespoon butter

2 tablespoons honey

1/2 cup warm milk

1/4 cup warm water

1/4 cup chopped pistachio nuts

Follow directions for your particular bread machine.

Pistachios also add a richness to any dish over which they are sprinkled, such as salads, desserts and ice cream sundaes. You’re probably familiar with a Pistachio Salad made with pistachio pudding, pineapple, whipped topping, miniature marshmallows and nuts that was also referred to as Watergate Salad, supposedly because President Richard Nixon liked it!

Try pistachios soon – especially since they are so “heart-healthy” and this is Heart Month. They taste good and they’re good for you too!

Remember to Savor the Flavor of pistachios!


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Tips for Making Molasses Wheat Germ Bread


 What is Wheat Germ?

Wheat Germ is the heart of the wheat berry. It has a delicious nutty taste and contains Vitamin E and Folic Acid, both nutrients that contribute to a healthy heart as well as phosphorus, magnesium, zinc and fiber.

I can remember Wheat Germ back to my childhood when my Great-Grandmother used it in her wonderful muffins so I was delighted to find this recipe a few years ago for Molasses Wheat Germ Bread. If you like wheat germ, check out my recipes for Peanut Butter Wheat Germ Crisps and Hunza Bread.

Molasses Wheat Germ Bread

Molasses Wheat Germ Bread is also flavored with molasses and brown sugar. Molasses is a viscose by-product of the refining of sugar cane or sugar beets into sugar. Molasses varies by the amount of sugar, method of extraction, and age of plant. Cane molasses is a common ingredient in baking and cooking.

Molasses Wheat Germ Bread is fat-free so you can have some butter with this bread without feeling the least bit of guilt!

To make Molasses Wheat Germ Bread, warm water, yeast, brown sugar and 1 cup of the whole wheat flour are mixed together and allowed to sit for 15 minutes. I put this together in the Bosch Universal Plus mixer and placed the plastic lid on top while it was bubbling. Here’s what is should look like:

Then 15 minutes later:

Then molasses, nonfat dry milk, sea salt and more warm water are added to the initial mixture.

Next, wheat germ, whole wheat flour and white flour are added and kneaded thoroughly.

The Molasses Wheat Germ Bread dough is allowed to stand for 10 minutes. The dough is punched down and allowed to stand in a warm place for another 10 minutes. Then the dough is punched down, shaped into 3 loaves and placed into 9″ x 5″ loaf pans, and allowed to rise for 30 minutes.

The loaves are baked at 350°F. for 40 minutes, or until bread is browned and sounds hollow when tapped on the bottom. Turn loaves out of pans and onto a cooling rack.

The Recipe

Here’s a printable version of the recipe for Molasses Wheat Germ Bread:

Molasses Wheat Germ Bread
Yields 3
A wonderful bread flavored with molasses, brown sugar and wheat germ. This bread is fat-free!
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  1. 2 cups warm water
  2. 2 tablespoons active dry yeast (2 packets)
  3. 1/3 cup brown sugar
  4. 1 cup whole wheat flour
  5. 1/2 cup dark molasses
  6. 2 1/2 cups warm water
  7. 1/4 cup nonfat dry milk
  8. 1/4 teaspoon sea salt
  9. 1/3 cup wheat germ
  10. 4 1/2 cups whole wheat flour
  11. 4 cups white flour
  1. Beat together in a large bowl (in the mixer bowl, if using it): 2 cups warm water, yeast, brown sugar and 1 cup whole wheat flour. Let stand in a warm place for 15 minutes.
  2. Add molasses, 2 1/2 cups warm water, nonfat dry milk and sea salt and beat thoroughly.
  3. Stir in wheat germ, whole wheat flour and white flour and knead thoroughly. Let stand in a warm place for 10 minutes.
  4. Punch down dough, knead for 1 minute, then let stand in a warm place for 10 minutes.
  5. Preheat oven to 350 degrees F. Oil three 9" x 5" loaf pans.
  6. Punch down dough, shape into three loaves, and place into pans. Let rise in a warm place for 30 minutes
  7. Bake at 350 degrees F. for 40 minutes, or until bread is browned and sounds hollow when tapped on bottom.
SILVER FOODIE http://www.silverfoodie.com/

 Tips for Making Molasses Wheat Germ Bread

*Make sure all ingredients are fresh. Yeast in particular must be fresh, and not past its expiration date, to do its job of making the bread rise. Whole wheat flour also must be fresh for the best flavor to be produced in breads.

*Water used for bread should be water good enough to drink. Temperature of water used in bread should be between 105°F. and 115°F.  To be sure water is of the correct temperature, use a thermometer.

*For ease of removing molasses from measuring cup, first spray the inside of the measuring cup with pan-release spray. The molasses will release from the cup without effort.

*Pay attention to times specified for dough risings. Set a timer so you won’t forget and the dough will be perfectly risen.

Enjoy some homemade bread soon!

Remember to Savor the Flavor and Aroma of Homemade Bread!