Oatbranbread Recipes

OAT BRAN BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start.
• After the dough has risen once, remove it from the machine. Knead it a few times, and then shape into a loaf. Place in a greased 9 x 5 inch loaf pan. Allow to rise until doubled in bulk.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done.
• Alternatively, choose the Basic or White Bread setting, and Start.

OAT-BRAN BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into four loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. Remove from pans and cool on wire racks.

RUSTIC OAT BRAN BREAD

Steps:

• In a large bowl, combine 1 cup flour, oat bran, yeast and salt. In a small saucepan, heat water and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf. Place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise until nearly doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across top of loaf., Bake at 400° for 20-25 minutes or until golden brown. Remove from baking sheet to wire rack to cool.

OAT BRAN HEALTH BREAD

Steps:

• Add water, yeast, canola oil and honey to the pan of the bread machine; stir to dissolve yeast. Let stand until creamy, about 10 minutes.
• In a large bowl, stir together oat bran, whole wheat flour, bread flour, flax seed meal and salt. Pour this mixture into the pan of the bread machine. Select Whole Wheat cycle; press Start.
• After the dough has risen, remove it from the bread machine and turn it out onto a lightly floured surface. Form into a loaf shape and place in a lightly greased 9x5 inch loaf pan. Let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

OAT BRAN BREAD

Steps:

• Warm water/ milk to lukewarm temperature.
• Melt shortening.
• Warm mixer bowl with warm water.
• Dissolve yeast in a little water.
• Add water/milk and shortening.
• Add salt and sugar.
• Add flour and bran.
• Stir all ingredients for 30 sec.
• Mix on Speed 2 for 2 minutes or until elastic.
• Dough should be moist. If it looks dry add water as needed but not more than 1/4 cup.
• Place dough in greased bowl and cover.Allow dough to double in size (approx 1 hour).
• Punch down and form into a loaf, allow to rise for 30 minutes.
• Preheat oven to 350 degrees and grease large loaf pan.
• Bake for 40 minutes.
• I used a Kitchen Aid Mixer to mix this dough so if using a different mixer you may need to use different settings.

100% WHOLE-GRAIN OATMEAL BREAD FROM SCRATCH

Steps:

• Gather the ingredients.
• M​ix oats and whole-wheat flour in a bowl. Add the boiling water and stir. Stir in the honey, molasses, oil, and salt and let cool to lukewarm (about 1/2 hour or more). It's OK if it's room temperature, too.
• To the bowl, add the 1/4 teaspoon of instant yeast, the extra water and 1 cup of whole-wheat flour (e.g., whole-wheat white flour from King Arthur ). Stir until flour is wet and dough is homogeneous.
• Add more flour, 2 tablespoons at a time, and stir until a firm but sticky dough forms. Knead in the bowl when the dough is too stiff for a spoon. If the dough is still sticky when you turned it onto a lightly floured board, wet your hands with cold water for easier handling.
• Pat the dough into a 1-inch high rectangle. Knead by folding the dough over into thirds (like a letter) and then patting or pulling it back into a rectangle. Don't turn the dough 90 degrees. You want the gluten strands to line up in straight rows, which is hard enough with all that oatmeal and wheat bran .
• Fold it 2 more times, then dust with flour and cover with a clean cloth on the board in a cool place in the kitchen. For example, you can leave it from 5 p.m. until 9 p.m., folding it 2 more times at 2-hour intervals.
• After 3 to 4 hours at room temperature, gather the ungainly dough into a ball, wrap it in plastic wrap, and place it in a bowl in the refrigerator for up to 16 hours.
• Take dough out of refrigerator and fold 2 times on a floured board. Let rise until the chill comes off the dough and you see it get bigger in size.
• Form into a boule (round) or batard (long) shape, pulling the dough from the top to the underside and pinching closed on the bottom. Because of the oatmeal, this will not be smooth and the dough is still sticky at this point.
• Place the dough, top-side down, in a bowl (or on the baking sheet ) with a 1/4 cup of oatmeal in it and coat with oatmeal. Leave in proofing basket (e.g., a 2-quart Corningware vegetable bowl) until risen, about 2 hours. After the first hour, turn on the oven to heat to 450 F, preferably with a baking stone .
• Turn the loaf out onto a small piece of parchment paper or a floured baker's peel. Slash the top of the loaf with a sharp razor blade. You can slash a square pattern, for example.
• Place the loaf in the oven on the cornmeal- or flour-strewn stone and turn the oven temperature down to 400 F. Bake for 30 to 40 minutes or until the internal temperature reaches 190 F. Note: Those hard crusts you love are created with steam. You may create steam in the oven for the first 5 minutes. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven. Spray water the sides of the oven with a squirt bottle 2 or 3 times in the first 5 minutes. Turn oven down to 400 F and bake for 30 minutes or more until the internal temperature reaches 190 F. Bread steams itself dry, so let the bread cool for at least 2 hours before slicing or it may seem gummy inside.

HOMEMADE OATMEAL BREAD

Steps:

• Gather the ingredients.
• Mix the oats and whole wheat flour in a bowl.
• Add the boiling water and stir.
• Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
• In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
• Add the yeast to the oat mixture and mix well.
• Start adding the all-purpose flour 1/2 cup at a time until a firm dough forms.
• Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
• Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
• Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
• Shape the bread into a sandwich loaf and place it in the pan.
• Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
• Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
• Meanwhile, heat your oven to 450 F for 1/2 hour; if using a baking stone, heat for 1 hour.
• Slash the top of the loaf with a sharp razor blade.
• Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
• Let the bread cool for about 1 hour or so before serving.
• Place an old roasting pan on the rack below the baking stone (if using) or the rack below where the loaf pan will go. After you put the bread in the oven, fill the roasting pan with 2 cups of boiling water.
• Using a squirt bottle, spray water on the sides of the oven two or three times within the first 5 minutes of baking.
• Turn the oven down to 400 F and bake for 30 minutes or more, until the internal temperature of the bread reaches 190 F.
• Bread steams itself dry, so let the loaf cool for at least 2 hours before slicing or it may seem gummy inside.
• Enjoy!