Rustic Oat Bran Bread Recipes

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RUSTIC OAT BRAN BREAD



Rustic Oat Bran Bread image

This moist bread is the perfect compliment to soups, stews, chili and even crisp salad. Nancy Zimmerman - Cape May Court House, New Jersey

Provided by Taste of Home

Time 50m

Yield 1 loaf (12 wedges).

Number Of Ingredients 7

2-1/4 to 2-3/4 cups all-purpose flour
1/3 cup oat bran
1 package (1/4 ounce) active dry yeast
1-1/4 teaspoons salt
1 cup water
2 tablespoons honey
1 tablespoon cornmeal

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.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

RUSTIC OATMEAL CORNBREAD



Rustic Oatmeal Cornbread image

Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson.

Provided by Susie D

Categories     Quick Breads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup yellow cornmeal
1/2 cup oatmeal (not instant)
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1/4 cup margarine or 1/4 cup butter, melted
1/2 cup milk
1 tablespoon sugar (optional)

Steps:

  • Preheat oven to 450 degrees.
  • Mix together dry ingredients.
  • Stir in beaten eggs, butter, & milk.
  • Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
  • When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
  • Return to oven & bake approximately 15 minutes until browned.
  • Cut into wedges to serve.

Nutrition Facts : Calories 204.4, Fat 11.1, SaturatedFat 2.7, Cholesterol 64.8, Sodium 638.4, Carbohydrate 21.7, Fiber 2.2, Sugar 0.3, Protein 5.4

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