Oat Bran Bread Recipes

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.

Steps:

• In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
• Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
• Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

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.

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.

Steps:

• Preheat oven 350 degrees F.
• Spray 9x5x3 inch loaf pan with pan spray.
• Mix oat bran, dates,dry milk, molasses, hot water, butter and egg substitute in large bowl; Stir in remaining ingredients.
• Spread into prepared pan, bake 30-40 minutes; until toothpick inserted in center comes out clean.
• Cool 5 minutes, loosen sides; remove from pan let cool completely before slicing.

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, wheat gluten 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.

Steps:

• Add the ingredients to your bread machine in the order recommended by the manufacturer, which is usually in the order given, being careful that the yeast doesn't come in contact with the salt.

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.

Steps:

• Day 1: Firstly make the Soaker. Mix first 7 ingredients together (whole wheat flour, oat bran, flaxseeds,salt and water - excluding the additional tbsp whole wheat flour) in a bowl for about 1 minute until all of the flour is hydrated and the ingredients form a ball of dough.
• Cover loosely with plastic wrap and leave at room temperature for 12 - 24 hours. (If it will be more than 24 hours, place the soaker in the refrigerator; it will be good for up to 3 days. Remove it 2 hours before mixing the final dough to take the chill off.).
• Now make the Biga. Mix the next 3 ingredients together (whole wheat flour, yeast, water) in a bowl to form a ball of dough. Using wet hands, knead the dough in a bowl for 2 minutes to be sure the ingredients are evenly distributed and the flour is fully hydrated. The dough should feel tacky. Let the dough rest for 5 minutes, then knead again with wet hands for 1 minute. The dough will become smoother but still be tacky.
• Transfer the dough to a clean bowl, cover tightly with plastic wrap and refigerate for at least 8 hours and up to 3 days.
• About 2 hours before mixing the final dough, remove the Biga from the refigerator to take off the chill. It will have risen slightly but need not have risen significantly in order to use in the final dough.
• Day 2: Chop the Soaker & Biga dough into 12 pieces each. Combine the Soaker & Biga pieces in a bowl with all the other ingredients except the extra flour and stir vigorously with a mixing spoon or knead with wet hands for about 2 minutes, until all of the ingredients are evenly integrated and distributed into the dough. The dough should be soft and slightly sticky; if not add more flour or water as needed. If using a mixer put the pre-dough pieces all all the other ingredients except the extra flour into the mixer with the dough hook attachment an mix on slow speed for 1 minute to bring the ingredients together into a ball. Then mix on medium-low speed for 2 - 3 minutes, until the pre-doughs become cohesive and assimilated into each other. Add more flour or water as needed until the dough is soft and slightly stickly.
• Dust a work surface. Knead by hand for 3 - 4 minutes. Form dough into a ball and let it rest for 5 minutes while preparing a clean and lightly oiled bowl.
• Resume kneading the dough for 1 minute to strenghten the gluten and make any final flour or water adjustments. Form the dough into a ball and place in the prepared bowl, rolling to coat with flour. Cover loosely with plastic wrap and let rise at room temperature for 45 - 60 minutes until it is 1 1/2 times its original size.
• Transfer the dough to a lightly floured work surface and form it into a loaf pan. Lightly brush or spray with oil. Leave to rise again for 45 - 60 minutes until 1 1/2 times original size.
• Pre-heat oven to 220 degrees Celsius When dough is ready to bake, place it in the oven along with a steam pan holding 1 cup of boiling water. Lower temperature to 180 degrees C and bake for 20 minutes. Rotate the loaf 180 degrees and continue baking for another 20 - 30 minutes until the loaf is a rich brown colour on all sides, sounds hollow when thumped on the bottom.
• Transfer to a cooling rack and allow to cool for at least 1 hour before serving.