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Rustic Oat Bran Bread

This moist bread is the perfect compliment to soups, stews, chili and even crisp salad. Nancy Zimmerman - Cape May Court House, New Jersey
  • Total Time
    Prep: 30 min. + rising Bake: 20 min. + cooling
  • Makes
    1 loaf (12 wedges)

Ingredients

  • 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

Directions

  • 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
1 slice: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 247mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
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