Prep 30 mins
Cook 2 hrs
Hearty low-fat, high-fiber bread with nice flavor.
- 1 (1/4 ounce) package yeast
- 1 cup rolled oats (quick cook)
- 1 1⁄2 cups bread flour (all-purpose is ok if you don't have the bread flour)
- 2 1⁄4 cups oat bran
- 1 3⁄4 cups whole wheat flour
- 4 tablespoons gluten
- 2 tablespoons wheat germ
- 1 teaspoon salt (optional)
- 2 tablespoons canola oil or 2 tablespoons safflower oil
- 3 tablespoons honey
- 2 egg whites
- 2 cups very warm water
- 2 tablespoons very warm water
- Place yeast in bottom of bread machine.
- Add the rest of the ingredients except water in the order listed.
- Add 1 cup plus the 2 tablespoons of very warm water.
- Select the white bread setting on your machine and push start.
- Leave the lid open and after the machine mixes the dough for a minute, add the remaining 1 cup of very warm water slowly as it continues to mix and close the lid.
- If you want to add some dried fruit follow the directions on your machine for when to add.
- Mine beeps at the proper time to add such extras as fruit or nuts.
I'm always interested in ways to include bran in my food, so this recipe seemed promising. I had a bit of trepedation because my bread machine requires liquids first, but I decided to risk it. I followed the recipe exactly except I used regular oatmeal and not the quick kind. I also used bread machine yeast. By the end of the first 10 minutes of machine mixing, the flours were still not incorporated so I removed the dought and kneaded it myself and then returned it to the machine. The end result was a very dry and tasteless bread. It needed more oil, probably another two tablespoons worth. I would also cut the oat bran to one or one and a half cups and adjust the water ratio. It could also use more salt. Of course, when you make all these adjustments there's no point to making the bread anymore. Sorry, nice try. It got two points for giving me some ideas.
I put the wet stuff in first (as my machine likes), I didn't have any wheat germ so I skipped it. As the previous reviewer stated the batter appeared to be far too dry so I added some buttermilk. (maybe as much as a full cup, I was working by sight) A recipe with this much oatbran should be a wetter batter than an ordinary bread. This made a delicious bread. It tried to rise out of my machine so I may need to drop a little of everything to get it just perfect, but it is on it's way. My husband is on the 8 week cholesterol cure and this is one of a very few recipes which contains enough oat bran to sucessfully lower cholesterol. BTW his overall cholesterol has dropped by 80 points and his ratio went from 7 to 4.6... better than Crestor:)~ I will make this again and again!