Oat Bran Prune Bread
Description
This hearty Oat Bran Prune Bread is a wholesome, vegan-friendly loaf that tastes like a healthy cake. Packed with soluble fiber from oat bran and prunes, it offers a moist texture and natural sweetness without refined sugars. The combination of whole wheat flour, vital gluten, and wheat germ ensures a satisfying chew and nutritional boost. Perfect for breakfast toast, lunch sandwiches, or a snack with tea, this bread keeps well and tastes even better the next day. Its an easy, one-bowl recipe ideal for home bakers looking to incorporate more whole grains into their diet.Ingredients
Directions
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Place the yeast in the bottom of the bread machine pan.
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Add the bread flour, oat bran, whole wheat flour, gluten, wheat germ, salt, and oil to the pan in the order listed.
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Add the honey, egg whites, snipped prunes, and nutmeg.
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Pour in 1 cup plus 2 tablespoons of the very warm water.
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Select the white bread setting and press Start.
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Leave the lid open. After one minute, as the machine mixes the dough, slowly pour in the remaining warm water.
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Allow the bread to bake according to the machine's cycle. Note that the pan will be very full and the bread may not rise significantly in height, resulting in a tall, dense loaf.
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Once finished, remove the loaf from the pan immediately and let it cool on a wire rack before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1293.3kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 2.4g12%
- Cholesterol 0.0mg0%
- Sodium 4884.8mg204%
- Total Carbohydrate 189.0g63%
- Dietary Fiber 19.8g80%
- Sugars 0.7g
- Protein 36.5g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is designed for a bread machine that produces a 3-4 pound loaf. If using a smaller machine, consider halving the recipe.
The dough will be quite dense and full. Adding the liquid slowly during the initial mixing phase helps prevent flour from kicking up over the edges or onto the glass dome.
If the dough rises too much and spills over, reduce the amount of water slightly in future batches. Conversely, if the dough seems too dry and isn't forming a ball, add water one tablespoon at a time.
Ensure all ingredients, especially the water, are at room temperature or warm (not hot) to activate the yeast properly without killing it.
This bread is naturally sweet from the prunes and honey. No additional sugar is required.
Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
