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Oat Bran Bread Slo-Rise

Oat Bran Bread Slo-Rise recipe image
This Oat Bran Bread Slo-Rise is a comforting, wholesome loaf that captures the essence of homemade baking. Enriched with oat bran for a nutritious boost and sweetened gently with honey or brown sugar, it offers a subtle sweetness that pairs beautifully with savory breakfasts or as a sandwich base. The dough requires a bit of patience, allowing the oat bran to fully hydrate for a moist, dense texture that holds up well to slicing. Ideal for weekend mornings when you have time to let the dough rise slowly, this bread delivers a warm, nutty aroma to your kitchen. It&# 226;ÂÂs a versatile staple that feels both rustic and refined, offering a satisfying chew and a golden-brown crust. Serve it warm with butter or jam, or use it for thick-cut toast. A reliable recipe for bread lovers who appreciate depth of flavor and wholesome ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 49.8
Dietary: Vegetarian
Description
This Oat Bran Bread Slo-Rise is a comforting, wholesome loaf that captures the essence of homemade baking. Enriched with oat bran for a nutritious boost and sweetened gently with honey or brown sugar, it offers a subtle sweetness that pairs beautifully with savory breakfasts or as a sandwich base. The dough requires a bit of patience, allowing the oat bran to fully hydrate for a moist, dense texture that holds up well to slicing. Ideal for weekend mornings when you have time to let the dough rise slowly, this bread delivers a warm, nutty aroma to your kitchen. It&# 226;ÂÂs a versatile staple that feels both rustic and refined, offering a satisfying chew and a golden-brown crust. Serve it warm with butter or jam, or use it for thick-cut toast. A reliable recipe for bread lovers who appreciate depth of flavor and wholesome ingredients.
Ingredients
  • 3 tablespoon Honey or Brown Sugar
  • 2 teaspoon Salt
  • 1 1/2 teaspoon Active Dry Yeast
  • 3 1/2 cup To 4 1/2 cups of
Directions
  1. 1
    In a large bowl, combine 2 cups of lukewarm water with honey or brown sugar.
  2. 2
    Sprinkle yeast over the water and stir until fully dissolved.
  3. 3
    Stir in 1 1/2 cups of oat bran.
  4. 4
    Let the mixture stand for 10 minutes to allow the oat bran to absorb the liquid.
  5. 5
    Stir in the salt.
  6. 6
    Gradually add bread flour, 1 cup at a time, mixing until the dough becomes too stiff to stir easily.
  7. 7
    Turn the dough out onto a well-floured work surface and knead until smooth and elastic, about 8 minutes.
  8. 8
    Place the dough in a large, well-oiled bowl, turning to coat, and cover with plastic wrap.
  9. 9
    Let the dough rise in a warm place until doubled in size, approximately 1 to 1 1/2 hours.
  10. 10
    Lightly oil a 5 by 9-inch loaf pan.
  11. 11
    Gently punch down the dough and turn it out onto a well-floured work surface.
  12. 12
    Cover the dough and let it rest for 5 to 10 minutes.
  13. 13
    Press the dough with your hands into a 10 by 8-inch oval.
  14. 14
    Beginning at one narrow end, tightly roll up the dough to form a loaf.
  15. 15
    Pinch the seam edge into the dough to seal, then place in the prepared bread pan, seam side down.
  16. 16
    Cover and let the loaf rise again until it crests the rim of the pan, about 45 minutes.
  17. 17
    Meanwhile, place an oven rack in the lower third of the oven and preheat to 375ðF (191ðC).
  18. 18
    In a small bowl, whisk one egg white with one tablespoon of water.
  19. 19
    Brush the top of the loaf with the egg white mixture.
  20. 20
    Sprinkle with 2 tablespoons of oat bran or sesame seeds.
  21. 21
    Bake for 30 to 35 minutes, or until the loaf sounds hollow when tapped on the bottom.
  22. 22
    Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 49.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9769.1mg408%
Total Carbohydrate 12.4g5%
Dietary Fiber 0.1g1%
Sugars 11.0g
Protein 0.2g1%

* 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

Storage: Store the cooled bread in a plastic bag at room temperature for up to 3 days, or freeze for longer storage.

Substitutions: You can use oat bran cereal or plain oat bran. If using all-purpose flour instead of bread flour, the texture may be slightly less chewy.

Mixer Tip: If using a stand mixer, knead the dough on medium speed for about 5 minutes instead of by hand.

Egg Wash: For a vegan version, omit the egg wash and sprinkle with seeds or oats for texture.

Keywords: oat bran, bread, homemade, yeast, baking, hearty, loaf, dough, slow rise, flour, honey, brown sugar, knead, proof, oven, breakfast, sandwich, whole grain, rustic, moist, american
Read it online: https://www.chefs-mate.com/recipe/oat-bran-bread-slo-rise/