Side Pannel
Honey Oat Bran Bread
Honey Oat Bran Bread
- Recipe Submitted by maryjosh on 02/26/2018
Ingredients List
- 1 1/2 tsp active dry yeast
- 1/2 cup lukewarm water
- 1 tsp sugar
- 4 1/2 cups to 5 all purpose flour
- 1 cup of oat flour
- 1 cup whole wheat flour
- 1/2 cup oat bran
- 1 tsp salt
- 2 eggs
- 1/2 cup melted butter
- 2 1/2 cups lukewarm milk
- 1/3 cup honey
Directions
Proof the yeast by dissolving the 1 tsp of sugar in the ½ cup warm water. Sprinkle in the yeast and leave to sit in a warm place for 10 minutes until it gets foamy.
It is possible to hand knead this dough entirely but I now make it in my KitchenAid stand mixer.
Add 2 cups of the all purpose flour, the oat flour, the whole wheat flour and the oat bran flour to the bowl of your electric mixer with the dough hook attached. Stir in the salt.
Add all of the remaining ingredients and turn the mixer on low for about 5 minutes to get the dough started.
Begin to add the remaining all purpose flour, ¼ cup at a time leaving it to knead into the dough for a few minutes. Continue to add flour only until the dough releases from the sides and bottom of the bowl, then let the dough knead for another 5 minutes.
Cover dough and leave to rest and rise for one hour.
Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Grease 3 bread pans. Divide the dough into 3 equal portions.
Form the dough into straight loaves and place in the greased pans.
Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours depending on room temperature. (NOTE: At this stage, the bread dough can be cold proofed overnight in the fridge if you want to serve it freshly baked early the next day or just want to save time in advance. Just cover the pans with a clean tea towel. You can spray the surface of the dough with water from a spray bottle to prevent the surface of the dough balls from becoming too dry if you like but this is not really necessary with the humidity in most fridges. Just remove the pans from the fridge in the morning and allow them to finish raising to about 2 inches above the pan rim as shown in the photo above, which could be another 1-2 hours and bake as directed below.)
Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The loaves should have a golden crust top and bottom and sound hollow when tapped to be fully baked.
It is possible to hand knead this dough entirely but I now make it in my KitchenAid stand mixer.
Add 2 cups of the all purpose flour, the oat flour, the whole wheat flour and the oat bran flour to the bowl of your electric mixer with the dough hook attached. Stir in the salt.
Add all of the remaining ingredients and turn the mixer on low for about 5 minutes to get the dough started.
Begin to add the remaining all purpose flour, ¼ cup at a time leaving it to knead into the dough for a few minutes. Continue to add flour only until the dough releases from the sides and bottom of the bowl, then let the dough knead for another 5 minutes.
Cover dough and leave to rest and rise for one hour.
Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Grease 3 bread pans. Divide the dough into 3 equal portions.
Form the dough into straight loaves and place in the greased pans.
Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours depending on room temperature. (NOTE: At this stage, the bread dough can be cold proofed overnight in the fridge if you want to serve it freshly baked early the next day or just want to save time in advance. Just cover the pans with a clean tea towel. You can spray the surface of the dough with water from a spray bottle to prevent the surface of the dough balls from becoming too dry if you like but this is not really necessary with the humidity in most fridges. Just remove the pans from the fridge in the morning and allow them to finish raising to about 2 inches above the pan rim as shown in the photo above, which could be another 1-2 hours and bake as directed below.)
Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The loaves should have a golden crust top and bottom and sound hollow when tapped to be fully baked.
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