Oat-Bran Bread Recipe

Oat-Bran Bread Recipe photo by Taste of Home

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I was a novice at break making when a neighbor gave me this recipe 15 years ago. Now bread making is one of my favorite things to do. This recipe won a blue ribbon at the Clackamas County Fair in 1993.

This recipe is:

Diabetic Friendly

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Oat-Bran Bread Recipe

Prep: 20 min. + rising Bake: 30 min.

Yield: 64 Servings

20 30 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
4-1/2 cups warm water (110° to 115°), divided
3/4 cup vegetable oil
3/4 cup sugar
1/4 cup molasses
2 teaspoons salt
1/4 cup toasted wheat germ
1/4 cup oat bran
2 cups quick-cooking oats
3 cups whole wheat flour
7 to 7-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into four loaves. Place in a greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. Remove from pans and cool on wire racks. Yield: 4 loaves (16 slices each).

Nutritional Facts One slice equals 116 calories, 3 g fat (0 saturated fat), 0 cholesterol, 68 mg sodium, 20 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Oat-Bran Bread in Country Extra November 1996, p51