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Oat-Bran Bread

 Oat-Bran Bread
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.
64 ServingsPrep: 20 min. + rising Bake: 30 min.

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).

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Oat-Bran Bread (continued)

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.