Rustic Oat Bran Bread Recipe

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This moist bread is the perfect compliment to soups, stews, chili and even crisp salad. Nancy Zimmerman - Cape May Court House, New Jersey
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:12 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 12 servings


  • 2-1/4 to 2-3/4 cups all-purpose flour
  • 1/3 cup oat bran
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 teaspoons salt
  • 1 cup water
  • 2 tablespoons honey
  • 1 tablespoon cornmeal

Nutritional Facts

1 wedge equals 107 calories, trace fat (trace saturated fat), 0 cholesterol, 247 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.


  1. In a large bowl, combine 1 cup flour, oat bran, yeast and salt. In a small saucepan, heat water and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf. Place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise until nearly doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across top of loaf.
  4. Bake at 400° for 20-25 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Yield: 1 loaf (12 wedges).
Originally published as Rustic Oat Bran Bread in Healthy Cooking October/November 2009, p63

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Reviewed Jan. 7, 2014

"I bought a rustic honey oat bran bread from the store that my kids really liked, and ran out during the polar vortex. I tried this recipe yesterday, (made the dough in my bread machine, then put it in a loaf pan) and everyone loved it. Making another today."

Reviewed Jan. 5, 2014

"A yummy, low-fat bread. I put it in loaf pans."

Reviewed Mar. 31, 2011

"We typically go for the light and crusty breads and I don't make too many from scratch but I wanted to try a heavier loaf to go with some chicken noodle soup tonight. This fit the bill. It was easy, used ingredients I had on hand, heavy, moist, not too large, had a hint of sweetness and everyone loved it. I will definately make it again. Thanks Nancy!"

Reviewed Sep. 11, 2009

"Oat bran is a hot cereal. It is with the oatmeal in the grocery stores."

Reviewed Sep. 11, 2009

"is oat bran a flour or cereal?"

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