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Rustic Oat Bran Bread

 Rustic Oat Bran Bread
This moist bread is the perfect compliment to soups, stews, chili and even crisp salad. Nancy Zimmerman - Cape May Court House, New Jersey
12 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling


  • 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


  • 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).
  • 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.
  • 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.
  • 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).

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Rustic Oat Bran Bread (continued)

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.