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Taste of Home

1 of

Oat-Bran Bread

By: Wanda Cutler

"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."

Rate/Review | Read Reviews (8)

281 Saves

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 64 servings

Ingredients

2 (.25 ounce) packages active dry yeast
4 1/2 cups warm water (110 degrees to 115 degrees F), divided
3/4 cup vegetable oil
3/4 cup sugar
1/4 cup molasses
2 teaspoons salt
1/4 cup wheat germ
1/4 cup oat bran
2 cups quick-cooking oats
3 cups whole wheat flour
7 cups all-purpose flour

Directions

In a large mixing 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. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 30-35 minutes. Remove from pans and cool on wire racks.

Footnotes

Nutrition 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.