Oat-Bran Bread, reduced fat and sodium

Marie Gibbs Anderson

original: 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. I have reduced sodium and fat, increased fiber a bit.

Modified from: Oat-Bran Bread

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50 m servings
Serving size has been adjusted!
Original recipe yields 64 servings

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  1. In a large mixing bowl, dissolve yeast warm water. Add sugar, molasses, salt substitute, bran; mix well. Add oats, mix well. Gradually add remaining flour while mixing; beat until smooth. Add enough remaining 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.


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