"A light, high volume bread machine bread. It works well when you use the Dough selection, and allow the bread to rise in a bread pan." — Leanne
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1 1/4 cups
warm water (110 degrees F/45 degrees C)
2 1/2 cups
1 1/2 teaspoons
active dry yeast
Wow! Wow!...and WOW!!! What a moist, airy bread! I did add some additional crunch, which I prefer in my breads. I tossed in about 3 tablespoons of millet, 1/4 cup of sunflower seeds and 1/4 cup milled flax seeds. With the added ingredients I increased the water by another ounce (1/8 cup).
I love this bread. Its very moist and tastes great. The oat bran is great for the health-conscious like myself. I cook it entirely in the breadmaker and it turns out perfect.
Delicious and easy. Be aware that it makes a very small loaf, but rises a lot during the process. I don't have access to my bread machine, so I made these by hand. To do so, do the following:
1. Mix yeast and water and let stand for 5 minutes.
2. Add melted margarine and honey (ie. the liquids) to the mixture and then your dry ingredients, saving the salt for the last ingredient.
3. Form a soft dough, and cover bowl with a wet cloth and let rise in a warm place (or the oven set on 200 degrees and then turned off) for about an hour. 4. Take the dough and knead it. Put dough in bread tin and again cover with a wet cloth and let rise for about 1/2 hour in a warm place.
5. Cook at directed.
I altered the recipe slightly, adding 1 tbsp of sugar and using a combination of 1.5 cups wheat flour and the remaining cup white flour. It turned out beautifully.
I had a little trouble with the bread falling in the bread machine...so here's how I solved the problem. I added 4 tsp. of vital gluten. Then, to perk up the flavor, I increased the salt to 1 1/2 tsp. and the yeast to 2 1/4 tsp. This is a fabulous bread with lovely color, aroma, and texture. My kids love it, and I love serving it to them knowing they are getting whole grains from the oat bran and only natural sweetening from the honey.
I have made this bread at least 100x! It is always a success. I usually make it in a loaf pan and cut off enough of the dough to make 4 buns, as the dough rises quite high in the loaf pan. This makes a large, high loaf of bread in the normal sized loaf pan. I make the buns big enough for a hamburger. I'm not sure why the one critic says the loaf is not big - perhaps didn't let it rise long enough! It sometimes is sticky coming out of the bread maker, so I roll it around on the board in some flour. Enjoy!!
turned out very good. A keeper for sure. grandkids love it too. I make a loaf every other day now. I put 1 Tbls. ground flax seed,1/4 cup oat bran, 1/4 cup bran 1/4 cup wheat germ, 1cup whole wheat flour, 1 cup bread flour in it. turns out great and is healthty. very taste.
Very good loaf of bread. I sub'd a 1/4 c of bread flour with wheat flour and added a little wheat germ. I can never tell how much honey sticks to the spoon when measuring so I dipped the tablespoon three times hoping that it wasn't too much over 2 T as the recipe calls for. The dough did everything it needed to do and yielded a soft, tasty loaf of bread.
This is one of the best breads i have Ever made yet, altho i am still learning about bakeing breads. This all came together beautifuly i put it in the machine dough cycle then into a 9x5 pan and let rise for 45+mins and baked 350 till done. It all rose so perfectly and looked amazing, i dont recomend cooking in the breadmachine because it rises so high. Taste GREAT, and one of the more healthy breads.
* Percent Daily Values are based on a 2,000 calorie diet.
Oat Bran Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 136
** Calories from Fat: 22
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