Home > Oatmeal Bread Recipes > 321 Oat Bran Bread
by Rod
(Dallas, TX)
This 3-to-1 basic oat bran bread recipe minimizes the difficulty in working with a larger quantity of oat bran, which can easily become too dense to knead. The name “3,2,1” refers to the proportion of flour to oat bran as well as to the timed countdown to combine the three groups of ingredients.
This method of combining the ingredients allows the flour to begin elasticizing before the moistened oat bran is added. After the first rise, the dough attains the familiar texture of a lighter bread dough and allows optional ingredients (dried fruit, seeds, nuts) to be included.
This oat bran bread also makes a great presentation for brunches when the dough is divided into small rolls which are baked on a cookie sheet. The surface of the bread is slightly crunchy with a moist, chewy interior.
321 Oat Bran Bread
Ingredients: (more listed in Proof, Soak)
3 cups bread flour
3/4 tsp salt
1/2 cup bread flour for kneading and to coat bread pan
3 tbsp extra virgin olive oil
Proof: (15 min.)
1/2 cup warm water
3 tbsp honey
2 1/2 tsp active dry yeast
1/4 cup bread flour
Soak: (5 min.)
1 cup very warm water
1 cup Hodgson Mill Oat Bran
Directions:
In a medium bowl, create a Proof by combining warm water, honey, yeast and 1/4 cup flour. Stir well, cover and allow to set 15 min. in a warm place.
When the Proof has set 15 min., combine oat bran and warm water in a small bowl. Stir briefly, then cover and allow oat bran to moisten 5 min.
While oat bran is soaking, combine 3 cups flour and salt in a large bowl. Mix well. Add olive oil to yeast mixture, stir to combine, then pour into flour mixture. Mix thoroughly. Mixture will be crumbly like biscuit dough.
When oat bran is ready, add to flour mixture. Knead the moist dough with a wooden spoon for 5 min., then cover and allow to rise 35 min. Oat bran will continue to absorb moisture.
Lightly oil a large bread pan, then sprinkle it with flour for use during the final rise. Tap pan to remove excess flour.
After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface.
Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place.
15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake 40-45 min. Serve while warm, then slice and refrigerate any remaining bread.
Additional Notes: This simple recipe (especially when made into rolls) seems perfect for additions or substitutions: herbs or spices to complement flavors of a meal (Herbed Chicken; fresh garlic and chives, Italian Seasoning); low-fat milk instead of water; dried fruit, nuts or seeds. And when consumed just after baking, the texture’s crunchy/chewy contrast gives it a softer sourdough bread appeal.
Shan says
For clarity the oil should not be in the proof ingredients if it is not used in the proof. I appreciate the recipe though and am looking forward to it coming out of the oven.
Cathy says
Good catch! He probably meant to list the oil with the ingredients above. I moved it up.