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.

Comments for 3,2,1 Oat Bran Bread

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Feb 24, 2015

B.C. Baker prototype
by: Rod
This recipe was created about ten years ago just for the folded, stainless steel cookie sheet in the photo, nicknamed “Bread Channel Baker”.

During the baking of dense and moist bread dough, the dual open ends release more moisture, helping the baking. Since the dough is dense, overflow past the ends is rarely a problem.

This prototype is very easy to clean, but a commercial product should be slightly smaller, with similar corners for strength and gripping, and be stackable.

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Feb 24, 2015
great bread
by: candice
I have made this bread about 3 times now… i absolutely love it… and i even add a table spoon or so of chia seeds, a tsp of flax meal and sometimes i knead in some wheat germ just at the end of the kneading process (sprinkle it on the dough and knead it in)… and it still comes out pretty great…. got some in the oven…. cant wait 🙂

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Feb 17, 2015
3,2,1 and still counting
by: Rod
Working with oat bran has been a continuing “bread experience”. The recent One-Rise Fennel Loaf (skip the fennel and chives for basic oat bran bread) is another method of using oat bran.

In fact, this flour blend and easier preparation is becoming my favorite oat bran bread recipe (especially, frozen slices reheated in the microwave), not to mention increasing love of par-boiled then refrigerated red bell peppers (see Fennel Loaf photo).

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May 01, 2012
Family Loves It
by: Anonymous
This is a great bread which rises very high. I do add gluten and dough enhancer to it. It also makes great French loaves because of its crisp crust and soft interior.

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