Caraway Oat Bran Bread

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by Rod
(Dallas, TX)

Combining caraway seeds and oat bran may seem unusual, but this recipe, that includes a 9-grain bread mix, creates a very pleasing rye bread substitute. The trademark flavor of rye bread (caraway seeds) and oat bran chewiness blend well when accompanied by the 9-grain bread mix. In fact, these flavors seem ideal for the creation of a variety of herb breads and rolls.

 

Caraway Oat Bran Bread

Ingredients: (more listed in Proof)
1 16-oz pkg 9-Grain Bread Mix
2/3 cup bread flour
1 tbsp caraway seeds*
1/2 tsp salt (optional)
1/3 cup bread flour for kneading and to coat bread pan

* To create an herb bread or rolls, try combinations of these herbs/spices instead of caraway seeds: basil, cumin, fennel, garlic granules, rosemary, thyme or Italian seasoning. Or leave out the caraway seeds and herbs for an oat bran multigrain bread (try it as French toast).

Proof: (15 min.)
1 1/2 cups warm water
2/3 cup coarse oat bran
2 1/2 tsp active dry yeast
2 tbsp honey
1/4 cup bread flour
2 tbsp extra virgin olive oil

Directions:

In a large bowl, combine Bread Mix, 2/3 cup bread flour, caraway seeds and salt. Cover and set aside.

In a medium bowl, create a Proof by combining warm water, oat bran, yeast and honey. Stir, then add 1/4 cup bread flour and whisk to complete. Cover and allow to set 15 min. in a warm place.

When Proof has set 15 min., add olive oil and stir to combine. Pour into bread mixture, stir with a large spoon, then knead 5 min. with a large wooden spoon. Cover and allow to rise 20 min. in a warm place.

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 1 hour 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, cover and refrigerate any remaining bread.