Honey Oat Bran Bread
Indulge in the wholesome goodness of Honey Oat Bran Bread, a hearty and flavorful loaf that combines the natural sweetness of honey with the nutty richness of oat bran and rolled oats. This recipe strikes the perfect balance between nutrition and comfort, incorporating a blend of whole wheat flour and all-purpose flour for a tender yet structured crumb. With a tactile dough-kneading process and the warm, inviting aroma of fresh-baked bread, this recipe is ideal for home bakers seeking satisfaction both in the process and the product. Topped with a sprinkle of rolled oats for that rustic bakery-style finish, this versatile bread is perfect as a nutritious breakfast, sandwich base, or paired with your favorite soup. Elevate your bread-baking journey with this easy-to-follow recipe and enjoy its wholesome flavor in every slice!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.5 cups Warm water (110°F/45°C)
- 0.25 cups Honey
- 3 tablespoons Unsalted butter, melted
- 1 cups Milk, warmed to 110°F/45°C
- 1.5 teaspoons Salt
- 1 cups Oat bran
- 0.5 cups Rolled oats
- 2 cups All-purpose flour
- 1.5 cups Whole wheat flour
- 1 unit Egg, beaten
- 2 tablespoons Additional rolled oats (for topping)
Instructions
In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the honey, melted butter, warmed milk, and salt. Stir well until fully incorporated.
Add the oat bran and rolled oats to the wet mixture and stir until evenly distributed.
Gradually add the all-purpose flour and whole wheat flour, mixing with a wooden spoon or dough hook until the dough comes together but remains slightly sticky.
Turn the dough out onto a floured surface and knead for 8-10 minutes, adding small amounts of flour if necessary, until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm environment for 1 hour or until doubled in size.
Punch down the dough and shape it into a loaf. Place it into a greased 9x5-inch loaf pan.
Brush the beaten egg over the top of the loaf and sprinkle with additional rolled oats for a decorative touch.
Cover the loaf pan with the kitchen towel and let it rise again for 30 minutes or until it has risen just above the rim of the pan.
Preheat the oven to 375°F (190°C).
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 470.9 g | 171% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 64.7 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2357 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
