Whole Wheat with Oat Bran Bread
Discover the wholesome goodness of homemade Whole Wheat with Oat Bran Bread, a hearty and nourishing loaf that's perfect for everyday enjoyment. This recipe combines the nutty richness of whole wheat flour with the fiber-packed benefits of oat bran, creating a bread that's as healthy as it is delicious. Sweetened naturally with a touch of honey and enhanced with optional vital wheat gluten for an irresistibly soft texture, this bread is ideal for sandwiches, toast, or pairing with your favorite soups and salads. Topped with a sprinkle of rolled oats for a rustic finish, it's baked to golden perfection in just 30 minutes. Perfect for health-conscious bakers, this easy recipe is an excellent way to bring fresh-from-the-oven aromas and wholesome nutrition to your kitchen.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 0.75 cup Oat bran
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (110°F/43°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 2 tablespoons Vital wheat gluten (optional, for improved texture)
- 2 tablespoons Rolled oats (for topping, optional)
Instructions
In a large mixing bowl, combine the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Add the olive oil, salt, oat bran, and vital wheat gluten (if using) to the yeast mixture. Stir to combine.
Gradually add the whole wheat flour, 1/2 cup at a time, mixing well between additions, until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. You may add a small amount of flour if the dough is too sticky, but avoid adding too much to keep the bread soft.
Lightly oil a bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Punch down the dough and shape it into a loaf. Place the dough into a greased 9x5-inch loaf pan. Cover again and let it rise for another 30 minutes, or until it has doubled in size once more.
Preheat your oven to 375°F (190°C). If desired, brush the top of the dough with a little water or olive oil and sprinkle rolled oats on top for decoration.
Bake the bread for 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Enjoy your Whole Wheat with Oat Bran Bread fresh or store it in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 352.8 g | 128% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 38.1 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2089 mg | 44% | |
*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.
