This is the ultimate peanut butter and jelly sandwich bread. Super moist whole grain bread with subtle sweetness.
The original recipe made 3 loaves which seemed like a little much to me… I made half the recipe and baked it in my favorite Pullman loaf pan. Perfect!
This recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins and Breads by Kathleen King. I doubled the wheat bran in lieu of using wheat germ, used 1 percent milk in lieu of skim, and made half the recipe as a Pullman loaf.
Yield: Makes 1 Pullman loaf (double the recipe makes 3 standard loaves)
- 1 1/8 tsp dry yeast
- 1/4 cup warm water
- 1 3/4 cups skim or 1 percent milk
- 1/3 cup molasses
- 1 T canola oil
- 1/2 T coarse salt
- 1 3/4 cups oat bran
- 1 whole wheat flour
- 2 T wheat germ
- 2 T wheat bran
- 2 3/4 cups all-purpose flour, separated
- In a large bowl, sprinkle yeast over the warm water. Stir until dissolved and set aside for 5 minutes.
- In a saucepan, heat milk and add molasses, oil, and salt. Cool to lukewarm.
- In a large bowl, whisk together oat bran, whole wheat flour, wheat germ, wheat bran, and 1 1/2 cups of the all-purpose flour.
- Add cooled milk mixture and oat bran-flour mixture to yeast mixture. Beat for 5 minutes.
- Stir in remaining 1 1/4 cups of all-purpose flour.
- Turn out onto a lightly floured board, and knead until smooth and elastic.
- Transfer dough to a large oiled bowl; brush top with oil. Cover the bowl with plastic wrap and let rise until doubled in bulk. (I placed mine in a proofing oven for 1+ hours.)
- Punch down the dough and form into a loaf. Put into a greased Pullman loaf pan.
- Let rise in a warm place until doubled in bulk. (I placed mine in a proofing oven for 1+ hours.)
- Bake in a preheated oven at 350 degrees, preferably on convection, for 35 to 45 minutes, or until loaves sound hollow when tapped with your finger.
One Year Ago:
Two Years Ago:
Three Years Ago: