Oat Bran Bread

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

1. In a large bowl, sprinkle yeast over the warm water. Stir until dissolved and set aside for 5 minutes.
2. In a saucepan, heat milk and add molasses, oil, and salt. Cool to lukewarm.
3. 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.
4. Add cooled milk mixture and oat bran-flour mixture to yeast mixture. Beat for 5 minutes.
5. Stir in remaining 1 1/4 cups of all-purpose flour.
6. Turn out onto a lightly floured board, and knead until smooth and elastic.
7. 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.)
8. Punch down the dough and form into a loaf. Put into a greased Pullman loaf pan.
9. Let rise in a warm place until doubled in bulk. (I placed mine in a proofing oven for 1+ hours.)
10. 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:

• Apple Dutch Baby

Two Years Ago:

• Oatmeal Toasting & Sandwich Bread

Three Years Ago:

• Popovers

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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