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Oat Bran Bread Recipe

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This recipe for Oat Bran Bread, by , is from The Noland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Noland
Added: Wednesday, October 21, 2009


5 to 5 1/2 c. all purpose flour
1 packages yeast
1 c. oat bran
1/4 c. wheat germ
2 tsp. salt
2 c. water
2 T. oil
1/4 c. molasses
1/4 c. raisins or dried zante currants
1/4 c. chopped pecans or chopped walnuts

In large mixing bowl, combine 2 cups flour, yeast, oat bran, what germ and salt. Mix well. In saucepan, heat water, oil and molasses until very warm (120 to 130). Add to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in raisins and pecans (currants and walnuts), and gradually stir in enough flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until doubled, 1 hour for dry yeast and 30 minutes for quick rise.
Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a 14 by 7 inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll at each turn. Pinch edges and ends to seal. Place in greased 8 by 4 inch bread pans. Cover, let rise in warm place until doubled, 40-45 minutes for dry yeast and 20-25 minutes for quick rise yeast. Bake in preheated 400 oven for 25-30 minutes and until golden brown. Remove from pans and cool.




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