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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oat Bran Bread Recipe

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This recipe for Oat Bran Bread is from The Noland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 (120º to 130º). 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 400º oven for 25-30 minutes and until golden brown. Remove from pans and cool.

 

 

 

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