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Bread - Whole Wheat with Oat Bran Recipe

Looking for an easy Bread - Whole Wheat with Oat Bran recipe? Learn how to make Bread - Whole Wheat with Oat Bran using healthy ingredients.


Submitted by debbi63

Makes 16 servings



Classic 100% Whole Wheat recipe with Oat Bran substituted for some of the flour

Recipe Ingredients for Bread - Whole Wheat with Oat Bran

1 1/4 cups water, lukewarm
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
372 grams King Arthur Premium 100% Whole Wheat Flour
25 grams oat bran
2 1/2 teaspoons yeast, instant, (or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe)
1/4 cup nonfat dry milk
1 1/2 teaspoons salt

Recipe Directions for Bread - Whole Wheat with Oat Bran

  1. (For water in recipe, decrease to 1 cup summer or humid weather.)

  2. Water needs to be between 105 and 110 degrees.

  3. Make a sponge: Place water, syrup, 200 grams of the flour, and yeast in mixing bowl--mix with paddle attachment until well blended. Cover bowl with plate and let rest one hour or longer.

  4. When ready to prepare dough: Gently fold down the sponge mixture. Add remaining 197 grams flour, dried milk, salt, and oil--mix with paddle until well blended, then switch to dough hook. Knead on slow speed about 10 minutes (until dough is smooth and formed into ball around the dough hook.) Place in greased bowl and cover with plastic wrap--let rise until double.

  5. Dough is ready to shape when a finger indentation does not fill in. Remove from bowl, gently shape into loaf, and place in greased 9x5 pan (original recipe calls for 8 1/2" x 4 1/2" pan)

  6. Towards the end of the rising time, preheat the oven to 350F.

  7. Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190F on an instant-read thermometer inserted into the center.

  8. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature

  9. *******

  10. Optional kneading directions: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

  11. Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan.

Categories

Breads

Nutrition Facts
Serving Size 54.7g
Amount Per Serving
Calories
130
Calories from Fat
39
% Daily Value*
Total Fat
4.3g
7%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
229mg
10%
Potassium
65mg
2%
Total Carbohydrates
21.3g
7%
Dietary Fiber
3.4g
14%
Sugars
4.7g
Protein
4.2g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in cholesterol
  • High in dietary fiber
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