I’m gonna go ahead and dub this my favorite bread I’ve ever made. Just wanted to get that out there.
Something else I want to get out there right away. There’s no shame in being proactive. I’ve had this recipe bookmarked for a while now…but I’ve been afraid to try it. To ease my nerves, I started the day yesterday by making a loaf of my Dutch Oven bread because I know it comes out perfectly every time 🙂 This helped me mentally prepare for disappointment in case loaf number 2 didn’t turn out.
Luckily for me (and for you!) the new recipe turned out delightfully well! I followed the original recipe except I subbed in some whole wheat flour for part of the AP flour. I was surprised to see the recipe used AP flour instead of bread flour, but I though i’d give it a try.
I activated my yeast, added the rest of the ingredients and kneaded myself a nice little ball of dough:
I let it rise, let it rise again and popped it in the oven!
Oat Bran & Flaxseed Bread
Prep Time: 2 hours
Cook Time: 35 min
Keywords: bake bread healthy vegetarian
Ingredients (1 loaf)
- 1 packet active dry yeast
- 2 tbsp honey
- 1 1/4 cups warm water
- 1/2 cup oat bran
- 2 tbsp ground flaxseed
- 1 tsp salt
- ½ c whole wheat flour
- 2 c AP flour
1. In a mixing bowl, combine yeast, honey and warm water. Let sit for 5 minutes.
2. Mix in oat bran, ground flaxseed, salt, wheat flour and 1 c AP flour.
3. Stir and gradually add remaining flour until the dough comes together into a ball. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Add flour as necessary if it sticks.
4. Place in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour.
5. Knead the dough a few times to deflate, shape into a ball again and place on a baking sheet. Let rise for 45 minutes.
6. Make a few shallow slashes in the top of the loaf and bake at 400 degrees for 30-35 minutes.
Next time I make this I plan to increase the amount of wheat flour slightly and make it closer to 1/2 wheat, 1/2 AP. I might also throw in another tablespoon of flax.
I really like the texture of this loaf. It’s soft, but it slices well. It’s great with peanut butter and the hubby likes it too! I have a feeling this loaf won’t last long.
As for the Dutch oven loaf? It’s getting turned into french toast for dinner tonight 🙂
As for you guys? Go make this loaf immediately!
Have you ever put oat bran or flax in your bread?