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?