Oat Bran Bread
Posted by orutherfurd Wed, Feb 16, 2011 08:08 AM | 4 stars based on 1 review
This is a wonderful bread. For a couple years, I baked it weekly; usually doing a 6lb batch for 3 x 2lb loaves. Use white whole wheat for a mellower and more pronounced oat flavor.
| Ingredient | Metric | U.S. | Baker's % |
|---|---|---|---|
| whole wheat flour | 470 g | 1 lb, .48 oz | 100.59% |
| water | 368 g | 12.99 oz | 78.76% |
| honey | 43 g | 1.52 oz | 9.2% |
| oat bran | 28 g | .99 oz | 5.99% |
| flaxseed | 14 g | .49 oz | 3% |
| canola oil | 14 g | .49 oz | 3% |
| salt | 9 g | .32 oz | 1.93% |
| instant yeast | 7.5 g | .26 oz | 1.61% |
| Total | 953.5 g | 2 lbs, 1.55 oz | 204.07% |
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour | 185 g | 6.49 oz | 1 5/8 cup | 100% |
| oat bran | 28 g | .99 oz | 1/4 cup | 15.22% |
| flaxseeds | 14 g | .49 oz | 1/8 cup | 7.61% |
| salt | 9 g | .32 oz | 1 1/2 tsp | 4.89% |
| water | 198 g | 6.99 oz | 7/8 cup | 107.61% |
| Total | 434 g | 15.28 oz |
Mix all soaker ingredients together until combined, cover, and leave at room temperature for 12 to 24 hours.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour | 228 g | 8.01 oz | 1 cup, 15 tbsp, 1 7/8 tsp | 100% |
| instant yeast | .5 g | .2 oz | 1/8 tsp | .22% |
| water | 170 g | 6 oz | 3/4 cup | 74.89% |
| Total | 398.5 g | 14.03 oz |
Mix all biga ingredients until combined, knead briefly, cover, and ferment at room temperature 8 to 12 hours.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour | 57 g | 1.98 oz | 1/2 cup | 100% |
| instant yeast | 7 g | .25 oz | 2 1/4 tsp | 12.5% |
| honey | 43 g | 1.52 oz | 1/8 cup | 76.79% |
| canola oil | 14 g | .49 oz | 1/8 cup | 25% |
| Soaker | 434 g | 15.28 oz | ||
| Biga | 398.5 g | 14.03 oz | ||
| Total | 953.5 g | 2 lbs, 1.54 oz |
Mix all ingredients together, knead until supple (will be sticky). Ferment for an hour or until double in size. Pan and proof for about an hour, or until almost doubled. Bake @ 425°F for 15 minutes, lower oven to 365°F bake for 25 minutes, remove from pan, and return to oven for 5 minutes.
Adapted from Peter Reinhart's Whole Grain Breads.
Photos
Reviews
4/5
by orutherfurd
13 years agoOne of my standbys, this is a substantial, satisfying, and versatile bread. A couple think slices, toasted, makes a nice breakfast, and likewise it's great for sandwiches. These days I make a few loaves every month or two, but at one point it was the bread we ate almost exclusively.