Monday, March 11, 2013

Oat Bran Molasses Bread

This bread has a nice texture, different than most breads I have made before. It is a sturdy bread for sure, with a nice flavor. It didn't rise well, but that's okay. I don't really believe in failures, I just think things don't always turn out exactly as we want them to. But that isn't necessarily always a bad thing. Since this bread didn't rise very well, I cut it into three horizontally, and then cut it into smaller pieces. Pictured below is the three horizontal slices. Looks quite neat, and this way you get some very different slices; some good for sandwiches, sore better as biscuits, and some good dipped in soup.

Oat Bran Molasses Bread
1 cup warm water
1 teaspoon granulated (white) sugar
1 package quick-rise yeast
1/3 cup molasses
1 1/2 Tablespoons olive oil
2 cups whole wheat flour
1 cup oat bran
1/4 cup ground flaxseed
1/4 cup natural wheat bran
1 teaspoon salt

In a small bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until frothy.
Stir to dissolve yeast, then stir in molasses and oil.
In a separate large bowl, combine remaining ingredients, reserving 1 cup flour. Pour liquid ingredients in and mix until dough forms. Gradually mix in enough remaining flour to form a stiff dough that isn't sticky. Knead 8-10 minutes until smooth.
Allow to rise until doubled in bulk, 1 1/2-2 hours.
Punch dough down. Shape into a loaf and place in greased 9x5 inch loaf pan.
Allow to rise until doubled in bulk, about 1 hour.
Bake at 350F for 30-35 minutes. 

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