Oat Bran and Flax Bread

by Rod
(Texas, USA)

This is an updated version of a popular Oat Bran Health Bread which was described on one site as “nutty, but not heavy like some multigrain bread” – this description still applies!

Use of the “3,2,1” bread preparation method creates a smoother, moist chewiness, making this recipe a pleasing compromise between a dense multigrain bread and a lighter, less complex bread.

The flaxseed meal adds good nutrition, flavor and fiber, but does not dominate the nicely blended flavors and textures of the ingredients. Add a tablespoon or two of caraway seeds to the final kneading to create a taste surprisingly similar to rye bread.

Oat Bran and Flax Bread

Ingredients:

(more listed in Proof, Soak)
1 3/4 cups bread flour
1 3/4 cups whole wheat flour
1 tbsp wheat gluten
1/3 cup flaxseed meal or hulled sesame seeds
3/4 tsp salt
1/2 cup additional bread flour for kneading and to coat bread pan

Proof: (15 min.)
1 cup warm water
3 tbsp honey
2 1/2 tsp active dry yeast
1/4 cup bread flour
2 tbsp extra virgin olive oil

Soak: (5 min.)
1 cup warm water
1 cup coarse oat bran

Directions:

In a medium bowl, create a Proof by combining warm water, honey, yeast and 1/4 cup bread flour. Stir well, cover and allow to set 15 min. in a warm place.

In a large bowl, combine 1 3/4 cups bread flour, whole wheat flour, wheat gluten, flaxseed meal and salt in a large bowl; mix well and set aside.

When Proof has set 10 min., combine oat bran and warm water in a small bowl. Stir briefly, then cover and allow oat bran to moisten 5 min.

When oat bran is ready, add olive oil to yeast mixture and stir to combine. Add moistened oat bran, stir, then pour into prepared flour. Stir to combine, then knead with a large wooden spoon for 5 min. Cover dough and allow to rise 45 min. in a warm place.

Lightly oil a large bread pan, then sprinkle it with flour for use during the final rise. Tap pan to remove excess flour.

After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface. Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place.

15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake 40-45 min. Serve while warm. Slice, then refrigerate any remaining bread in a covered container.

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