Oat Bran Cocobana Bread

by Rod
(Dallas, TX)

With so many delicious preserves and other bread toppings to choose from, a mildly flavored bread performs well in a supporting role.

This yeast bread recipe was inspired by Mexican sweet breads (noticeable yet mild flavor and gentle sweetness) but offers the familiar texture and nutrition of oat bran with subtle coconut chewiness and mild banana flavor. Be sure to save a few slices for a popular morning treat: French toast. Or serve sliced, cubed or as strips (plain or toasted) with individual fondue bowls of briefly stirred melted butter and maple syrup for a sweet dining experience.

Oat Bran Cocobana Bread

Ingredients

: (more listed in Proof, Soak)
3 1/4 cups bread flour
3/4 cup whole wheat flour
1/3 cup unsweetened shredded coconut
2/3 cup finely chopped walnuts (optional)
1 tbsp wheat gluten
1 1/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp salt
1/2 cup additional bread flour for kneading and to coat bread pan

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

Soak: (until water is absorbed, about 5 min.)
1 cup warm water
1 cup coarse oat bran

Directions:

In a medium bowl, create a Proof by combining warm water, yeast, honey and 1/4 cup bread flour. Stir well, add whipped banana and stir to combine. Cover and allow to set 15 min. in a warm place.
In a large bowl, combine 3 1/4 cups bread flour, whole wheat flour, shredded coconut, chopped walnuts, wheat gluten, cinnamon, nutmeg 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 and brown sugar, 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.

Notes:
Try Nutmeg Butter on toasted Cocobana bread for a new flavor experience: In a small bowl, combine 1 cup store-bought Butter with Olive Oil, 2/3 cup raw honey (should be thick and not pour) and 1/2 tsp nutmeg. Mix well with a spoon, then refrigerate for several hours before use. For subtle tropical flavor, include 1/2 tsp orange oil.