Hi, if you follow this blog then you will know the following facts:
I use butter in both my baking and cooking,
I make as much as possible, of what we eat from scratch,*
We eat Cookies and Cakes as treats in our home,
I never use ‘diet’ or ‘light’ products,
I believe in using the most natural and seasonal ingredients available,
Occasionally I use good quality, prepared products,
I try to feed myself and our family a healthy diet,
I’m not into faddy food, but having food allergies myself, I am attempting to increase the number of gluten free recipes on this site.
*I’m not perfect and we have standby dinners in the freezer for days when I can’t cook.
All that said, I do try to make as much of our own bread as possible. If I didn’t have a bread machine or stand mixer I simply would be unable to make bread from scratch.
I am pretty sure that I’m not alone in living in a home with varied tastes? Whilst I love the nutty, chewiness of a Wholemeal Cob Loaf, our children prefer white, seeded or wholemeal/white half and half. So in an attempt to please everybody I’ve come up with my Oat Bran White Bread. A delicious white loaf packed with healthy oat goodness!
Recipe : Makes 1 Medium Oat Bran White Bread Loaf
450g/1lb Strong White Bread Flour
100g/4oz Fine Oat Bran
50g/2oz Rolled Oats
2tsp/1sachet Active Dried Yeast
1.5tsp Flaked Sea Salt (1tsp free flowing salt)
1tbsp Unsalted Butter
400ml Tap Water at room temperature
Using a bread maker or stand mixer, pour the water into the bowl and then add the yeast.
Next add the flour, oat bran and oats.
On top of the dry ingredients add the salt and butter.
Set the bread machine to dough cycle and start.
If using a stand mixer, attatch the dough hook and mix until all the ingredients come together. Continue to mix for 5 minutes. Stop mixing and remove the dough hook. Cover the bowl with a damp cloth until the dough has doubled in size, approx 1 hour.
Once doubled in size, remove the cloth attach the dough hook and mix for a further 5 minutes, this will ‘knock back’ the dough.
Once the bread mixer has finished the dough cycle, start it again, allowing it to mix (knock back) the dough for five minutes.
Turn the dough out onto a lightly floured surface. Flatten the dough with your hands and form into a rough square shape.
Fold the bottom third of the dough up and then the top third of the dough is folded down, slighlty overlapping the seam.
Place the dough into a well greased loaf pan.
Cut 3 deep slashes, diagonally across the dough and sprinkle over a few oats.
Cover with a clean cloth until doubled in size. Approximately 10 minutes before your loaf is ready preheat the oven to its hottest setting or 250C.
Remove the cloth and place the tin in the hot oven. Turn the temperature down to 230C and bake for 20-30 minutes, depending on how dark you like the crust.
Once baked turn the loaf out of its pan and allow to cool completely on a rack.
Actually ‘Porridge Loaf’ wouldn’t have been a bad name for this unbelievabley good Oat Bran White Bread!
This loaf has a wonderful texture and flavour. It certainly doesn’t taste like porridge, but the oat bran lends a slight nuttiness, without the full on slog you get from a wholemeal loaf.
It slices beautifully and makes equally good toast and sandwiches, although I confess to enjoying a slice with just butter on it. A really good loaf should have its own flavour and not just be a package for some cheese and ham.
This Oat Bran White Bread has that. A characteristic taste, that passed our children’s ‘white bread’ taste buds, yet with a definite flavour boost, that is only going to do you good.
If you love white bread, but want to incorporate more healthy fibre in your diet – this loaf is a great place to start!
Would you be happy to try this bread?
Here is another bread recipe you may enjoy