Oatbran Bread

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Posted on February 22, 2013
'Bran' Bread, rather than simply being the more East End version of its posher relative 'Brown' Bread, is actually very delicious, despite sounding almost sanctimoniously good for you. Oatbran Bread works delightfully as a conduit for Peanut Butter and (Wilkins) Strawberry Jam as well as Honey for breakfast fare - and for supper it pairs up perfectly with Smoked Salmon and a small squeeze of Lemon... If you like home-baked bread - definitely try this recipe.

Ingredients

  • 460g Wholegrain Strong Brown Flour
  • 80g Oatbran
  • 420ml very warm Water
  • 1 sachet Allinson’s Yeast
  • Drizzle Rape Seed Oil
  • 10g Maldon Salt

Mix all the ingredients together in a bowl

Knead for 10 – 15 mins – aim to stretch the dough as you knead (I use a spatula to keep the dough coming together; the other hand to knead!).  The dough will be wetter when you start – but will come together within 10 minutes!

Cover and put in a warm place to rise for 1 hour

Knock back into shape – and put in a loaf tin lined with greaseproof paper

Cover and leave to rise again in a warm place for 1 hour

Pre-heat the oven to 240˚c – add a dish of water to create steam (gives a better crust)

Bake the bread for 15 minus at 240˚c

Then turn the oven down to 200˚c and give the loaf 35 mins more

Loaf should sound hollow when you tap the base when it comes out

Cool before slicing….

Enjoy with all sorts of things – breakfast, lunch and supper!

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