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Amish Oat Bran Bread


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  • 2-1/4 to 2-3/4 cups all-purpose flour
  • 1/3 cup oat bran
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 teaspoons salt
  • 1 cup water
  • 2 tablespoons honey
  • 1 tablespoon cornmeal
  • Variation: 1 /3 cup molasses


Adapted from


Step 1

In a large bowl, combine 1 cup flour, molasses, oat bran, yeast and salt. In a small saucepan, heat water and honey to 120°-130°.
Add to dry ingredients; beat just until moistened.
Stir in enough remaining flour to form a stiff dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top.
Cover and let rise in a warm place until doubled, about 30 minutes.
Punch down dough.
Turn onto a lightly floured surface.
Shape into a round loaf.
Place on a baking sheet coated with cooking spray and sprinkled with cornmeal.
Cover and let rise until nearly doubled, about 30 minutes.
With a sharp knife, make three diagonal slashes across top of loaf.
Bake at 400° for 20-25 minutes or until golden brown.
Remove from baking sheet to wire rack to cool.
Yield: 1 loaf

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