Oatmeal Bran Bread Recipe
Diabetic Friendly Recipe
This is a very nutritious Oatmeal Bran Bread made with oatmeal, molasses, bran, soy flour, wheat germ and whole wheat flour.
1 cup oatmeal
2 cups water
1/4 cup molasses
2 tablespoons olive oil
1/2 teaspoon salt
1 package active dry yeast (1 tablespoon)
1/2 cup warm water (110-115-degrees)
1 cup bran
1/4 cup soy flour
1/2 cup wheat germ
3 cups whole wheat flour
Cook the oatmeal according to directions in two cups of water. Add the molasses oil and salt. Cool to lukewarm.
Dissolve the yeast in the warm water and add to the oatmeal mixture. Stir in the bran, soy flour, and wheat germ. Beat in the whole-wheat flour, adding a little at a time, until the dough is stiff. Knead the dough on a floured surface until it is smooth and elastic. Cover with a damp towel and let rise in a lightly oiled bowl until mixture doubles. Punch down and knead again until smooth and elastic.
Divide the dough into two loaves. Shape and put into lightly oiled bread pans. Let rise until doubled. Bake in a 375-degree oven about 40 minutes, or until brown and sounds hollow when tapped on top. Remove from pan immediately and cool on wire rack.
Yield: 2 loaves. Serving size: 1/15 of one loaf