Amish Oat Bran Bread With a Tennessee Twist

Most Amish cooks have a "go to" recipe and this is an easy one that probably has its roots in the "oat bran" craze of the 1980s. Remember back when oat bran was supposed to be the "super food?"  So oat bran was sudden found it everything.  I still love my "Cracklin Oat Bran" cereal on occasion:)    This is a loaf of bread I picked up at an Amish bakery this week.  The recipe comes from an Amish baker in Ohio, but I've also added a Tennessee twist.  Some Amish add a splash of molasses to this bread and gives it a darker and slightly sweeter flavor.  The bread in the photo does not have molasses in it. I sliced some for a BLT sandwich and it's a nice, airy loaf of bread.  Enjoy!

Amish Oat Bran Bread

 

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Ingredients

• 2-¼ to 2-¾ cups all-purpose flour
• ⅓ cup oat bran
• 1 package (¼ ounce) active dry yeast
• 1-¼ teaspoons salt
• 1 cup water
• 2 tablespoons honey
• 1 tablespoon cornmeal
• Variation: 1 /3 cup molasses

Instructions

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°.
2. Add to dry ingredients; beat just until moistened.
3. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
4. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a bowl coated with cooking spray, turning once to coat the top.
6. Cover and let rise in a warm place until doubled, about 30 minutes.
7. Punch down dough.
8. Turn onto a lightly floured surface.
9. Shape into a round loaf.
10. Place on a baking sheet coated with cooking spray and sprinkled with cornmeal.
11. Cover and let rise until nearly doubled, about 30 minutes.
12. With a sharp knife, make three diagonal slashes across top of loaf.
13. Bake at 400° for 20-25 minutes or until golden brown.
14. Remove from baking sheet to wire rack to cool.
15. Yield: 1 loaf

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