Molasses-Oat Bran Bread

Recipe View Bloom the Yeast (5 minutes): In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let stand until foamy, about 5 minutes.

Recipe View Combine Wet and Dry Ingredients (5 minutes): Whisk the melted butter and molasses into the yeast mixture. Add 1 cup of oat bran, 2 cups of whole wheat flour, and salt. Stir until a shaggy dough forms. Gradually add the remaining flour, as needed, until the dough comes together but is still slightly sticky.

Recipe View Knead the Dough (8-10 minutes): Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour sparingly to prevent sticking, until the dough is smooth and elastic. The dough should still be slightly moist.

Recipe View First Rise (90-120 minutes): Lightly butter a large bowl. Place the dough in the bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 to 2 hours.

Recipe View Shape the Loaves (10 minutes): Gently punch down the dough to release the air. Divide the dough in half. Shape each half into a round or oval loaf.

Recipe View Second Rise (60 minutes): Place the loaves on a greased baking sheet. Cover loosely with a damp cloth and let rise in a warm place for 1 hour, or until the loaves have doubled in size.

Recipe View Bake the Bread (35-45 minutes): Preheat oven to 350 degrees F (175 degrees C). Sprinkle the remaining 1 tablespoon of oat bran evenly over the tops of the loaves. Bake for 35 to 45 minutes, or until the tops are a deep golden brown and the bottoms of the loaves sound hollow when tapped.

Recipe View Cool and Enjoy (60 minutes): Transfer the loaves to a wire rack and let cool completely before slicing and serving.