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1

Oat Bran Bread

Yield: 1 loaf

Prep Time: 25

Cook Time: 35

Yeast Mixture

1 tablespoon (1 package) active dry yeast

2 tablespoons molasses

1 egg white and enough warm water to make 1-1/4 cups (300 mL)

Stir yeast and molasses into warm water-egg white mixture and set aside to proof.

Flour Mixture

3/4 cup (180 mL) oat bran (or oatmeal)

1 cup (240 mL) whole wheat flour

1 cup (240 mL) unbleached flour

1 teaspoon salt (optional)

1 tablespoon light olive or canola oil

© Vita-Mix Corporation

Place oat bran, whole wheat flour, unbleached flour and, if desired, salt in the dry blade container. Secure the two-part lid by locking under the tabs. Select VARIABLE, speed #1; gradually increase speed to #6. Blend until a hole forms in the center of the ingredients, about 5 seconds.

Blend

Add the yeast mixture and oil into the hole in the flour. Replace the lid. To mix the dough, turn the machine on HIGH for 1 second. Remove the lid.

While the dough rests for a moment, lightly coat a loaf pan (8-1/2 x 4-1/2 inch; 21.25 x 11.25 cm) with vegetable cooking spray or shortening.

Kneading the Dough

To knead the dough, two (2) steps are required:

Step 1. Use a rubber spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture.

Step 2. With the switch on HIGH, quickly turn the machine ON and OFF five (5) times.

Repeat the above two-step process five (5) times, or until the dough binds together into a soft elastic mixture

Removing the Dough

To remove the dough from the container, turn the machine ON and OFF five (5) times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet (or oiled)spatula to remove any remaining dough. Use that spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the bread pan, about 15 to 20 minutes.

Bake

Bake at 350F (180C) for 35 minutes.

Hint: For best results, use the dry grains container