Dak's Plain Oat Bran Wheat Bread (Bread Machine)

This is the kind of bread you’d grab at a health food bakery, except you made it in your kitchen while doing absolutely nothing. Whole wheat flour and a full cup of oat bran give it fiber and a slightly nutty flavor, while vital wheat gluten keeps the crumb soft and prevents that dense, brick-like texture whole grain breads sometimes get.

Honey adds a gentle sweetness that keeps this squarely in sandwich bread territory.

Load the machine, select the oat/French cycle on light browning, and come back to a warm loaf that slices clean and toasts beautifully.

Kitchen Tips

• The vital wheat gluten is the key ingredient here. It gives whole wheat dough the stretch and rise it needs to stay light.
• Set the browning control to light. Whole wheat and oat bran brown faster than white flour breads.
• Use warm water (not hot) to activate the yeast without killing it.
• This bread keeps well in a bread bag for 2-3 days, or slice and freeze for longer storage.