Olive Oat Bran Bread
This whole wheat oat bran bread is fluffy and soft in the inside, golden, brown and crusty on the outside. It has a delicious tang from black olives, oat bran also adds some nuttiness. It's a great sandwich bread or serve it with soup or stew.
Yield
8 servingsPrep
10 minCook
40 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | teaspoons |
yeast, active dry
1 package |
|
| 2 | tablespoons |
sugar
|
|
| ¾ | cup |
water
warm |
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | cup |
bread flour
white |
|
| 1 | cup |
bran
|
|
| 1 | cup |
black olives
pitted, drained and finely chopped |
*
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ml |
yeast, active dry
1 package |
|
| 3E+1 | ml |
sugar
|
|
| 177 | ml |
water
warm |
|
| 237 | ml |
whole-wheat flour
|
|
| 237 | ml |
bread flour
white |
|
| 237 | ml |
bran
|
|
| 237 | ml |
black olives
pitted, drained and finely chopped |
*
|
| 1 | large |
eggs
|
|
Directions
For bread machine:
Put ingredients into bread machine and press "Start".
For baking in the oven:
In a 2 cup measuring cup, add yeast, sugar and warm water.
Mix until combined, and let sit for about 10 minutes to active the yeast.
In a large mixing bowl with an electric dough hook, add flours, oat bran, olives and egg.
Mix well with a wooden spatula.
Pour the yeast mixture into the flour mixture, and mix with your hands until roughly combined.
Turn on the dough hook, and knead until the dough becomes smooth and elastic, about 5 minutres. You may need to add a bit more flour (1 tablespoon more each time) if the dough seems too sticky.
Turn the dough out of the bowl, oil the bowl very well, put the dough back into the bowl, and turn it once to make sure it's coated with oil on all surfaces.
Cover with a damp towel and let rise until doubles in size, about 1 to 1½ hours depending on the temperature and humidity of the place.
Once the dough is doubled, punch the dough down, transfer onto a lightly floured working surface.
Knead for a few times, stretch the dough with your fingers into a rough 9 by 13-inch rectangular.
Roll the dough up from the short side, pinch to seal two ends and the seam.
Oil a loaf pan, transfer the dough into the pan, and push the dough to touch all the sides of the pan.
Put the dough into a 100 degrees F oven to let rise again, 30 minutes to 1 hour.
Once it's doubled in size again, take it out of the oven.
Preheat oven to 400℉ (200℃).
Put the pan into the oven with another loaf pan with about 1-inch boiling water in to make the steam during the baking.
Reduce the temperature to 375℉ (190℃) F right away and bake for about 40 minutes or until the top is golden and brown, and sounds hollow when tapped.
Let cool in the pan on a wire rack for about 10 minutes.
Remove from the pan and let cool completely on the wire rack before slicing.
