Oat bran bread as a ‘bake later’ bread
- 25 minutes
- 45 minutes
- 60 minutes
For 1 bread(s)
lard or unsalted butter at room temperature
handful of oat bran
Mix for an Oat Bran bread
The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.
SOUBRY Bread-Baking Flour for Oat Bran Bread is a source of dietary fibre, making it ideal to start the day full of energy. This tasty bread has the added property of helping to lower cholesterol*.
- Put the flour in a mixing bowl along with the yeast and water. Mix well, add the salt and start kneading. When the dough has formed, knead in the butter or lard as well. Continue to knead it into a smooth dough.
- Press the dough flat and roll into a firm ball. Cover with a kitchen towel and allow to rise for 30 minutes.
- Press the dough ball flat. Fold the sides inwards and form a ball. Now make the dough into an oblong shape. Moisten the dough and press it into the oat bran. Place on a baking tray, cover with a kitchen towel and allow to rise for 30 minutes.
- Preheat the oven to 190°C. Make a shallow cut in the dough using a sharp knife. The bread will pop open there nicely during baking. Slide the baking tray into the oven and bake for 30 minutes. Remove from the oven and allow to cool completely on a wire rack. You can now wrap the bread in clingfilm and freeze. Baking later: Allow the bread to thaw in the clingfilm for 1 hour. Preheat your oven to 220°C and now bake the bread for a further 15 minutes. If you want to bake the bread immediately, heat the oven to 230°C and bake for 40 minutes.
You can use this technique for all types of breads. Bake them a first time for 10 minutes less than the specified time at 40°C less than specified. We do not fully bake the bread the first time. After freezing and defrosting, you can then bake it further. This way you will quickly have a freshly baked loaf.