Oat bran bread as a ‘bake later’ bread

  • 25 minutes
  • cooking icon 45 minutes
  • 60 minutes


For 1 bread(s)

  • 350 g

  • 210 g


  • 10 g

    fresh yeast

  • 10 g

    lard or unsalted butter at room temperature

  • 9 g


  • handful of oat bran


  1. 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.
  2. Press the dough flat and roll into a firm ball. Cover with a kitchen towel and allow to rise for 30 minutes.
  3. 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.
  4. 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.

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