Oat bran bread slo-rise

Yield: 1 Loaf

Measure Ingredient
3 tablespoons Honey or Brown Sugar
2 teaspoons Salt
1½ teaspoon Active Dry Yeast
3½ cup To 4 1/2 cups of
\N \N Bread Flour
1½ cup Plus 2 Tbl. Oat Bran Oat Bran Cereal or plain
1 large Egg

Notes: In a large bowl, stir together 2 cups of lukewarm water and Brown Sugar or Honey. Sprinkle with Yeast and stir until it has dissolved. Stir in 1½ cups of Oat Bran. Let the mixture stand for 10 minutes to let the Oat Bran absorb liquid. Do all in a KitchenAid mixer if available. Stir in Salt. 1 cup at a time, mix in flour until the dough becomes too difficult to stir. Turn out on to a well floured work surface and knead until smooth and elastic, about 8 minutes. 4 or 5 minutes on the KitchenAid. Place the dough in a large well oiled bowl, turn to coat and cover with plastic wrap. Lightly oil a 5 by 9 inch loaf pan. Gently punch down the dough and transfer to a well floured work surface. Cover and let stand for 5 to 10 minutes. Press the dough with your hands into a 10 by 8 inch oval.

Beginning at one narrow end, tightly roll up the dough to form a loaf. Pinch seam edge into dough to seal, then place in the prepared bread pan, seam side down. Meanwhile, place oven rack in the lower third of the oven; preheat to 375 degrees F. In a small bowl, whisk egg white with one tb of water. Brush a little of the egg white mixture over the top of the loaf and sprinkle with 2 tb Oat Bran, or sesame seeds just before placing in the oven Makes one loaf, about 18 ½ inch slices.

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