Bran and oat sandwich bread from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 861) by Mark Bittman

  • honey
  • rolled oats
  • wheat bran
  • grapeseed oil
  • all-purpose flour
  • milk
  • instant yeast
  • EYB Comments

    Can substitute any neutral oil for or butter for grapeseed oil, maple syrup for honey, and oat bran for wheat bran. This recipe is a component of the book's "Sandwich bread, five ways."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for or butter for grapeseed oil, maple syrup for honey, and oat bran for wheat bran. This recipe is a component of the book's "Sandwich bread, five ways."

  • Rutabaga on June 26, 2017

    This bread would have been quite good had my yeast worked. I didn't have instant yeast, so I dissolved it in water, and it appeared as though the yeast was starting to bubble (plus, I'd just used this yeast successfully two days earlier to make pita). When I returned home in the evening, the dough was still a solid lump, but I decided to finish it anyway. The flavor of the bread is delicious, nutty and lightly sweet. Even as a dense loaf, it made decent toast, somewhat reminiscent of the dense, whole meal breads of northern Europe (although that style of bread is much better when made from a recipe intended to yield dense results). I would make it again, just with better yeast.

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