Making breads at home is a passion for me. We love breads and I especially love the combination of having a soup along with bread for my lunch. Time saved, low fat, high in nutrition and almost effortless. I make breads on weekends or any time I get for myself – like 2-3 loaves and they come for a week give or take few days. And every time I go for the next batch, I like to try something new. If it was Zucchini Crown Bread few weeks ago, then it was Pane Giallo the next, then Cranberry and Almond Bread and so on and so forth. After the dry fruit and nutty bread, I thought I will switch to whole grains once again and this time opted to use Oat Bran which I had in my freezer from last time.

Searched for interesting recipes when I saw Pain Au Son, which I had written down from a Home Baking Book at Barnes n Nobles, and thought I would finally make it this time. “Pain au son” is a french bread which means “Bran Bread“. To be called as one, one would need to use at least 25 percent of bran in the bread. This bread really stores well and it lasted for 10 days for me. As fresh and yummy as day one. Simple to make and hearty indeed.

Ingredients
• 2 cups lukewarm water
• 3 tbsp honey
• 1-1/2 tsp active dry yeast
• 1-1/2 cups Oat Bran and few more for dusting ( alternatively you can use 1-3/4 cups of wheat bran too)
• 3-1/2 to 4-1/2 cups all purpose flour
• 2 tsp salt

Method

Stir the water,honey in a large bowl. Stir in the yeast to dissolve it.

Add the bran and set it aside for about 10 minutes

Slowly add 1 cup of flour to the bran mixture and stir in, 1 cup at a time

until the dough is too difficult to stir. Flour a work surface and turn the dough out.

Knead until smooth, incorporating as little additional flour as possible. It should be smooth and soft.

Place it in a clean bowl, cover with plastic wrap

and let it rise for about 2 to2-1/2hrs, until doubled in volume

Grease a loaf pan. Turn the dough out onto a floured surface and knead briefly. Let it rest for 5 minutes, loosely covered, then flatten gently into an oval. Place it in the loaf pan and let it rise a second time.

Brush the top of the loaf with water and then sprinkle with Oat bran. Bake for about 50 minutes in a preheated 375F oven until golden brown.

Let it cool for about 10 minutes and then slice.

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This is the entry to my own event A.W.E.D French Have you sent an entry yet? What still thinking??? Take that apron and ladle and start cooking. The deadline is March 4th

Also sending this to Yeast Spotting hosted by Susan

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