Homemade Oatmeal Bread

I have one daughter who loves Brownberry's Oatnut Bread for sandwiches and toast, and another daughter who will not eat a sandwich to save her life, unless it's made with homemade bread.

So, tonight I attempted to make a new oatmeal bread recipe that I hope my dear daughter will like. I've made breads with kamut, spelt and quinoa flours before and she's liked them, but this recipe uses none of the ancient grains. I just took the loaf out of the oven and it smells wonderful, but I'll have to wait and see what my daughter says. In any case, here's the recipe I made tonight. It's slightly adapted, but pretty much the way I found it in "Vegetarian Cooking for Everyone" by Deborah Madison. As usual, I used the bread machine to mix the dough and let it rise and then baked the loaf in the oven.

Homemade Oatmeal Bread

Add to the pan of a bread machine:

1 1/4 cups water

2 Tbsp. canola oil

1/4 cup raw honey

1 cup rolled oats

1 cup wheat bran

2 cups all-purpose white flour

1 cup white whole wheat flour

1/2 tsp sugar

2 1/4 tsp yeast

1 1/2 tsp salt

Process on the dough setting and let rise. Remove from the bread machine when dough cycle is done, remove dough, shape and roll in a mixture of wheat bran and oats, grease a 9x5 loaf pan and put loaf inside. Let loaf rise for about 30 minutes, then bake at 375˚F for about 45 minutes.