Whole Wheat Flour, 4 Pack, 24 oz (680 g), From Bob's Red Mill

Keeps best refrigerated or frozen

When a recipe wins the Grand Prize in our baking contest, there is little left for us to do other than abundantly thank Daryl Perry of Olympia, Washington, and heartily recommend it to you!

Oat Bran

1 tbsp. active dry yeast
1 ½ tbsp. turbinado sugar
1 ¼ cups warm water
1 ½ tsp. sea salt
1 ½ tbsp. safflower oil or other vegetable oil
2 tbsp. Bob's Red Mill Oat Bran Cereal
¼ cup Bob's Red Mill Thick Cut Rolled Oats
1 cup Bob's Red Mill Stone Ground Whole Wheat Flour
2 cups Bob's Red Mill Unbleached White Flour

In a large bowl mix the yeast, sugar, warm water. Let rise for a few minutes. Stir in the remaining ingredients in the order given. Turn dough out on a well-floured pastry cloth and knead until smooth and elastic, adding more Bob's Red Mill Stone Ground Whole Wheat Flour as needed to prevent sticking. Place dough in a large oiled bowl and cover with a towel. Set bowl in a warm place and let dough rise until doubled (about 1 hour). Then punch dough down and turn onto lightly floured surface; shape into loaf. Place in a 9 x 5 x3 oiled bread pan, cover with towel and let rise again until doubled in bulk. Preheat oven to 425º. Place oven rack in the center of oven and place bread on the center of the rack. Bake for 25 minutes, or until done. Note: This recipe can be doubled. After first rising divide the dough in half and shape into two loaves. Place each loaf in an oiled bread pan.