Nutritious oat bran can be worked into many tasty recipes

The question of just how you can incorporate oat bran into the diet is the first one that health-conscious cooks ask me.  In regular recipes for cookies, quick breads and yeast breads you can use up to, but no more than, half of the flour called for in the regular recipe.  There are some cakes that you can use oat bran in, but not all, due to the “heaviness” of the oat bran.  To help you get some idea about using oat bran in baking I have some recipes that will illustrate this.
This first recipe for Honey Bread will show you how to make a good healthy loaf of bread.  The nice thing about this bread is that it only makes one loaf and it is very easy to make.

In a large mixer bowl, combine 1 cup of the flour with the oat bran, yeast and salt.  Heat the water, honey, and margarine until they are warm (about 120’F.).  Add to the dry ingredients in the mixer bowl.  Beat at low speed with the electric mixer until the ingredients are well mixed. Increase the speed to medium and beat for three minutes.
    Stir in, using a spoon, enough more flour to give you a dough that you can knead.  Turn the dough out onto a lightly floured surface and knead for about 8 minutes or until you have a dough that is smooth and satiny.  Lightly oil a large bowl.  Place the dough into the prepared bowl, turning once to oil the top of the dough.  Cover and let rise in a warm place for 30 to 40 minutes or until the dough has doubled in size.
    Lightly oil an 8 x 4-inch loaf pan.  Punch down the dough.  Roll into a rectangle that is 15 x 7-inches. Starting at the narrow end, roll up the dough tightly. Pinch the ends and the seam to seal.  Place, seam side down, in the prepared pan.  Cover and let rise in a warm place for 30 to 40 minutes or until the loaf has doubled in size.
    Bake in a preheated 375’F. oven for 35 to 40 minutes or until the loaf is golden brown and sounds hollow when tapped. Remove the bread from the pan and cool on a wire rack for at least one hour before slicing.  This loaf makes great sandwiches or toast.  The loaf will slice into 16 slices and one slice has 120 calories and it contains 6 grams of oat bran.
Banana bread is always a favorite and knowing what we do about nutrition we find it is a healthy treat.  Not only do you get oat bran in this Banana Bran Loaf but the bananas give you a good source of potassium and making it with liquid vegetable oil margarine and only the whites of eggs is an added bonus for cholesterol watchers.

    In a mixing bowl combine the mashed bananas, sugar, liquid margarine, egg whites and milk.  Mix well.
    In another bowl, stir together the flour, oat bran, baking powder and baking soda. Add these dry ingredients to the banana mixture.  Stir only to moisten the dry ingredients.  Do not over mix.
    Turn this mixture into an 8 x 4-inch loaf pan that has been lightly oiled.  Bake in a preheated 350’F. oven for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean.  Cool 10 minutes in the pan.  Turn out on a wire rack and cool completely before slicing.
    This loaf will slice into 16 slices.  Each slice will have 130 calories and give you 5 grams of oat bran.  In any favorite quick bread recipe you can replace up to half of the flour with oat bran.
    Oat Bran CoffeeCake makes a nice treat for a special breakfast or a quick one if you use the microwave directions which I will include. It not only contains oat bran but the topping is made of oatmeal.

    Combine the oats, the 2 Tablespoons of sugar and the cinnamon.  Stir in the 2 Tablespoons of margarine and set this mixture aside.
    Beat together the 1-cup of sugar and the 1/4-cup of margarine.  Add the milk, egg whites and vanilla and mix well.
    In another bowl mix together the whole-wheat flour, oat bran and baking powder.  Add this mixture to the other mixture and mix until the whole thing is well blended. Spread in an 8-inch square baking pan that has been lightly oiled.  Sprinkle evenly with the apricots or other dried fruit of your choice.  Top with the oatmeal, cinnamon mixture.
    Bake in a preheated 350’F. oven for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in the pan, on a wire rack.
 To bake the cake in the microwave mix the same and then spread the mixture in an ungreased 8-inch square microwave-safe pan.  Top with the fruit and topping. Microwave on MEDIUM-LOW to MEDIUM (50% power) for 6 minutes, rotating the dish after 3 minutes.  Microwave on HIGH for 4 to 6 minutes or until the center springs back when lightly touched.  Cool completely.      This cake cuts easily into 9 pieces.  Each piece will give you 280 calories and 7 grams of oat bran.
Another treat that contains both oatmeal and oat bran is this recipe for Raisin Oat Cookies.  Great when baked as really big cookies.

    Beat together the sugar, corn syrup and margarine until the mixture is light and fluffy.  Add the egg whites and the orange peel and beat well.
    In another bowl combine the oat bran, flour, oatmeal and baking soda.  Mix well.  Add these dry ingredients to the creamed mixture and beat well to be sure the mixture is well combined.  Stir in the raisins.
Drop the mixture by scant 1/4 cups onto ungreased cookie sheets.  Gently press into 3-inch circles.  Bake in a preheated 350’F.  oven for 14 to 16 minutes or until light golden brown.  Cool on the cookie sheet for 1 minute and then carefully remove the cookies and place on foil.      This makes 12 large cookies and each cookie will give you 240 calories and 9 grams of oat bran.