Health Bread

Soaking the oatmeal and bran overnight in boiling water softens the tough fiber structures and allows the grains to fully hydrate, preventing them from stealing moisture from the dough during baking. The long, cool fermentation develops complex flavors through enzymatic activity and allows the yeast to slowly break down starches into sugars, creating a more flavorful, digestible loaf. The combination of whole grains provides structural support while the extended rise compensates for the gluten-diluting effect of bran and oatmeal.