This bread is a little different, and it's nice, toasted, with eggs for breakfast. Or try the bread with soups and salads. The bread is a great way to use up sour milk, or you can use buttermilk or even substitute 1 cup of milk and 1 cup of plain yogurt for the sour milk. The bread is loaded with beneficial fiber and includes a combination of wheat bran, white whole-wheat flour, and oats. I make the bread in the air fryer, but you can bake the bread in a regular oven at 350 degrees for about an hour. Enjoy!
Everything Bagel Wheat Bran Bread (Diabetic Friendly) -- Makes 1 Loaf
1 cup of wheat bran
1/3 cup of canola oil
2 cups of sour milk, buttermilk, or 1 cup of milk plus 1 cup of plain yogurt
1 large egg
1/4 cup of date puree (see https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugar)
1 cup of old fashioned oats
1 cup of white whole-wheat flour
1/2 teaspoon of salt
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of everything bagel seasoning, divided
Line a loaf pan (approximately 8- x 4-inches) with aluminum foil and spritz the foil with non-stick cooking spray. In a large bowl whisk together well the wheat bran, canola oil, sour milk, egg, and date puree. Let the mixture sit for 15-30 minutes. Add the oats, white whole-wheat flour, salt, baking soda, and 1/2 teaspoon of the bagel seasoning to the batter and mix them in until combined. Pour the batter into the prepared pan and sprinkle the remaining bagel seasoning on top. Spritz the top of the seasoning/batter with non-stick cooking spray. Air fry the bread at 320 degrees for about 50 minutes or until a pick inserted in the center of the loaf comes out with no wet batter attached. Let the bread cool in its pan for about 20 minutes before removing it to cool completely (you can lift the bread out of the pan using the foil).
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