Oat bran pancakes did not work for me, so I came up with this recipe instead.
That is real bread – it can be sliced, used for sandwiches and toasts, I even make French toasts with it.
6 tbsp of oat bran
2 tbsp of wheat bran
1 tbsp of wheat germ*
1 cup of warm fat free milk or half and half
1 packet of dry baker’s yeast
Salt to taste
1 egg white
2 tbsp of wheat gluten*
Process 2 tbsp of oat bran into flour. Mix 1 tbsp of it with ½ cup of warm half and half and 1 tsp of gluten.
Sprinkle yeast on a top, mix well, and put into a bowl of warm water.
Wait for 15-20 min until it bubbles and increases in volume at least 2 times.
Mix the remaining oat bran, wheat bran, wheat germ and gluten with egg yolk and yeast mixture, add warm fat free milk (or half and half) until you have soft sticky dough.
It should be on a softer side because oat bran absorbs lots of water and gets thicker. Let it raise in a warm place for about 30 min. Heat oven to 350 F. Cover thick-walled ceramic form with non-stick spray, place there the dough and bake for 35-40 minutes. Let it cool completely before getting out of the form.
Neither gluten nor wheat germs are included into original list of 100 products; however, gluten is just a wheat protein, and nutritional value of wheat germs is exceptionally low, it is mostly made of fiber, and has even less fat than oat bran. So I think it is very reasonable to include those into recipe because they improve taste and texture a lot.