Dak's Ear-Coconut Oat Bran Bread

This bread machine loaf is unlike anything you’ve probably baked before. Canned pears and pear juice go right into the pan along with coconut, oat bran, rolled oats, whole wheat flour, and a teaspoon of almond extract that ties all the fruity, tropical flavors together.

The pears break down during the kneading cycle and distribute moisture throughout the dough, giving the finished loaf a tender crumb that stays soft longer than plain wheat bread. The coconut adds tiny pockets of sweetness and chew.

Dump everything in, press start, and walk away. The bread machine handles the mixing, rising, and baking. Set the browning control to light since the honey and fruit sugars brown faster than plain bread.

Chef Tips

• Drain the canned pears well. Excess liquid throws off the flour-to-water ratio and you end up with a dense, gummy loaf.
• Use the oat/French cycle if your machine has it. The longer knead time helps the whole wheat flour develop enough gluten for a good rise.
• Add ingredients in the order listed. Most bread machines want wet ingredients on the bottom with yeast on top, separated from the salt.
• Slice after the loaf cools completely. Cutting warm bread compresses the crumb.

Variations

• Use canned peaches instead of pears for a slightly tangier, summery flavor.
• Add chopped macadamia nuts with the coconut for extra crunch and tropical flair.
• Replace almond extract with vanilla for a more traditional flavor profile.