Heat up buttermilk, apple purée and molasses until lukewarm.
Put into a mixing bowl and crumble the yeast in. Add oil, caraway and salt. Add oat bran and flour and knead the dough until rather stiff.
Rise in a warm place until double. From the dough form two round breads, rise and poke holes on the surface with a fork.
Bake at 180°C for an hour.
Mix molasses with a drop of water and baste the breads a few times during baking to make a shiny crust (we ommited this).