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Prep Time: 180 Minutes Cook Time: 50 Minutes |
Ready In: 230 Minutes Servings: 6 |
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Simple, healthful & good. Adapted from Naomi Duguid and Jeffrey Alford Home Baking . Natural bran = oat bran. Increase to 1 3/4 cups for wheat bran. Consider a mixture of both! Ingredients:
2 cups water, lukewarm |
3 tablespoons light brown sugar (or honey) |
1 1/2 teaspoons active dry yeast |
1 1/2 cups natural bran |
3 1/2 cups flour, all-purpose |
2 teaspoons salt |
2 tablespoons natural bran (for dusting loaf) |
Directions:
1. Mix 1 cup of the warm water and sugar or honey in a large bowl.
2. Stir in the yeast to dissolve it, then stir in the bran.
3. Soak for 10 minutes.
4. Stir 1 cup warm water onto the bran mixture.
5. Sprinkle on the salt and stir.
6. Add flour 1 cup at a time, stirring vigorously between additions.
7. When the dough is too difficult to stir, turn it out on a floured work surface.
8. Knead until smooth, incorporating as little additional flour as possible, for about 8 minutes. The dough should be soft and smooth.
9. Place the dough in a large greased bowl, cover with plastic wrap and let.
10. rise for about 2 1/2 hours, until doubled in volume.
11. ALTERNATIVE - load ABM with all of above & run on dough cycle, adding additional flour if too wet or sticky.
12. Lightly butter a 23-by-12.5 cm (9-by-5-inch) loaf pan & sprinkle with bran, knocking out excess to sprinkle on top of loaf.
13. Turn the dough out onto a lightly floured surface and knead briefly.
14. Let rest for 5 minutes, loosely covered, then flatten gently into an oval about 25 cm (10 inches) long and 20.5 cm (8 inches) across.
15. Starting at a narrow end, roll up into a cylinder and place seam side down in the loaf pan.
16. Cover and let rise for about 1 hour - until nearly doubled in volume.
17. Meanwhile, place a rack in the centre of the oven and preheat the oven to 375°F.
18. When ready to bake, brush the top of the loaf with water and sprinkle on the remaining bran.
19. Bake for 50 minutes, until golden brown.
20. Turn out of the pan and tap the bottom of the loaf - should sound hollow and the edges feel firm when pinched.
21. Return to the oven for 10 minutes more if necessary.
22. Let cool completely on a rack before slicing. (sure, that'll work in my house - if I hide it in the garage).
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