Pain Au Son (Bran Bread)
- Ready In:
- 3hrs 50mins
- Ingredients:
- 7
- Yields:
-
1 loaf
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
- Mix 1 cup of the warm water and sugar or honey in a large bowl.
- Stir in the yeast to dissolve it, then stir in the bran.
- Soak for 10 minutes.
- Stir 1 cup warm water onto the bran mixture.
- Sprinkle on the salt and stir.
- Add flour 1 cup at a time, stirring vigorously between additions.
- When the dough is too difficult to stir, turn it out on a floured work surface.
- Knead until smooth, incorporating as little additional flour as possible, for about 8 minutes. The dough should be soft and smooth.
- Place the dough in a large greased bowl, cover with plastic wrap and let.
- rise for about 2 1/2 hours, until doubled in volume.
- ALTERNATIVE - load ABM with all of above & run on dough cycle, adding additional flour if too wet or sticky.
- 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.
- Turn the dough out onto a lightly floured surface and knead briefly.
- 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.
- Starting at a narrow end, roll up into a cylinder and place seam side down in the loaf pan.
- Cover and let rise for about 1 hour - until nearly doubled in volume.
- Meanwhile, place a rack in the centre of the oven and preheat the oven to 375°F.
- When ready to bake, brush the top of the loaf with water and sprinkle on the remaining bran.
- Bake for 50 minutes, until golden brown.
- Turn out of the pan and tap the bottom of the loaf - should sound hollow and the edges feel firm when pinched.
- Return to the oven for 10 minutes more if necessary.
- 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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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>