Prep 3 hrs
Cook 50 mins
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!
- 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)
- 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).