Pain Au Son (Bran Bread)

Recipe by Busters friend
READY IN: 3hrs 50mins
YIELD: 1 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).