Wheat Bran Yeast Bread
A delicious way to sneak fibre rich bran into everyone's diet. They'll never know!
Equipment
- 8" x 4" loaf pans
Ingredients
- 3 cups water warmed, about 110°f
- 3 tsp active dry yeast
- ½ cup white sugar
- 3 cup white flour all purpose or bread, see notes
- 1 tbsp salt
- 3 tbsp olive oil
- 1 cup wheat bran see notes
- 5 tbsp vital wheat gluten or 1 tbsp per cup non-white flour, see notes (optional)
- 3-4 cups whole wheat flour see instructions and notes
Instructions
- In counter top mixer bowl or regular mixing bowl, combine water, yeast, sugar and 3 cups flour.
- Once foamy, after about 5 minutes, add the salt, olive oil, wheat bran, wheat gluten and 3 cups of the whole wheat flour.
- Knead in (by hand or mixer) enough of the extra 1 cup whole wheat flour that the dough remains slightly sticky while pulling away from the bowl and not sticking to your hands if you keep working the dough. Hand knead 8-10 minutes or in mixer 6-8 minutes until smooth and elastic (stretches when gently pulled instead of just tearing).
- Knead into a smooth bowl and place in a large mixing bowl sprayed with olive oil. Cover with plastic wrap if you live in a dry climate or a tea towel if you're in a humid climate. Let rise in slightly warmed oven, or warm, draft free place, until double, about 1 hour.
- One doubled, remove cover and punch down. Let rest while you grease and flour loaf pans. Divide the dough into 3 even portions and shape each into a loaf. Place in loaf pans, and then place each side by side in oven and cover with tea towel.
- Once risen to about 1" above the edge of the pans (or to desired height), about 30-45 minutes, remove from oven and then preheat oven to 350°f.
- When the oven comes to temperature, return pans back to the oven and cook for 25 minutes.
- Remove immediately from pans and cool on wired rack.
- For super soft crust, place in paper bags when the bread is just a little warm and wait until the next day to use. Pat any condensation away with a clean tea towel or paper towel. For a little sturdier crust, let cool completely then place in plastic or other bags.
Notes
Feel free to mix up the amounts of flours and bran, but for best results, use 1 tbsp vital wheat gluten for each cup of non wheat flour. For example, if you omit the white flour and use 2 cups bran plus 5-6 cups whole wheat flour, for best results, include 7-8 tbsps wheat gluten.
Nutrition facts below are for the ingredients stated in the recipe and are per slice if each loaf is cut into 10 slices.
Nutrition
Serving: 1sliceCalories: 138kcalCarbohydrates: 27gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 235mgPotassium: 163mgFiber: 5gSugar: 3gVitamin A: 2IUVitamin C: 1mgCalcium: 15mgIron: 2mg