Bran Bread

Bran Bread

This extra high fiber bread taste good and has a pleasantly light texture.

Makes 2 (450 g) loaves

15 g fresh yeast or 2 tsp. dried yeast and ½ teaspoon sugar

475 ml warm water

700 wholewheat flour

50 g bran

1 tbsp. sugar

2 tsp. salt

1 tbsp. oil

Dissolve yeast in a cupful of the measured water; if using dried yeast add sugar too and leave for 10 – 15 minutes until frothed up. Mix flour, bran, sugar, salt and oil in a large bowl; add yeast liquid and remaining water and mix to a dough. Knead for 5 – 10 minutes, cover and leave until doubled in bulk; about 1 hour in a warm place. Knock back, knead lightly, shape and put into greased tins. Cover and leave until dough has doubled in size again: about 30 minutes. Set oven to 230 C, gas mark 8. Bake bread for 10 minutes, reduce heat to 200 C, gas mark 6 for a further 25 minutes, then turn on to a wire rack to cool.

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