Saturday, July 14, 2012

Bran Enriched White Bread


A couple of weeks ago I forgot to pick up bread and roti while grocery shopping.  When I got home I saw I hardly had any left.  So I thought it would be a good time to try another recipe from Artisan Bread in Five Minutes a Day.  I had forgotten about this book and while I was browsing I saw so many recipes that I wanted to try.  This recipe sounded interesting as it used wheat bran.  I had some bran that I had bought to make muffins which I never got around to making.  I made half the recipe below.  The recipe called for a cornstarch wash but then never gave instructions on when to use it so I just skipped that step.  The loaves are not very big.  The bread was a bit dense and tasted best toasted.  I was using this bread for sandwiches and loved it.

Bran Enriched White Bread
Adapted from Artisan Bread in Five Minutes a Day

3 cups warm water
1 1/2 tbsp instant yeast
2 tbsp + 1 tsp salt
3/4 cup wheat bran
5 3/4 cup all-purpose flour
Cornmeal for dusting

In a 5 quart bowl (I don't have a bowl this size so I just used a big pot), mix together the yeast, salt and water.  Add the wheat bran and flour.  Mix with a wooden spoon until everything is combined.

Cover the bowl (or pan).  It should NOT be airtight.  Allow to rest at room temperature for 2 hours or until the dough has risen and collapsed (flattened on top).

The dough is easiest to handle while it is cold but you can use it at room temperature.

When you are ready to bake, dust the surface of the dough and break off a quarter of it.  Dust the piece with flour.  Form into a ball by stretching the dough over to the bottom and turning a quarter-turn as you keep stretching the dough.  Form into an oval shape.  Allow to rest on a cornmeal dusted piece of parchment paper (or pizza peel if you have one) for 40 minutes.

Twenty minutes prior to baking time, preheat the oven to 450 F.  Place a broiler tray on the bottom rack.  Place a baking stone or overturned baking sheet on the middle rack (you will be placing the bread on this).

After the dough has rested, sprinkle with flour and slash the loaf in parallel lines across the top using a serrated knife.  Prior to eating, tap off the extra flour.

If using a pizza peel, slide the loaf onto the baking stone/baking sheet.  I don't have a pizza peel so I just lift the loaf with the parchment paper and place on the overturned baking sheet.  Pour 1 cup of hot tap water in the empty broiler tray.  Close the oven immediately.  Bake for approximately 30 minutes or until loaf is brown and firm.  Allow to cool prior to slicing.

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23 comments:

  1. Replies
    1. That sounds good. I do think you need to add coarse salt or if using fine salt bring the measurement down a tablespoon. I do this recipe using the amount of salt you've written down. Way too much.

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    2. I didn't find the bread salty at all. What type of salt did you use?

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  2. I'm still struggling with yeast breads but this looks fairly simple. Thanks for sharing this delicious recipe, A!

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  3. I need to get that book..I love making bread and this sounds like a wonderful book for that
    love the color of your loaf of bread

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  4. Nothing better than fresh homemade bread!

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  5. What a gorgeous hearty loaf of bread! I can practically smell the lovely flavor from here.

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  6. maashallah bread looks fabulous and crusty topping yummy :)

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  7. There is nothing that tastes better than fresh baked bread -- this looks fantastic!

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  8. Nice and fresh home made bread

    Great-secret-of-life.blogspot.com

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  9. haha how quick! Although I am NOT big fan of breads, have never tried them T home but this recipe doesn't sound difficult at all. I will bake my first bread next week insha Allah, you suggest, which one should I bake. It should be easy to follow, soft and tender.

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    1. This recipe is very easy to make since there is no kneading.

      Another great beginner bread is English Muffin Bread.

      My favorite so far are these Honey Yeast Rolls. They are not difficult but take a bit more time and have a couple more steps.

      My biggest problem with baking bread before was the yeast. My water was never warm enough so the dough wouldn't rise. It should be between 105 F - 110 F.

      Best of luck and please let me know how it turns out! You can also upload a pic on my FB page of the bread you make!

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    2. Thanks girl and you got it! :)

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  10. The bread looks perfect...I was into making bread, then fell off the wagon, need to get back on....this is an inspiration :-) The book you mentioned sounds good, I need to pick it up :-)

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  11. Sounds like a beautiful loaf...I'd love it if you'd stop by and share it w/ BYOB-Bake Your Own Bread this month(http://www.girlichef.com/2012/07/byob-bake-your-own-bread-july-12-some.html). :)

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    1. Thanks for letting me know about BYOB!!! Linked up!

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    2. Wonderful...hope you join in again! =)

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  12. The mix of white bread with a bit of oomph from the bran is great! I am not an ingredient sneaker in my cooking, but there are times that being able to know what I am serving is even that much better is a great feeling. Thank you so much for sharing this with BYOB.

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  13. There is nothing quite like homemade bread. Love this recipe. Thanks for being a part of the YBR.

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  14. what a beautiful looking bread, homemade is still the best! well done!

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