Healthy Homemade Bran Bread

Great recipe for healthy homemade bread! We recommend! This bread is very tasty and healthy. Instead of bran, you can add any other type of flour (rye, corn, buckwheat), each time you get a different taste. A big plus is that it does not go stale for a long time: you can store it in a bread box or bag.
cook time: 12h
Gavin Tanner
Healthy Homemade Bran Bread

Nutrition Facts (per serving)

246
Calories
4g
Fat
40g
Carbs
8g
Protein

Ingredients (5 portions)

Basic:

Salt 2 tsp
Sugar 1 tbsp
Wheat flour (premium) 700 g
Milk 200 ml
Vegetable oil 2 tbsp
Wheat bran 50 g
Fresh yeast 15 g
Serum 300 ml

Recipe instructions

Step 1

Step 1
I bake regular bread often, but I only recently learned how to bake homemade bran bread in the oven. Iʼm sharing the recipe. First, prepare the necessary products.

Step 2

Step 2
To knead the bread, I used my bread machine assistant. I just threw everything into the bowl and turned it on to the kneading program and after 1 hour 25 minutes I got a completely kneaded and risen dough. If we do everything manually, then first we heat the liquid and pour vegetable oil into it, and you can take any liquid — milk, water, whey — everything of your choice.

Step 3

Step 3
Then pour yeast, salt, sugar and bran into the liquid.

Step 4

Step 4
Next, add flour in small portions.

Step 5

Step 5
Mix the dough.

Step 6

Step 6
Cover the finished dough with cling film and leave it warm to rise — this will take about 40 minutes.

Step 7

Step 7
After 40 minutes, we take out our dough, divide it into equal 2 parts (the future 2 loaves of bread) and form the bread. You can simply round it up and submit it to the form.

Step 8

Step 8
There is also a second option, which I used: first, spread out a piece of dough.

Step 9

Step 9
And then we roll it into a tight roll. We do the same with the second piece.

Step 10

Step 10
We send the blanks into the mold.

Step 11

Step 11
Leave the dough to rise — this will take 30 — 40 minutes.

Step 12

Step 12
We bake this bread first for 15 minutes at a temperature of 200-220 C, then reduce it to 170 C and bake for another 30 minutes. Take the bread out of the oven and let it cool completely on a wire rack; if possible, let the cooled bread sit for several hours (I try to leave it all night long). Set the bread into portions and serve with the first and second courses. Bon appetit!

Additional rubrics

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