Brown Bread with the Bran
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Mix the wheat meal with enough water to form a dough.
Add yeast and coarse sea salt in the usual manner.
Allow the dough to rise until it has doubled in size.
Shape and bake
Divide the dough into 18 portions.
Shape each portion into a loaf and place in a baking pan.
Bake in a moderate oven at 350°F (175°C) until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Wheat meal
- Provides the flour structure that forms the dough and bread crumb, with bran adding fiber and texture.
- Yeast
- Produces carbon dioxide as it ferments, making the dough rise and become airy.
- Coarse sea salt
- Adds flavor and tightens gluten, controlling how fast the yeast works.
The step that matters
Allow the dough to rise until doubled. Under-proofed dough bakes up dense because the yeast has not built enough gas, while over-proofed dough collapses because its gluten structure has weakened. Judging doubled size keeps the loaves light.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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