Bran Bread
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.
Prepare the dough
Mix fine white wheat meal with coarse bran in the specified proportions.
Knead the mixture like ordinary bread dough.
Shape and bake
Shape the dough into loaves and let it rise until doubled in size.
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
- Fine white wheat meal
- Forms the main gluten structure that holds the dough and lets it rise.
- Coarse bran
- Adds fibre and a coarser, denser texture to the crumb.
The step that matters
Kneading the bran dough. Bran particles cut through gluten strands and weaken the dough's ability to trap gas, so the loaves may rise less. Kneading develops the gluten network that the bran interrupts, helping the loaves hold their rise.
“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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