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Wheat Bran Bread

Any time I have the chance I like to bake my own bread. No store bought bread could ever compare with the freshly baked bread right out of your oven. Love the idea that you can choose your bread ingredients, the quantity of wheat bran, the seeds and cereals you may want to add.

slice of bread

I usually play with my dough, I never get the same bread as I like to make variations each time. There are times when I like to add oats, or barley, or soaked flax seeds, but what is a constant is that I always like to enrich my bread with wheat bran which is rich in dietary fiber and essential fatty acids and is known to contain significant quantities of starch, protein, vitamins and dietary minerals.

This wheat bran bread is definitely one of these bread recipes that makes your meal perfect. Delicious healthy fresh bread perfect to have it for breakfast time.

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Wheat Bran Bread

Wheat Bran Bread

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Wheat Bran Bread is a delicious homemade bread enriched with wheat bran to increase the intake of dietary fiber. Perfect for breakfast time.
Prep Time 15 hrs 1 min
Cook Time 30 mins
Total Time 1 hr 45 mins

Ingredients
  

  • 3 cups bread flour
  • 4 or 5 tbsp wheat bran
  • 25 g fresh yeast (2 1/4 tsp active dry yeast)
  • 1/2 tsp salt
  • 250 ml water

Instructions
 

  • In a large bowl, mix flour with salt and wheat bran. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything together and knead until the dough is smooth and pulls away from the side of the bowl.
  • Grease a 8 inch diameter souffle dish. Transfer the dough onto ceramic dish, cover it and let it rise for about 1 hour.
  • Preheat the oven to 220°C (430°F) 30 minutes before baking. Put the ceramic dish in the oven and bake for 10 minutes then reduce heat to 190°C (370°F) and bake for another 15-20 minutes. For the last 2,3 minutes use the grill function of the oven to obtain a golden crust. When ready let the bread cool on a rack before serving.

Nutrition

Serving: 1gSugar: 1.1gCalories: 1478kcalSaturated Fat: 0.8gFat: 5.6gProtein: 51.1gCarbohydrates: 307.4g
Calories: 1478kcal
Course: Bread
Keyword: bread, homemade bread, wheat bran
Nutrition facts 1 Bread Calories: 1478, Fat: 5.6 g, Saturated fat: 0.8 g, Unsaturated fat: , Carbohydrates: 307.4 g, Sugar: 1.1 g, Fiber: 23.1 g, Protein: 51.1 g, Cholesterol: 0 mg, Calories from Fat 50, Sodium 1191mg, Vitamin A 0%, Calcium 9%, Vitamin C 0%, Iron 130%, Nutrition Grade A-, Percent Daily Values are based on a 2,000 calorie diet.,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Hester aka The Chef Doc Author says:

    This is absolutely gorgeous bread!!!!! I’ve never thought about baking it all in a bowl. Genius 🙂

  2. johnathan Author says:

    i made this tonight and it came out quite tasty. made the house smell great, and the bowl loaf is beautiful. thanks for recipe !!

    1. Ella-HomeCookingAdventure Author says:

      I am so glad you enjoyed this easy bread recipe:) Hope you will try some other recipes as well

  3. Wayne Brinton Author says:

    Made this today, you might want to look at the recipe…25 g of yeast would be way too much and 250 ml of water is not enough. I used 2 1/2 tsp of quick rising yeast and 1 1/4 cup of warm water. It came out great and will be making it tomorrow. Let me know what you think.

  4. Sophia Author says:

    Hi there,
    Thanks for the recipe.
    I’ve not baked bread before, can you use plain flour instead of bread flour?
    Thanks

  5. Betty sudiono Author says:

    Hi. Just found this recipe. For wheat bran, shall i use COARSE or FINE bran? Will either one have a different effect on the result?
    Please advise. Thanks

  6. Joanne Author says:

    I tweaked the recipe a bit. I used just 4 TBSPS. of wheat bran, 1 tsp. active dry yeast, 1 TBSP. sugar (or honey), and 1 1/4 cups 1% milk instead of water. I combined 1 cup flour, the wheat bran, yeast, salt, and sugar, then added the warm milk, and whisked the batter to develop the gluten. I added the remaining flour, and kneaded the dough lightly with a bench scraper, sprinkling with just enough flour to handle. I proceeded with the recipe as prescribed. It turned out great! This is a very easy recipe to make, and produces a delicious bread!

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