Homemade Bran Bread
Experience the wholesome goodness of **Homemade Bran Bread**, a hearty loaf packed with fiber and flavor! Crafted with a nutrient-rich blend of whole wheat flour, all-purpose flour, and wheat bran, this bread boasts a rustic texture and a nutty essence that’s both satisfying and nourishing. Lightly sweetened with honey and enriched with olive oil and egg, it balances indulgence with health in every slice. Perfect for breakfast, sandwiches, or paired with soups, this easy-to-make recipe features a classic kneading and rising process that guarantees soft, fluffy results with a golden crust. With just 20 minutes of prep time and simple pantry staples, you’ll enjoy the aroma of freshly baked bread in no time. Ideal for those seeking homemade bread recipes packed with natural fiber, this loaf is a must-try for bakers of all skill levels!
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Recipe Information
Ingredients
- 250 grams whole wheat flour
- 100 grams all-purpose flour
- 75 grams wheat bran
- 300 milliliters warm water
- 7 grams active dry yeast
- 30 grams honey
- 30 milliliters olive oil
- 5 grams salt
- 1 large egg
Instructions
In a large mixing bowl, combine 250 grams of whole wheat flour, 100 grams of all-purpose flour, and 75 grams of wheat bran. Stir well to ensure even distribution of ingredients.
In a separate bowl, mix 300 milliliters of warm water with 7 grams of active dry yeast and 30 grams of honey. Let it sit for about 5 minutes until the yeast is dissolved and foamy.
Add the yeast mixture, 30 milliliters of olive oil, and 1 large egg to the dry ingredients. Add 5 grams of salt, then mix everything together until a dough begins to form.
Transfer the dough to a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic.
Place the dough back in the mixing bowl, cover it with a damp cloth, and let it rise in a warm area for about 60 minutes or until it has doubled in size.
Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan.
Once the dough has risen, punch it down to release the air, then shape it into a loaf. Place the dough into the prepared loaf pan.
Cover the dough with a towel and let it rise again in the loaf pan for 30 minutes or until it doubles in size.
Bake the bread in the preheated oven for 30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 26.5 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 183 mg | 14% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
