I have fiddled, twiddled and tweaked this recipe so many times, and I’m still unsure of what to actually call it.
Could it be wholemeal bread? Technically it’s not wholemeal as it doesn’t use the whole grain.
Bran bread doesn’t haven’t much of ring to it. Sounds like something your grandmother might be encouraging you to eat.
Keeps me regular as clock work that Bran Bread does!
Nope. Bran Bread doesn’t work either.
How about Brown Bread? A bit dreary sounding though isn’t it?
Would you like some lunch? How about some white cheese, red tomato, on some brown bread?
How about B Bread? It’s got bran, it’s brown, it’s bread, (and it’s made by Brydie.) Yep that will do.
For such a simple loaf, I really have tweaked it a lot. Has it made a terribly big difference? Probably not.
I have played with higher hydration, (too tricky to shape) short mixes within the autolyse period, longer autolyse period, (I like leaving it about 40 minutes) using hot water mixed with the flour, long over night prove, shorter day proves, big slashes, little slashes, no slashes, (I like them) not soaking the bran (dry bits), adding the dark malt secondary, (too streaky) adding the malt with the bran and hot water, (no difference) shaping before the over night prove, shaping after the over night prove. (I’m still not sure which I prefer with this one. Depends on the time factor at this stage.)
At the end of the day though, it’s a bread that does what all good breads do. Fills your belly in a wholesome, soul uplifting kind of way.
700g flour (4 2/3 cups)
1 tsp dark malt flour
50g unprocessed bran (1 cup)
125mls hot water
2 tsp salt
Add hot water and bran together, mix until all absorbed. Mix starter, flour, water and dark malt flour together for a minute or so, and then add the bran mixture (I use a sunbeam mixer with a dough hook). Rest period 40 mins. Add salt. Mix again. Prove for 1 hour or so. Quick knead on lightly floured surface. Another hour or so prove. Fridge for 12 hours. Shape. Back to room temperature and prove,(took about 3.5 hours). Slash. Baked at 240C with steam, for about 30 minutes.
This post submitted to the wonderful yeastspotting.