Bran Bread Recipe (No-Knead Method)
User Reviews
5
Bran Bread Recipe (No-Knead Method)
Description
The Bran Bread Recipe (No-Knead Method) starts with mixing bread flour, bran, yeast, salt, and warm water into a wet dough that rests at room temperature until bubbling indicates yeast activation. Then it is refrigerated for 1 to 2 days, allowing slow fermentation which enhances the bread's flavor and texture, forming a spiderweb pattern on top. When baking, the dough is shaped gently into a ball on parchment dusted with cornmeal or flour and scored to guide rising. Baked inside a preheated Dutch oven at 450°F, it bakes with steam retention to develop a crisp crust and tender crumb. This approach requires minimal kneading or hands-on time.
The result is a bread with the nutty taste and texture of whole grain bran balanced by a soft interior and a satisfying crust. Ideal for slicing and serving with butter, jam, or as a complement to meals that suit rustic breads.
Ingredients
- 2 cups bread flour
- 1 cup wheat bran or oat bran
- 2 teaspoon yeast
- 1-1/2 teaspoon salt
- 1-1/2 cups + 2 tablespoons water warm
Instructions
- In a large mixing bowl, combine the bread flour, wheat bran or oat bran, salt, instant yeast, and water. Stir the mixture with a wooden spoon until the ingredients are well incorporated. Allow the dough to rest at room temperature for about 2 hours, or until you notice some foaming on the surface, indicating that the yeast is active.
- Cover the mixing bowl and place it in the refrigerator. Let the dough rest there for 24-48 hours. During this time, it will rise and develop a spiderweb-like texture on the surface.
- When you're ready to bake, preheat your oven to 450°F and place a Dutch oven inside to heat up as well. Be cautious when removing the hot pot from the oven.
- While the oven and pot are preheating, sprinkle cornmeal or flour on a sheet of parchment paper and place the dough on it. Lightly dust your hands with flour and gently shape the risen dough into a ball. Be sure to handle the dough as little as possible. Cut a few slits on the surface of the dough, then carefully transfer it to the Dutch oven.
- Cover the Dutch oven with its lid and place it in the preheated oven to bake for 30 minutes. Afterward, take off the lid and continue baking for another 10-15 minutes, or until the bread turns golden brown.
- When the bread is finished baking, carefully take it out of the oven and place it on a wire rack. Allow it to cool for at least 30 minutes before slicing and serving. Enjoy your delicious no-knead bran bread!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 147mg | 6% |
| Potassium | 124mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 0.1g | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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