Wholemeal Bran Breads

Elena Butuc

These wholemeal bran breads were created for a mother seeking a wholesome and convenient food option for her 2-year-old. Designed to be easy to hold and portion, I've experimented with various additions like ground seeds, oatmeal, and raisins.

The bread is based on wholemeal and bran flour, making it a healthy option. I've been making these breads for about a year and prefer them over traditional breads. They're perfectly portioned for meals or whenever you crave something freshly baked.

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Ingredients

Metric US

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Warm water

1 cup

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Active dry yeast

2 tbsp

or 25g fresh

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Sugar

1 tsp

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White flour

3 tbsp

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Wheat bran

0.5 cups

or any other bran

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Whole wheat flour

500 g

quantity is approximate, see step by step details

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Ground flaxseed

3 tbsp

or pumpkin seeds, hemp, sesame, raisins, etc.

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Egg

1 piece

optional, for greasing on top

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Sunflower oil

2 tbsp

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Salt

1 tsp

Step by step

Step 1

Begin by preparing the starter: combine warm water with yeast, sugar, and white flour, allowing it to foam for 15-20 minutes.

Step 2

Next, add the oil, salt, bran, and ground flax seeds (or other additions) and whisk together thoroughly.

Step 3

Incorporate approximately 200g of wholemeal flour into the mixture.

Step 4

Mix the dough well using a large spoon or spatula. If the dough appears too liquid and sticky, gradually add more wholemeal flour to achieve the desired consistency without making it too firm.

Step 5

Transfer the dough onto a flour-dusted surface (using wholemeal flour) and shape it into a round, elastic ball.

Step 6

Place the dough back into the bowl, cover with a towel, and allow it to rise and rest for around 20 minutes.

Step 7

Cut the dough into about 16 even pieces.

Step 8

Shape the breads by hand and place them on a baking tray that is either greased with a little oil or lined with baking paper. Optionally, brush with beaten egg and sprinkle with sesame or poppy seeds.