Wholemeal Bran Breads
I invented these breads at the request of a mother to make something healthy and comfortable to eat for her 2-year-old baby. So I thought that these breads would be comfortable to hold in hand, to be portioned, and I experimented along the way with various additions - various ground seeds, oatmeal, raisins, etc.
But the base is on wholemeal and bran flour, very good and healthy - I've been making them for about a year now and I'm starting to not make simple bread anymore. So portioned exactly for a meal, or a craving for something baked - they are perfect, better than any bread.
The first is to make mayonnaise - mix warm water with yeast, sugar and white flour and let it foam for 15-20 minutes.
Then add the oil, salt, bran, ground flax seeds (or others), mix well with a whisk.
Then add about 200g of wholemeal flour.
And mix the dough well with a larger spoon or spatula.
Add a little more wholemeal flour if you see that it is a bit liquid and sticky.
Do not put it all at once, so as not to make the dough too hard.
Remove the dough on the table sprinkled with flour (wholemeal) and form a round and elastic dough ball.
Put it in the bowl and cover with a towel. Leave to rise and rest for about 20 minutes.
Then cut the dough into about 16 uniform pieces.
Form the breads by hand, put them in the oven tray greased with a little oil, or covered with baking paper.
Optionally you can grease them with a little beaten egg and sprinkle with sesame or poppy seeds.
Let them rest for 15 minutes, then put them in the oven at 200 degrees for about 20-30 minutes.
Be careful not to dry them too hard.
And ready, let them cool well, then you can enjoy them with the whole family.
Good appetite!
