Wholemeal Bran Breads
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.
Begin by preparing the starter: combine warm water with yeast, sugar, and white flour, allowing it to foam for 15-20 minutes.
Next, add the oil, salt, bran, and ground flax seeds (or other additions) and whisk together thoroughly.
Incorporate approximately 200g of wholemeal flour into the mixture.
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.
Transfer the dough onto a flour-dusted surface (using wholemeal flour) and shape it into a round, elastic ball.
Place the dough back into the bowl, cover with a towel, and allow it to rise and rest for around 20 minutes.
Cut the dough into about 16 even pieces.
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.
Allow them to rest for 15 minutes, then bake in the oven at 200 degrees Celsius for approximately 20-30 minutes. Ensure they don't become too dry.
Let the breads cool before serving. Enjoy them with your family.
Bon appétit!
