Bran Enriched White Bread

A couple of weeks ago I forgot to pick up bread and roti while grocery shopping.  When I got home I saw I hardly had any left.  So I thought it would be a good time to try another recipe from Artisan Bread in Five Minutes a Day.  I had forgotten about this book and while I was browsing I saw so many recipes that I wanted to try.  This recipe sounded interesting as it used wheat bran.  I had some bran that I had bought to make muffins which I never got around to making.  I made half the recipe below.  The recipe called for a cornstarch wash but then never gave instructions on when to use it so I just skipped that step.  The loaves are not very big.  The bread was a bit dense and tasted best toasted.  I was using this bread for sandwiches and loved it.

Bran Enriched White Bread
Adapted from Artisan Bread in Five Minutes a Day

3 cups warm water
1 1/2 tbsp instant yeast
2 tbsp + 1 tsp salt
3/4 cup wheat bran
5 3/4 cup all-purpose flour
Cornmeal for dusting

In a 5 quart bowl (I don't have a bowl this size so I just used a big pot), mix together the yeast, salt and water.  Add the wheat bran and flour.  Mix with a wooden spoon until everything is combined.

Cover the bowl (or pan).  It should NOT be airtight.  Allow to rest at room temperature for 2 hours or until the dough has risen and collapsed (flattened on top).

The dough is easiest to handle while it is cold but you can use it at room temperature.

When you are ready to bake, dust the surface of the dough and break off a quarter of it.  Dust the piece with flour.  Form into a ball by stretching the dough over to the bottom and turning a quarter-turn as you keep stretching the dough.  Form into an oval shape.  Allow to rest on a cornmeal dusted piece of parchment paper (or pizza peel if you have one) for 40 minutes.

Twenty minutes prior to baking time, preheat the oven to 450 F.  Place a broiler tray on the bottom rack.  Place a baking stone or overturned baking sheet on the middle rack (you will be placing the bread on this).

After the dough has rested, sprinkle with flour and slash the loaf in parallel lines across the top using a serrated knife.  Prior to eating, tap off the extra flour.

If using a pizza peel, slide the loaf onto the baking stone/baking sheet.  I don't have a pizza peel so I just lift the loaf with the parchment paper and place on the overturned baking sheet.  Pour 1 cup of hot tap water in the empty broiler tray.  Close the oven immediately.  Bake for approximately 30 minutes or until loaf is brown and firm.  Allow to cool prior to slicing.