Whole Wheat Flour and Bran Bread
Description
Whole wheat flour bread must be rested before serving. Wrap it in a towel and let it sit for 5–7 hours. By that time, all processes in the bread will be complete and the bread will be fully ready. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour warm milk into a bowl. Add yeast and honey. Mix well and leave for 15 minutes.
- 3
Step 3
In a dry frying pan, toast the bran for 3–4 minutes. Do not forget to stir so that it does not burn.
- 4
Step 4
After the time has elapsed, add flour to the yeast mixture—whole wheat and wheat flour—along with bran, salt, and butter.
- 5
Step 5
Start mixing with a spoon. As soon as the dough comes together into lumps, continue kneading by hand, after greasing them with vegetable oil (1 tbsp.).
- 6
Step 6
The finished dough should be soft, somewhat porous, and may stick slightly to your hands. Shape the dough into a ball, place it in a bowl, cover with a towel, and put it in a warm, draft-free place for 1 hour.
- 7
Step 7
After this time, the dough will noticeably increase in size. Punch it down.
- 8
Step 8
Take a baking dish. Grease it with butter. Transfer the dough into the dish, cover with a towel, and place it in a warm spot for 40 minutes.
- 9
Step 9
Preheat the oven to 210 degrees. When the dough proofing time is up, place the pan in the oven and reduce the temperature to 200 degrees. Bake for 15 minutes, then reduce to 180 degrees and bake for another 10 minutes. After that, lower to 160 degrees and bake for another 5 minutes.
- 10
Step 10
Remove the finished bread from the oven. Let it rest in the pan for 15 minutes.
- 11
Step 11
Then remove from the mold, wrap in a towel, and let the bread rest for at least 5 hours. Then serve.
- 12
Step 12
Done. Serve to the table.