I was recently given some spelt bran, a mystery ingredient as far as I’m concerned. It wound up making a bread with a very firm crust, and a nice fluffy inside. It’s a no-knead bread, so the hands-on time is very low, and the reward is high!

Ingredients:

• 2 cups bread flour
• 1 cup spelt, wheat, or oat bran
• 2 teaspoon yeast
• 1 1/2 teaspoon salt
• 1 1/2 cups + 2 tablespoons warm water

In a large bowl, stir together all the ingredients.

Cover and let set at room temperature for 2 hours.

Move to the refrigerator for 24-48 hours.

Remove the dough from the fridge. Lay out a big piece of parchment paper. Coat your hands with flour, then scoop out the bread dough. Shape into a ball and place on the parchment, and let rise for 45 minutes. Meanwhile, place a dutch oven in your oven and preheat to 450 degrees.

I wasn’t very confident about the texture at this point

After the rising time, use a sharp knife or razor blade to cut an X or slashes in the top of the bread.

Remove the dutch oven from your oven. Use the parchment paper to transfer the dough into the dutch oven, and put the lid back on. Return to the oven for 30 minutes. Remove the dutch oven’s lid and bake another 20-25 minutes until crusty, brown, and hollow sounding when tapped on the bottom.

Cool on a wire rack before slicing.

Bran Bread

From Beyond Kimchee.

• 2 cups bread flour
• 1 cup spelt, wheat, or oat bran
• 2 teaspoon yeast
• 1 1/2 teaspoon salt
• 1 1/2 cups + 2 tablespoons warm water

In a large bowl, stir together all the ingredients. Cover and let set at room temperature for 2 hours. Move to the refrigerator for 24-48 hours.

Remove the dough from the fridge. Lay out a big piece of parchment paper. Coat your hands with flour, then scoop out the bread dough. Shape into a ball and place on the parchment, and let rise for 45 minutes. Meanwhile, place a dutch oven in your oven and preheat to 450 degrees.

After the rising time, use a sharp knife or razor blade to cut an X or slashes in the top of the bread. Remove the dutch oven from your oven. Use the parchment paper to transfer the dough into the dutch oven, and put the lid back on. Return to the oven for 30 minutes. Remove the dutch oven’s lid and bake another 20-25 minutes until crusty, brown, and hollow sounding when tapped on the bottom. Cool on a wire rack before slicing.