Little did I know, I was eating bran.
What comes to your mind when you think of bran? Fiber?
As part of the FoodBuzz Tastemaker program, I received a box of Kellogg's All Bran Original cereal and invited to come up with a recipe.
This is what I came up with...
All Bran Bread. Don't let the name fool ya. The entire loaf is NOT 100% bran. If it was, it would be a brick.
I let the bran cereal soak in some warm milk, oil and honey.
Then I ground some white wheat.
Added the yeast, salt, and vital wheat gluten.
Allowed this mass of very sticky dough to sit for 30 minutes to soften the wheat.
Let it knead in the mixer for around 7 minutes, until the sides were pretty much clean.
The dough should feel tacky, but not sticky.
I just love the speckled dough!
Let rise till double and popped them in the oven...
The result was a hearty bread with the distinct taste of bran. It was soft and a little more dense in crumb, but definitely not a BRICK.
It tasted better warm and would be excellent in a toasted Reuben sandwich.
Thanks, FoodBuzz & Kellogg's!
All Bran Bread
(4x6 recipe card download) (full page printable recipe)