2 1/4- 2 1/2 cups all-purpose flour
1 teaspoon sugar
1 tablespoon instant/bread machine yeast*
1 teaspoon salt
1/2 cup natural bran
1/2 cup multi-grain cereal (Bob's Red Mill 10-grain cereal is my favourite)
1 1/3 cups very warm water
1/4 cup vegetable/Canola oil
*if using active yeast, dissolve sugar in 1/3 cup of the warm water, then sprinkle yeast over water to proof for 10 minutes while you assemble the rest of the ingredients.
Kitchen Aid Instructions:
Add salt, sugar*, instant yeast*, bran, cereal, and 2 1/4 cups of the flour to your largest Kitchen Aid mixing bowl. Add warm water* and oil. Mix on lowest speed with dough hook, for about 10 minutes, until flour is incorporated. Add more flour, 1/8 cup at a time, until dough no longer sticks to your fingers when you test it.
Take dough off dough hook, and form into a ball with your hand. Remove from bowl, (either hold in one hand or rest on clean breadboard) and add a drizzle of oil to bottom of bowl. Put dough in bowl, swishing it around to cover the bottom with oil, then flip the dough to cover the other side.
Cover the bowl with plastic wrap, and set in a warm place to rise until doubled in bulk, 1 1/2- 2 hours.
When bread dough has risen, remove it from the bowl and roll/ shape it into a 6 1/2 inch long roll, and place in lightly greased bread pan. Set in warm place to rise again for about an hour.
Preheat oven to 350*F, then bake for 30- 50 minutes until nicely golden.
Take the pan out of the oven, and carefully tip the bread out of the pan. Cool on baking rack.
Regular Instructions:
Add salt, sugar*, instant yeast*, bran, cereal, and 1 cup of the flour to a large mixing bowl. Add warm water* and oil. Using electric hand mixer/ beaters, beat batter together for 3-5 minutes, until mixture looks gelatinous, (kind of gooey/ glue-y) It will be very sticky.
Add salt, sugar*, instant yeast*, bran, cereal, and 2 1/4 cups of the flour to your largest Kitchen Aid mixing bowl. Add warm water* and oil. Mix on lowest speed with dough hook, for about 10 minutes, until flour is incorporated. Add more flour, 1/8 cup at a time, until dough no longer sticks to your fingers when you test it.
Take dough off dough hook, and form into a ball with your hand. Remove from bowl, (either hold in one hand or rest on clean breadboard) and add a drizzle of oil to bottom of bowl. Put dough in bowl, swishing it around to cover the bottom with oil, then flip the dough to cover the other side.
Cover the bowl with plastic wrap, and set in a warm place to rise until doubled in bulk, 1 1/2- 2 hours.
When bread dough has risen, remove it from the bowl and roll/ shape it into a 6 1/2 inch long roll, and place in lightly greased bread pan. Set in warm place to rise again for about an hour.
Preheat oven to 350*F, then bake for 30- 50 minutes until nicely golden.
Take the pan out of the oven, and carefully tip the bread out of the pan. Cool on baking rack.
Regular Instructions:
Add salt, sugar*, instant yeast*, bran, cereal, and 1 cup of the flour to a large mixing bowl. Add warm water* and oil. Using electric hand mixer/ beaters, beat batter together for 3-5 minutes, until mixture looks gelatinous, (kind of gooey/ glue-y) It will be very sticky.
Now, using a wooden spoon or your hands, mix in 1 1/4 - 1 1/2 cups more flour. As the flour is incorporated, the dough will get stiffer and you'll find it easier to just transfer it to a lightly floured board and mix with your hands.
When the dough starts to feel less sticky, and the flour is mixed in, begin to knead the dough, adding a little flour at a time as needed to keep dough from sticking to your hands. As you knead it, the dough will get less sticky and the less flour you add, the lighter your bread will be.
To knead: Gather the dough into a ball. With the heel of your hands, push the dough away from you. Now with your fingers pull the dough back towards you into the ball. Repeat with pushing away and pulling it back 4 or 5 times. The dough should start to get longer, side to side. Rotate the dough, (1/4 turn), so it is long-wise to you; gather the longer end up into a ball with your fingers, then push it back out in the kneading motion as before. Continue kneading and turning the dough for at least 10 minutes. The longer you knead, the better your bread will be.
Put a drizzle of oil in the bottom of the bowl. Put the dough in the bowl, swishing it around to cover the bottom with oil, then flip the dough to cover the other side.
Cover the bowl with plastic wrap, and set in a warm place to rise until doubled in bulk, 1 1/2- 2 hours.
When bread dough has risen, remove it from the bowl and roll/ shape it into a 6 1/2 inch long roll, and place in lightly greased bread pan. Set in warm place to rise again for about an hour.
Preheat oven to 350*F, then bake for 30- 50 minutes until nicely golden.
Take the pan out of the oven, and carefully tip the bread out of the pan. Cool on baking rack.
Yield: 1 large loaf
It's been awhile, but do you remember how dry this bread was?
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