Honey Wheat Bread
80 grams wheat bran flour (*)
160 grams water
40 grams starter (starter is 70% hydration)
(*) Place about half a cup of wheat bran kernels in a food processor to make the wheat bran flour. Pulse in 1 minute cycles until fine flour results.
Mix thoroughly, cover loosely and refrigerate for 48 – 72 hours
Remove barm from refrigerator and allow to rest at room temperature for 1 hour.
Combine barm with:
100 grams AP flour
60 grams water
3 grams ADY
3 – 4 grams salt
1 ½ tsp honey
Mix well (the dough will be sticky) and knead in stand mixer five minutes or with spatula in bowl for 7 – 8 minutes.
Grease and flour a 42 cubic inch bread pan (William Sonoma 5 ¾ x 3 ¼ x 2 ¼) and scrape the dough into the pan.
Set aside in warm place until doubled in size (60 – 90 minutes)
Lightly spray top with melted butter or commercial (e.g. PAM) preparation
Load into preheated 425 degree oven for 30 – 40 minutes or until the loaf reaches approx. 210 degrees and top is golden brown.
Cool on rack at least one hour before slicing.