Simple wheat sandwich loaf with added bran
A very simple yeasted sandwich loaf, for my husband who would eat sugary supermarket loaves all the time if left to himself. An attempt to replicate some of the flavor and texture of those, but without the chemicals and with some added wheat bran for fiber. Adapted from Emma Christensen.
300g white flour
150g ww flour
50g wheat bran
180 ml milk
220 ml warm water
3g instant yeast
2.5 tbsp honey
1.5 tbsp sunflower or other neutral oil
Dissolve the yeast in about 150g of the water, then stir in the milk, oil and honey.
Combine with the white flour and WW flour and mix to combine.
Add the wheat bran and salt, and then gradually add the remainder of the water, mixing by hand as you go. Sometimes I only need 190 ml of water in total, other times it takes the full 220, really depends where I've sourced my wheat!
Once combined, let sit 20 minutes.
Turn out onto a floured surface and knead by hand for 15-20 minutes. It should windowpane.
Form a ball, place in an oiled bowl, cover and let rise 1h 15 minutes.
Shape into a loaf and place in an oiled loaf tin. Proof 30 minutes, preheating oven to 220C while you do.
Slash the top, place in the oven and reduce heat to 190C. Bake for 35-40 minutes.
Let cool, slice and feed to unsuspecting spouse.