Bran bread

 

400g unbleached, organic strong white flour

100g organic wheat bran

120g sourdough starter

10g chia seeds

10g sesame seeds

320g bottled water*

3g baker’s yeast

10g kosher salt

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* More water is used in this recipe, as the wheat bran soaks up a lot of liquid. 

Put the flour and wheat bran in a mixing bowl.  Add the water, salt, sourdough starter, chia and sesame seeds and baker’s yeast.  Mix together well and knead the dough for about 6 minutes.  Leave to rise covered by a tea towel for about 1.5 to 2 hours.  Knead the dough for 2 or 3 minutes.  Shape into a ball and cover with a tea towel.  Leave the dough to rise on a greased flat baking tray or place in a well floured banneton for about 2 hours or until it has doubled in bulk.  Dust with rye flour, slash a cross on the bread with a lame or a razor blade. Pre-heat the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.