Black Bran Bread
Discover the wholesome richness of Black Bran Bread, a hearty homemade loaf that blends the nutty flavors of whole wheat and rye flours with the natural sweetness of molasses. Enhanced with wheat bran and a touch of unsweetened cocoa powder, this bread boasts a deep color and complex flavor profile that sets it apart. The combination of active dry yeast and warm water ensures a perfectly airy texture, while an optional sprinkle of caraway seeds adds an extra layer of aromatic depth. Perfect for artisan-style sandwiches or as a companion to soups and stews, this bread is a satisfying, nutrient-packed alternative to everyday loaves. With just 25 minutes of prep time and straightforward instructions, Black Bran Bread is an approachable recipe for bakers of all skill levels. Bake a loaf today and savor the warm, rustic comfort of this wholesome classic!
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Ingredients
- 250 grams whole wheat flour
- 150 grams rye flour
- 50 grams wheat bran
- 7 grams active dry yeast
- 325 milliliters warm water (about 43°C/110°F)
- 50 grams molasses
- 8 grams salt
- 30 milliliters vegetable oil
- 10 grams unsweetened cocoa powder
- 5 grams caraway seeds (optional)
Directions
Step 1
In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Step 2
In a large mixing bowl, whisk together the whole wheat flour, rye flour, wheat bran, unsweetened cocoa powder, and salt. If using caraway seeds, add them now as well.
Step 3
Make a well in the center of the dry ingredients and pour in the yeast mixture, molasses, and vegetable oil.
Step 4
Mix the ingredients together with a wooden spoon or your hands until a shaggy dough forms.
Step 5
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. If the dough feels too sticky, sprinkle in a little extra flour as needed.
Step 6
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Step 7
Once the dough has risen, punch it down to release the air. Shape it into a loaf and place it in a greased 9x5 inch (23x13 cm) loaf pan, or shape it into a free-form round and place it on a parchment-lined baking sheet.
Step 8
Cover the dough again and let it rise for another 30-45 minutes, or until it has doubled in size once more.
Step 9
Preheat your oven to 190°C (375°F). If desired, brush the top of the loaf with a little water or oil to create a soft crust.
Step 10
Bake the bread for 45-50 minutes, or until it sounds hollow when tapped on the bottom and has a golden-brown crust.
Step 11
Allow the bread to cool completely on a wire rack before slicing. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | 499.7 grams (499.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 540 |
| Total Fat 3.40g | 4% |
| Saturated Fat 0.30g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 3155mg | 137% |
| Total Carbohydrate 120.50g | 44% |
| Dietary Fiber 25.90g | 93% |
| Total Sugars 1.40g | |
| Protein 19.10g | 38% |
| Vitamin D 0IU | 0% |
| Calcium 73mg | 6% |
| Iron 5mg | 28% |
| Potassium 974mg | 21% |
Source of Calories