Bran Bread Recipe (No-Knead Method)
This bran bread recipe, created with the no-knead method and baked in a Dutch oven, results in a hearty and artisan-style loaf with minimal effort.
“This is exactly the kind of bran bread recipe I had hoped to find. It’s foolproof and delicious. I made it with 100% whole wheat flour to see how well it could handle the heft, and I was delighted.”
kate
Baking breads is one of my favorite things to do in the kitchen – I just love all kinds of bread! As much as I adore cooking rice on the stove, there’s something about the smell and taste of freshly baked bread right out of the oven that’s just unbeatable.
Discovering the no-knead technique for making crusty bread was a game-changer for me. Making delicious and beautiful loaves of bran bread with minimal effort is now a breeze, and I no longer have to worry about sore arms from kneading dough.
Why you should try this recipe
The bran bread recipe, when made with the no-knead method, offers several advantages over traditional kneading methods.
- It’s easier and less time-consuming than traditional kneading methods.
- It produces a more rustic artisanal-style bread with a crusty exterior and open crumb.
- It requires fewer specialized tools than traditional bread-making methods.
- It’s forgiving and allows for mistakes and inconsistencies in the dough.
- It’s versatile and can accommodate a common ingredients.
Ingredients for Bran Bread
With just 5 simple ingredients, this bran bread recipe creates a wholesome, flavorful loaf that’s perfect for breakfast, sandwiches, or pairing with soups and stews.
- Bread Flour: High-protein flour provides structure and a chewy texture.
- Wheat Bran or Oat Bran: Adds a subtle nutty flavor.
- Yeast: Helps the bread rise for a light, airy texture.
- Salt: Enhances flavor and regulates the fermentation process.
- Water: Hydrates the flour, activates the yeast, and brings the dough together.
How to make bran bread with no-knead method
In a large bowl, mix together bread flour, wheat or oat bran, salt, instant yeast, and water.
Stir the ingredients with a wooden spoon until well combined.
Let the dough rest at room temperature for about 2 hours, or until bubbles form on the surface, showing the yeast is active.
Cover the bowl with a lid and place it in the refrigerator. Let the dough rest for 24-48 hours, allowing it to rise and form a spiderweb-like texture on the surface.
When ready to bake, preheat your oven to 450°F and place a Dutch oven inside to heat. Handle the hot pot carefully when removing it from the oven.
While the oven and pot are heating, sprinkle cornmeal or flour on a piece of parchment paper and place the dough on top. Lightly dust your hands with flour and gently shape the dough into a ball, handling it as little as possible.
Score the surface of the dough with a sharp knife and carefully transfer it to the preheated Dutch oven.
Cover the Dutch oven with its lid and bake in the preheated oven for 30 minutes. Then, remove the lid and bake for another 10-15 minutes, or until the bread turns golden brown.
Once baked, carefully take the bread out of the oven and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing and serving. Enjoy your homemade no-knead bran bread!
No-knead bran bread has a crisp and crunchy crust, while the crumb is dense, moist, and chewy. The wheat or oat bran adds a nutty and slightly sweet flavor to the bread.
Serving suggestions
Slice the no-knead bran bread into thick pieces and toast lightly for a simple treat. Enjoy it plain, or add butter, jam, or honey for a quick breakfast or snack.
This versatile bread also makes a great base for hearty sandwiches or works perfectly as a side for soups and salads. For a savory option, pair it with spreads like hummus or pâté.
On the other hand, if you prefer soft, melt-in-your-mouth bread, be sure to check out my milk bread recipe—another magical loaf to try!
Bran Bread Recipe (No-Knead Method)
Ingredients
- 2 cups bread flour
- 1 cup wheat bran or oat bran
- 2 teaspoon yeast
- 1-1/2 teaspoon salt
- 1-1/2 cups + 2 tablespoons warm water
Instructions
- In a large mixing bowl, combine the bread flour, wheat bran or oat bran, salt, instant yeast, and water. Stir the mixture with a wooden spoon until the ingredients are well incorporated. Allow the dough to rest at room temperature for about 2 hours, or until you notice some foaming on the surface, indicating that the yeast is active.
- Cover the mixing bowl and place it in the refrigerator. Let the dough rest there for 24-48 hours. During this time, it will rise and develop a spiderweb-like texture on the surface.
- When you're ready to bake, preheat your oven to 450°F and place a Dutch oven inside to heat up as well. Be cautious when removing the hot pot from the oven.
- While the oven and pot are preheating, sprinkle cornmeal or flour on a sheet of parchment paper and place the dough on it. Lightly dust your hands with flour and gently shape the risen dough into a ball. Be sure to handle the dough as little as possible. Cut a few slits on the surface of the dough, then carefully transfer it to the Dutch oven.
- Cover the Dutch oven with its lid and place it in the preheated oven to bake for 30 minutes. Afterward, take off the lid and continue baking for another 10-15 minutes, or until the bread turns golden brown.
- When the bread is finished baking, carefully take it out of the oven and place it on a wire rack. Allow it to cool for at least 30 minutes before slicing and serving. Enjoy your delicious no-knead bran bread!
This looks AMAZING and relatively simple. I’ve been making fruity bran bread and wanted to try a savory version. One thing I highly recommend is toasting the bran ahead of time.
This is exactly the kind of bran bread recipe I had hoped to find. It’s foolproof and delicious. I made it with 100% whole wheat flour to see how well it could handle the heft, and I was delighted.
I would like to know what size of dutch oven do you use? That loaf looks quite small on those pictures?
I used 5.5 qt size. It’s not a huge loaf of bread, but not too small either.
I only have active dry yeast. Will that work, or do I need instant?
You can use active dry yeast. Make sure to proof the yeast in warm water first before mixing it with the dry ingredients.
Do you think I could add a small bit of coconut sugar or maple syrup in this recipe?
If so would I need to alter much to the recipe?
You can use coconut sugar without any recipe alteration. If using maple syrup, I would reduce the liquid just a little to compensate.
Holly, Do you think I can add rice bran just the same as wheat or oat bran? Are there any inherent properties of rice bran that I should account for?
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Hi Holly, thank you for the no-knead bread recipe!! LOVE it! I was wondering if it could be made using wholemeal flour? If so … what quantity?
Many thanks 🙂
I would say try with 2/3 of the amount of wheat bran.
I made some of this yesterday (I used a pyrex pot to bake it in, BTW, which worked fine) and heavens is it ever delicious. One of the better bread recipes I’ve run across, so far as taste is concerned. Yum, yum, yum, yum, yum, yum, yum. Just saying.
Hi Holly, I love your blog. I like Korean food and I have tried few of your recipes, the result are great.
I don’t have dutch oven, I gave it away to the needy few years ago. Can I use vision glass cook ware?
Hi Yuli
Yes, you can use glass cookware as long as it is oven safe to 450˚F. Have a fun baking!
I love homemade bread and especially the no knead kind. I’ve never made bran bread before and it sounds delicious. Does it taste much different than just whole wheat bread?
I think there is a difference in taste. I don’t taste the strong yeast smell that I usually taste in whole wheat bread. The crumb is coarser in no knead bread, too, due to the longer fermentation. I loved it.
Holly, I would like to try the no knead bread but I don’t have a dutch pot. Is there any other alternative ? Thanks for your sharing and reply in advance !
Try with a cast iron skillet. Place the skillet in the oven while preheating. Drop the dough with the parchment paper attached underneath onto the hot skillet. Also you can throw a few ice cubs on the bottom of oven, which creates steam that helps to create bread crust to be extra crisp.
Thanks for your reply. As you had stayed in Malaysia before , is not easy to get a cast iron cookware here .
Hmmm, then another way of baking crusty bread would be the pizza stone. If you don’t have a pizza stone, unglazed quarry tiles can do the trick. They have the color of terra-cotta pot. Make sure they are unglazed.