Bran Bread Recipe (No-Knead Method)

Bran bread made using the no-knead method in a Dutch oven yields a hearty and artisan-style loaf with minimal effort. Makes 1 loaf.

Course Bread, Side Dish

Cuisine Western

Keyword bran, bran bread, dutch oven, no knead bread

Prep Time 5

Cook Time 25

rise time 2

Servings

Calories 131

In a large mixing bowl, combine the bread flour, wheat bran or oat bran, salt, instant yeast, and water. Mix the ingredients with a wooden spoon until evenly distributed. Let the dough sit at room temperature for 2 hours, or until you see some foaming on the surface, which indicates that the yeast is active.
Cover the mixing bowl with a lid and transfer it to the refrigerator. Allow the dough to rest in the refrigerator for 24-48 hours. During this time, the dough 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 careful when removing the hot pot from the oven.
While the oven and pot are preheating, dust your hands with flour and shape the risen dough into a ball. Try to handle the dough as little as possible. Line the dutch oven with parchment paper and sprinkle it with either cornmeal or flour. Transfer the dough ball to the dutch oven and make some slits on the surface.
Cover the dutch oven with its lid and bake the bread in the preheated oven for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown.
Once the bread is done, carefully remove it from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving. Enjoy your delicious no-knead bran bread!