Whole wheat bread

Ingredients for 1 servings:

• 175 g medium-coarse wheat bran
• 250 g wheat flour, fine, freshly ground
• 1 packet of dry yeast
• 1 tsp cane sugar
• 2 tsp salt
• 3 tbsp rapeseed oil or other oil
• 200 ml water, lukewarm
• 2 tbsp herbs de Provence

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

also possible in the bread maker

Mix all the dry ingredients (except the herbs) in a bowl. Then add the oil and water. Start with half the water, then add a little at a time to form a smooth dough. I like to knead by hand, but a mixer works just as well. The whole process takes about 5 minutes. At the end, mix in the herbs and knead well. If you add them right at the beginning, I’ve found that the bread ends up being drier. Now, protect the dough from drafts and cover it with a towel, and let it rise until it has doubled in size. This can take 1-1.5 hours. I’ve also let it rise in the refrigerator, but then overnight. The results were just as good. If you want to let it rise in the refrigerator overnight (in a container with a lid), please take it out about 1 hour before further processing so it can acclimatize to room temperature. Knead briefly again, but not too long, so it stays nice and fluffy. Then transfer it to a baking dish and let it stand, covered, until it has expanded in size. Preheat the oven to approximately 200°C (top/bottom heat). Baking time: approximately 50 minutes. Check the bread after about 35-40 minutes to see if it’s done (some ovens are faster).