Rosemary Garlic Whole Wheat Bran Bread
1 1/2 cup warm water (just lightly warm to touch, not uncomfortably warm. I know I'm supposed to have a thermometer to measure the temperature of this stuff, but I'm not that kind of bread baker... and I've never had a bit of trouble with any of my yeast breads. ;-)
1 T olive oil
3 T honey or agave nectar
1 to 2 T fresh rosemary (depending on how strong a rosemary flavor you fancy)
1/2 to 1 tsp granulated garlic (likewise, depending on how strong a garlic flavor you like)
1/2 tsp salt
2 tsp yeast
1/2 cup wheat bran
3 cups whole wheat flour
~ In a large bowl, gently stir together the warm water, olive oil, honey, rosemary, garlic, and salt.
~ Even more gently, stir the yeast into the water mixture.
~ Watch the yeast for a few moments to make sure it foams. When it does, stir in the bran and whole wheat flour until you have a sticky dough. Knead by hand or with a dough hook until you have a smooth dough. Turn your dough into an oiled bowl, cover the bowl, and let the dough sit for 2 hours or so, until doubled in size.
~ If you have time, punch the dough down, then let it rise once more until doubled in size again, 1 to 2 hours this time. If you want to hurry it along a bit, you can too - proceed to the next step!
~ Preheat the oven to 350 degrees F. Turn the dough onto a baking sheet coated with cooking spray, shape it into a loaf with your hands, and bake for approx 40 to 50 min - until a nice, golden crust has formed.
~ Let it cool for at least 10 minutes before slicing... If you can resist... ;-)