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Rosemary Garlic Whole Wheat Bran Bread

Posted Jan 27 2011 6:00am


As I'm sure you can imagine, I had much wintry inspiration for baking during our snow week... Desserts , quick breads , and ah, the glorious delights of having entire days to knead yeast breads as well! I'm still sorting through the photos of all the cooking and baking we enjoyed during our cozy week at home, watching the snow from our kitchen windows (followed by sharing treats with our friends and co-workers the following week!)

Speaking of yeast breads...





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... ;-)


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