Pain Au Son (bran Bread)

Total Time: 3 hrs 50 mins Preparation Time: 3 hrs Cook Time: 50 mins

Ingredients

• 2 cups water, lukewarm
• 3 tablespoons light brown sugar (or honey)
• 1 1/2 teaspoons active dry yeast
• 1 1/2 cups natural bran
• 3 1/2 cups flour, all-purpose
• 2 teaspoons salt
• 2 tablespoons natural bran (for dusting loaf)

Recipe

• 1 mix 1 cup of the warm water and sugar or honey in a large bowl.
• 2 stir in the yeast to dissolve it, then stir in the bran.
• 3 soak for 10 minutes.
• 4 stir 1 cup warm water onto the bran mixture.
• 5 sprinkle on the salt and stir.
• 6 add flour 1 cup at a time, stirring vigorously between additions.
• 7 when the dough is too difficult to stir, turn it out on a floured work surface.
• 8 knead until smooth, incorporating as little additional flour as possible, for about 8 minutes. the dough should be soft and smooth.
• 9 place the dough in a large greased bowl, cover with plastic wrap and let.
• 10 rise for about 2 1/2 hours, until doubled in volume.
• 11 alternative - load abm with all of above & run on dough cycle, adding additional flour if too wet or sticky.
• 12 lightly butter a 23-by-12.5 cm (9-by-5-inch) loaf pan & sprinkle with bran, knocking out excess to sprinkle on top of loaf.
• 13 turn the dough out onto a lightly floured surface and knead briefly.
• 14 let rest for 5 minutes, loosely covered, then flatten gently into an oval about 25 cm (10 inches) long and 20.5 cm (8 inches) across.
• 15 starting at a narrow end, roll up into a cylinder and place seam side down in the loaf pan.
• 16 cover and let rise for about 1 hour - until nearly doubled in volume.
• 17 meanwhile, place a rack in the centre of the oven and preheat the oven to 375°f.
• 18 when ready to bake, brush the top of the loaf with water and sprinkle on the remaining bran.
• 19 bake for 50 minutes, until golden brown.
• 20 turn out of the pan and tap the bottom of the loaf - should sound hollow and the edges feel firm when pinched.
• 21 return to the oven for 10 minutes more if necessary.
• 22 let cool completely on a rack before slicing. (sure, that'll work in my house - if i hide it in the garage).