No Knead Bran Bread

No kneading means no fuss. This whole wheat bread skips the work of developing gluten by hand and relies on a sticky, wet dough that rises once in the bowl, gets stirred down, and goes straight into the loaf pan.

The 1 ½ cups of bran give this loaf a coarse, earthy texture and a slightly nutty flavor that pairs well with the honey sweetness. Dry milk powder enriches the crumb and helps the crust brown, while an egg and oil keep things moist despite the heavy whole wheat flour.

Two tablespoons of yeast is a generous amount, but it’s necessary. Whole wheat flour and bran are heavier than white flour, so the dough needs extra leavening power to rise properly. Let it double in about an hour, stir it down, then pour the sticky batter-like dough into a greased loaf pan.

Forty minutes in the oven and you’ve got a dense, satisfying loaf that slices well once fully cooled.

Kitchen Tips

• Water temperature matters for yeast. Too hot kills it, too cool and it won’t activate. Aim for 105°F to 115°F (40°C to 46°C)
• The dough will be much stickier than traditional bread dough. That’s normal for a no-knead recipe. Don’t add extra flour
• Let it cool on a wire rack completely before slicing or the interior will be gummy
• This bread toasts beautifully. The bran gets extra crunchy under high heat

Variations

• Use bran cereal instead of raw bran for a slightly sweeter, milder flavor
• Add ¼ cup of raisins or sunflower seeds to the dough for extra texture
• Replace honey with maple syrup for a different sweetness profile