BRAN BREAD IN THE BREAD MACHINE
(Russel Hobbs) Please note this is how I make my bread. Flop proof.
- 4 ⅔ cup bran flour (nutty wheat), which I whisked a few times to get air in the flour
- 400 ml water exactly
- 2 ½tablespoon margarine (I use Stork Bake)
- 2 teaspoons salt
- 3 teaspoons sugar
- 1 ⅓ teaspoon of yeast (I use the purple packet)
To get my nutty wheat correct:
500 g nutty wheat added to 5 kgs white cake flour. I mix it well as it gets air and is light and fluffy.
Use your machine measuring utensils. If you don’t measure off EXACTLY, the bread may flop.
This bread ingredients is set to use the setting for a 1.125 kg bread.
Pour water first into bread mixer.
Add your margarine.
Add the flour and spread flour out across the bread mixer.
Add salt.
Add sugar and last add the yeast.
NB! Do not mix anything. The idea is to keep your water and yeast apart for excellent baking.
Place the bread mixer in the machine.
Set your machine to Basic programme 1.
This bakes for 3 hrs 30 min.
Set your colour of the bread, dark makes the bread with a well baked crust. Best option.
Close lid and press start.
Do NOT OPEN the lid while baking.
When the cycle is finished, the machine will peep. Remove bread immediately or it creates steam and the bread is soggy and crust will be soft.
Recipe posted by Dianne De Swardt Herselman
Photo: Dianne De Swardt Herselman
