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1
Mix 1 cup of the warm water and sugar or honey in a large bowl.
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2
Stir in the yeast to dissolve it, then stir in the bran.
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3
Soak for 10 minutes.
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4
Stir 1 cup warm water onto the bran mixture.
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5
Sprinkle on the salt and stir.
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6
Add flour 1 cup at a time, stirring vigorously between additions.
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7
When the dough is too difficult to stir, turn it out on a floured work surface.
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8
Knead until smooth, incorporating as little additional flour as possible, for about 8 minutes.
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9
The dough should be soft and smooth.
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10
Place the dough in a large greased bowl, cover with plastic wrap and let.
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11
rise for about 2 1/2 hours, until doubled in volume.
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12
ALTERNATIVE - load ABM with all of above & run on dough cycle, adding additional flour if too wet or sticky.
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13
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.
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14
Turn the dough out onto a lightly floured surface and knead briefly.
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15
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.
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16
Starting at a narrow end, roll up into a cylinder and place seam side down in the loaf pan.
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17
Cover and let rise for about 1 hour - until nearly doubled in volume.
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18
Meanwhile, place a rack in the centre of the oven and preheat the oven to 375F.
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19
When ready to bake, brush the top of the loaf with water and sprinkle on the remaining bran.
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20
Bake for 50 minutes, until golden brown.
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21
Turn out of the pan and tap the bottom of the loaf - should sound hollow and the edges feel firm when pinched.
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22
Return to the oven for 10 minutes more if necessary.
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23
Let cool completely on a rack before slicing.
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24
(sure, that'll work in my house - if I hide it in the garage).
