Double Bran Bread (Bread Machine)

This Double Bran Bread gets its name from a one-two punch of fiber: bran flakes cereal for texture and toasted bran for a deep, nutty earthiness. Together they give the loaf a wholesome, slightly rustic character that white bread simply cannot match.

The bread machine does all the heavy lifting here. You layer in the dry ingredients, add the water, load the yeast, and press start. In about an hour, you have a warm loaf with a tender crumb and a golden crust that fills the kitchen with that unmistakable fresh-bread fragrance.

A tablespoon each of brown sugar and butter rounds out the flavor, keeping the bread from tasting too lean or health-food plain. This is the kind of everyday loaf that works just as well for morning toast as it does for a sandwich.

Chef Tips

• Toast the bran in a dry skillet for 2 to 3 minutes before adding it to the machine. This deepens the nutty flavor considerably.
• Use room-temperature water for the best rise. Cold water slows the yeast, and hot water can kill it.
• Check the dough after the first 5 minutes of kneading. If it looks too dry, add water one tablespoon at a time.
• Store the finished loaf in a paper bag for the first day to keep the crust from getting soft.

Variations

• Honey bran: Swap the brown sugar for honey and add a drizzle on top before baking for a lightly sweet crust.
• Seeded version: Toss in 2 tablespoons of sunflower seeds or flaxseed for extra crunch and nutrition.
• Molasses bran: Use a tablespoon of blackstrap molasses instead of brown sugar for a darker, more robust loaf.