This loaf is made with whole-wheat flour and wheat bran, using a yeast dough cooked in a pressure cooker without an oven. It is a practical option for breakfast. Since the dough is kneaded with olive oil alone, it contains no dairy.
Dissolve the fresh yeast in lukewarm water with the sugar and leave it for 10 minutes until foamy.
Add the whole-wheat flour, wheat bran, salt, and olive oil to the yeast mixture and knead.
Cover the dough with plastic wrap and leave it in a warm place for 45 minutes to rise.
Place the dough in a greased pressure cooker and close the lid without the valve. Cook over low heat for a total of 30 minutes, turning the loaf to cook both sides.
Let the cooked loaf rest for 10 minutes before slicing.
Sift the bran before adding it to avoid coarse pieces in the dough; use fine bran. Allergen: contains wheat (gluten).
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