A hearty homemade loaf made with whole wheat flour and wheat bran for a fiber-rich texture and flavor. Its robust crumb and natural aroma make it a wholesome choice from breakfast through dinner.
Add the grape molasses and yeast to the lukewarm water and stir. Let stand for 5 minutes, until foamy.
Combine the whole wheat flour, all-purpose flour, wheat bran, and salt in a large bowl. Add the yeast mixture and knead for at least 10 minutes, until you have a soft, slightly sticky dough.
Cover the dough with a damp cloth and let it rest in a warm place until doubled in size. Bran dough may take a little longer to rise.
Punch down the dough and shape it into a loaf. Place it on a baking sheet, cover, and let rise for another 30 minutes. Make a few slashes on top with a sharp knife.
Bake in an oven preheated to 210°C / 410°F until deep golden brown and hollow-sounding when tapped on the bottom. Cool on a wire rack.
Bran flour absorbs less water, so the dough may be a little sticky; keep it soft instead of adding extra flour. Contains gluten (wheat). Let the bread cool completely before slicing; cutting it while hot can make the center gummy. Store in a cloth bread bag at room temperature for up to two days.
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