This yeasted dough, made with whole wheat flour and wheat bran, is cooked in a pressure cooker instead of an oven, making this loaf a practical breakfast option. Since it is kneaded with olive oil instead of butter, it contains no dairy.
Dissolve the fresh yeast with the sugar in warm water and let it sit 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 and let it rise in a warm spot for 45 minutes.
Place the dough in the greased pressure cooker pot, cover with the lid but no valve, and cook over low heat for about 30 minutes total, turning to brown both sides.
Let the cooked loaf rest for 10 minutes before slicing.
If you do not sift the bran before adding it, coarse bits can remain in the dough; use finely milled bran. Allergens: contains wheat (gluten).
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