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Baking
Bran and Wheat Bread with Overnight Levain
Fragrant homemade bread made with an overnight levain, bran, and honey, perfect for serving with soups or for morning toast.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix the levain, cover, and refrigerate for 12–14 hours.
2
The ready levain will triple in volume and become bubbly.
3
Combine the water, salt, honey, and oil. Add the levain, flour, and bran.
4
Knead for 15 minutes until elastic.
5
Cover and let rise in a warm spot for 1.5–2 hours.
6
Shape into a loaf, place in a pan, and let proof for 40–50 minutes.
7
Bake at 200 °C for 35–45 minutes. Cover with foil if it browns too quickly.
8
Cool on its side so it doesn't deflate.
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