Kellogg's - "Bran New Idea" Book

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Bran Bread

Cooking time 30-40 minutes, Yield 2 loaves

  • 1½ lbs strong white or brown flour 675g
  • 2oz All Bran cereal 50g
  • ½ox sugar 15g
  • ½oz of margarine 15g
  • ½oz teas salt ½ a 5 ml sp
  • 25mg. Vitamin “C” tablet 1 x 25mg
  • Three quarter pint of water 425ml

Measure quarter pint of water into a bowl and dissolve half the sugar into the water. Add the yeast and whisk with a fork. Leave to stand in a warm place for 10-15 minutes until the mixture becomes frothy.

In a large warmed bowl, rub the fat in the salt, flour and the remaining sugar. Crush the vitamin “C” tablet and add to the flour. Pour the yeast liquid and the remaining water into the flour and mix thoroughly until the dough is smooth and leaves the side of the bowl clean. Turn the dough onto a lightly floured surface, then add The “All Bran” and knead for 10 minutes.

Place the dough back into the bowl and cover loosely with a plastic bag. Leave in a warm place to rise to double in size. When the dough is ready, turn onto a lightly floured surface and knead gently for 3-4 minutes.
Divide the dough into six equal size pieces and make two plaited loaves.

Place the loaves on a greased baking tray then leave in a warm place to rise for about 30 minutes, bush with milk.
Bake in a very hot oven gas mark 9 [240°C 475°F] for about 30-40 minutes. When the loaf is cooked it should sound hollow, to check, tap underneath with your knuckles. Leave on a wire rack to cool.

Glazes, with these you can vary the crust on your loaf.

Soft crust; Dust the loaf with flour before baking. Wrap the baked loaf in a cloth while cooling.
Crisp crust; Bush he risen dough lightly with water, or salty water.
Golden brown crust; Brush the risen dough with one egg or one egg yolk beaten with a little milk or melted margarine.

Toppings
Cracked or nibbled wheat. Fine or medium oatmeal, oat flakes, rolled oats, poppy seeds, fennel, aniseed, caraway, cumin, sesame, drill or coriander. All these can be sprinkled onto the loaf to add interest and variety {note, seeds will stay in place better if the dough is first brushed with glaze].

Bran Tea Bread

Cooking time 15-20 minutes, Yield 1 loaf

  • 1ib plain flour 450g
  • 4oz icing sugar (sieved) 100g
  • 3oz All Bran cereals 75g
  • 1oz sugar 25g
  • 1oz fresh yeast blended in lukewarm water (¼ pint) 150g Or
  • One teaspoon sugar blended in lukewarm water (¼ pint) and sprinkle one level tablespoon dried yeast on One 15 ml sp and 150ml
  • 1 egg [beaten] 1
  • ¼ pint of milk 150ml
  • Grated rind of half an orange
  • 1 level teas salt 1 level 5ml sp
  • A little hot water
  • Chopped glace cherries, glaze pineapple and angelica

Put All Bran and milk into a basin and leave for 10 minutes. Sieve flour and salt into a basin. Mix in the sugar and orange rind. Add egg and yeast to the liquid. Add the bran mixture. Mix well until the dough leaves the sides of the basin and makes a soft ball. Knead on a lightly floured board until the dough is firm. Place in a greased polythene bag, lightly tied, or a greased saucepan with a lid. Place to one side and allow to double in size or until the dough springs back when pressed with a floured finger. Turn the risen dough onto a floured board and knead lightly for 1 or 2 minutes then divide into three. Roll out into ropes about 15 inches long [38 cm] long.

Make into a plait and join the two ends together to make a ring. Place on a greased baking tray in a polythene bag and allow to rise for about 15 minutes. Remove from the bag and bake in a hot oven, gas mark 7 [220°C 425°F] for about 15-20 minutes and allow to cool. Mix the icing sugar with a little hot water to give a coating consistency, and trickle over the tea bread, then sprinkle with glaze fruits and angelica to finish.