Well this is the last of the bran bread, and I must say that it's grown on me. I went from not enjoying the stuff to actually wanting to eat it. Bran has got a weirdly addictive bland flavor and it's awesome. This loaf was actually the only bran bread baked like some real bread. The others didn't have any yeast so they were simply mix it up, put it in a pan, and let it bake. I think that helps this bread a lot because the name itself can be a little intimidating. The yeast, and allowing it to rise, gives the bread a lot more air in the loaf so it doesn't seem as dense and dry as other bran loaves.
The recipe was pretty straightforward, whole wheat flower, bran, yeast, the usual other stuff, but with a surprise ingredient of orange zest. You can definitely taste it in the final loaf and it reminds me of the caraway seed bread I made a bit ago that also had orange in it. I only put a little in, but the recipe calls for the zest of a whole orange, which I feel would have been extremely overpowering. But maybe that's the key to getting people to eat something called high-fiber bran loaf. I feel like it's not most people's cup of tea but it turned out really well. It's nice and soft with a good color and as already mentioned, good flavor.
This was a good finale to bran bread. One of my favorite breads to eat is Harper's Homemade Bran Bread but you can barely taste any bran when you compare it to these loaves I made. That loaf is also a lot moister, which makes me skeptical of just how much bran is in there. Hopefully I'm completely wrong and they just have the secret to make bran bread incredible tasting (which that bread is). I'm now going to move onto whole wheat recipes, there's a little over two weeks worth, so it should be about mid February before we finally get to rye breads!
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