This is a really interesting quick bread. It contains hardly any flour! Wheat bran is the main dry ingredient, with a little flour and cornmeal added in for good measure. It's relatively sweet and rich and can be dressed up with nuts, raisins, dates, or a combination of all of the above. Definitely more of a dessert than a sandwich bread. But it is, at least, a high fibre one!

I ended up adding a bit of sourdough starter and an extra tablespoon of cornmeal to my rendition of this loaf, but both are entirely optional. (I mostly just really needed to use up some starter.)

Butter Bran Bread

Slightly adapted from Bernard Clayton's New Complete Book of Breads

Ingredients

• 1/2 c. butter
• 1/2 c. sugar
• 2 large eggs
• 2 c. wheat bran
• 250g sourdough discard @ 100% hydration (optional)
• 2/3 c. whole wheat flour
• 5-6 Tbsp. cornmeal
• 1/4 tsp. coarse sea salt, ground
• 1/2 Tbsp. baking powder
• 1 c. milk
• 1 c. raisins, walnuts, and/or chopped dates

Directions

1. Grease and flour a 23x13cm (9x5") loaf pan and preheat oven to 190°F (375°F).
2. Cream the butter and sugar together.
3. Beat in the eggs, one at a time.
4. Mix in the wheat bran.
5. Stir in the sourdough starter.
6. Add the flour, cornmeal, and salt and sift in the baking powder on top.
7. Stir to mix well.
8. Mix in the milk to form a fairly thick batter.
9. Stir in the raisins, nuts, and/or dates.
10. Pour the batter into the prepared pan and smooth the top.
11. Bake at 190°C (375°F) for ~45 minutes.
12. Cool in pan for 10 minutes, then (carefully) turn out onto wire rack to finish cooling.