High-Fibre Bran Loaf

I made a fresh batch of granola yesterday, so I decided to incorporate some of it into this bread. But since the granola was relatively sweet, I only used half the amount and then added pumpkin seeds to fill in the rest of the amount. I would have also liked to have put in some flax seeds, but I couldn't find them, so they didn't make it into this rendition, but I've recommended them so I remember to try to include them next time.

High-Fibre Bread

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

Ingredients

• 280g hard (strong/high grade/bread) whole wheat flour
• 2 1/4 tsp. active dry yeast
• 2 tsp. coarse sea salt
• 2 c. warm water
• 250g sourdough discard (optional)
• 1/4 c. butter
• 2 Tbsp. honey
• 1/2 c. granola (or 1/4 c. granola + 1/4 c. pumpkin seeds)
• 2 Tbsp. flax seeds (optional)
• 1/2 c. wheat germ
• 1 Tbsp. wheat bran
• grated zest of 1 orange
• 400-500g hard (strong/high grade/bread) flour

Directions

1. Combine the whole wheat flour, yeast, salt, warm water, and sourdough discard (if using) and mix well.
2. Add the butter, honey, granola, flax seeds (if using), wheat germ, wheat bran, and orange zest and mix thoroughly.
3. Gradually work in the white flour until a soft dough forms.
4. Turn the dough out onto a floured surface and knead, working in more flour as needed, for 20-30 minutes.
5. Shape into a ball and place in a covered bowl to rise (60-90 minutes).
6. Knock the dough back, divide into two equal portions, and round each one.
7. Cover and allow to rest for 5-10 minutes.
8. Meanwhile, grease two 20x10cm (8x4") loaf pans.
9. Shape the dough balls into loaves and place, seam-side-down, into the prepared loaf pans.
10. Cover and allow to rise for 30-45 minutes.
11. Preheat oven to 200°C (400°F).
12. Bake at 200°C (400°F) for 15-20 minutes.
13. Reduce temperature to 180°C (350°F) and bake until done (5-15 minutes longer).
14. Allow to cool in pans for 5-10 minutes, then turn onto wire racks to cool.