I’m always amazed at how many recipes are out there for something as simple as sourdough bread. Because, at first glance, one would think there were only a finite number of ingredients you could add to the basic 4 ingredients that constitute a sourdough loaf. The basic ingredients being – flour, salt, sourdough starter (yeast), and water. But no, there are as many recipes for sourdough bread as there are for stew. (Well, maybe not as many. But pretty darn close!) I guess it’s because you can stick all kinds of different grains, fats, seeds, nuts, herbs, spices, sweeteners, etc. into a basic sourdough bread dough. And in this recipe, the addition of molasses and all-bran cereal (high in fiber and psyllium BTW) definitely add a lovely, deep rich color to the bread. Plus, a slightly sweet, slightly nutty flavor generally associated with whole grains. And of course there’s some whole-wheat flour in the mix too. Which only makes for a healthier and tastier product.

Now for some, the taste of bran is not to their liking. But for me, I absolutely love the taste of bran. In fact, bran muffins are my favorite kind of muffin. So, when I went to look up the recipe on this site for my favorite muffins, I realized I had never posted the recipe. But in all honesty, the thing that stops me from making and eating these fabulous muffins more frequently, is that they contain a great deal of sugar and vegetable oil. Much more than in this bread. So, when I eat this bread, I still get that beautiful bran flavor I love, without the guilt I feel when I eat a bran muffin.

But please don’t let me stop you from making bran muffins. They are so, so delicious. (See recipe below.) It’s just that I’m basically old. And staying as far away from sugar and fat is my ultimate goal. Unfortunately, one that I generally ignore in favor of living life to the fullest. But I’m still cognizant of the fact that I should restrict my sugar and fat intake in favor of a long life and a healthy body. (Why does this have to be so difficult?) Anyway, the gist of all this verbiage is – make this bread, and if you are younger than 40 – make the muffins too!

As always, live your life like it was the main event. Because – bottom line – it is! (The dress rehearsal was cancelled because of covid-19!) So, dance when the spirit moves. Sing at the top of your lungs in the shower. Kiss your spouse like it’s the first and last time. And cook like you and Julia were soul sisters or sister and brother. Life is short. Too damn short! Experience the joy NOW. Peace and love to all.

1 c. sourdough starter discard

1 c. warm milk (I use whole milk)  

1 pkg. or 1 T. active dry yeast

¼ c. molasses

1 lg. egg

3 T. unsalted butter, room temperature

1½ tsp. kosher salt

1½ c. whole-bran cereal (I use Kellogg’s All-Bran Buds)

1½ c. whole-wheat flour

1½ -2 c. unbleached all-purpose flour

veggie oil

Place sourdough starter discard in the bowl of your stand mixer. Add the warm milk, yeast, molasses, egg, butter, salt, and whole-bran cereal. Mix with the dough hook and let sit for 15 minutes. (This allows the bran buds to partially soften.)

Add the whole wheat flour and mix well. Add enough of the all-purpose flour to produce a smooth and elastic dough that cleans the sides of the bowl.

Pour a bit of oil around the dough, and using your hands and a stiff rubber spatula, form the dough into a completely greased ball. Cover with plastic wrap and place in a warm place for about 90 minutes or until doubled in size.

Punch down the dough, halve it, and form into 2 loaf shapes. (Don’t worry if there are still little hard pieces of bran buds in the dough. They will soften as they bake.) Place in 2 – 8½ x 4½ greased loaf pans. (There is too much dough in this recipe for 1 standard (9 x 5-inch) loaf pan. So more than one pan is needed. But of course, you can choose whichever size loaf pans you want to use. Just change the baking time accordingly.)

Cover pans with tea towels or greased plastic wrap and let rise in a warm place for about 90 minutes. (You want the dough to rise a bit, but not too much. So, you can always give it the poke test. According to the experts at King Arthur flour, “Lightly flour your index finger and press it gently into the dough, about to the bed of your fingernail. If the indentation remains and doesn’t spring back/fill in, then the bread is well risen and ready for the oven”.)

Bake in a pre-heated 375-degree oven for 30 to 40 minutes or until golden brown and sounds hollow when tapped with your fingers. The internal temperature should reach at least 200 degrees.

Remove from oven and turn out of pans immediately. Cool completely before slicing. Store in an airtight container. Absolutely wonderful toasted and spread with peanut butter and jelly. Lightly spread with peanut butter and jelly, of course!

SIX WEEK BRAN MUFFINS

3 c. all-bran cereal (I use Kellogg’s All-Bran Buds)

1 c. boiling water

½ c. vegetable oil

1½ c. granulated sugar

2 c. buttermilk

2 lg. eggs

2½ c. unbleached all-purpose flour

2½ tsp. baking soda

1 tsp. kosher salt

Place the all-bran cereal in a large mixing bowl. Pour the boiling water over the cereal, stir, and let sit for at least 10 minutes. Add the oil, sugar, buttermilk, and eggs. Stir until well combined.

In a separate bowl, whisk the flour, baking soda, and salt together. Add to the cereal mixture and stirring only until combined.

Using a large ice cream scoop, drop balls of batter into greased muffin pans. Bake in a pre-heated 400-degree oven for 20 minutes or until a pick inserted into a muffin comes out clean. Remove from oven and let cool on a wire rack. Store in an airtight container. Makes about 2½ dozen.

The muffin batter will happily reside in your refrigerator for up to 6 weeks. Thus, the name Six Week Bran Muffins.

And thank you again (Auntie) Evelyn for this wonderful recipe. It still produces the best bran muffins I ever tasted. And as always, love and hugs to you and (Uncle) Dan. (Dan and Evelyn are my kid’s uncle and aunt. And two of the grandest people you could ever hope to meet.)