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Ingredients

How to make it

  • Whisk together the first four (wet) ingredients until salt is dissolved. Set aside.
  • Sift the flours and roughly blend the rest of the dry ingredients (except the bran).
  • Using the dough hooks on your blender, thoroughly mix together the flours and the liquid. Using a spatula scrape up from the bottom to make sure all is blended. Knead with the blender for ten minutes. If you prefer you may knead by hand. The dough should be smooth when you are done.
  • Form in to a ball in a large bowl, cover, and let rise for at least an hour until doubled in bulk.
  • Preheat oven to 350 F.
  • Line a bread pan with parchment paper.
  • Generously flour your work surface and your hands and dump the dough on to the work surface. Sprinkle the reserved bran on the surface.
  • Flatten to a thick rectangle about an inch thick, ten inches wide and twelve long.
  • Tightly roll the dough in to a log loaf, and place in the pan.
  • Bake for an hour or five minutes more to reach an internal temperature of 200 degrees Fahrenheit.
  • Let cool on a rack then enjoy. You may store on the counter, in the fridge or the freezer depending on how long you think the loaf will last. I describe the storage options in the description.

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