Bran Bread

500 g/11/4 lb wholemeal bread flour
100 g/4 oz bran
15 g/1/2 or sea salt
25 g/1 oz Muscovado sugar
25 g/1 oz fresh yeast
450 g/3/4 pint lukewarm water
1 tablespoon corn oil
Topping:
2 tablespoons cold water
pinch of salt
2 tablespoons rolled oats

Put the flour, bran, salt and sugar in a warm bowl and mix well. Blend the yeast with a little of the water and leave until frothy. Then add to the dry ingredients with the oil and the remaining water. Mix to a firm dough.

Turn out on to a lightly floured surface and knead for 5 minutes until smooth. Shape the dough into a ball and place in a greased polythene bag. Tie loosely and leave in a warm place for about 1 to 11/2 hours until doubled in size.

Remove the dough and knead again on the floured surface for 5 minutes, then divide in half. Shape each piece of dough and place in greased, warmed 450 g/1 lb loaf tins, tucking in the corners lightly but firmly. Cover with greased polythene and leave in a warm place for about 30 minutes until the dough rises to the tops of the tins.

Mix the cold water and salt together, then brush over the tops of the loaves and sprinkle with the oats. Bake in a preheated hot oven (230 °C/ 450 °F, Gas Mark 8) for 35 minutes until well-risen and crisp. Turn the loaves out on to a wire rack and leave to cool.

MAKES two 450 g/1 lb loaves