Chef BRAN LOAF

Bran Loaf

Home Baking

BRAN LOAF

Ingredients ( makes 10-12 slices)

1 mug Plain flour
1 mug milk - 1 1/2 mugs depending on bran used
1 mug All-Bran (NOT FLAKES)
1 mug dried mixed fruit
¼ mug sugar, preferable demerara (reduce the sugar to a couple of level dessert spoons only if making the luxury version)
1 tsp baking powder

Added luxury

10 - 12 Glace Cherries (halved)
6 dried Apricots cut into cubes (sultana size)
80g mixed nuts Almonds and Walnuts.

Preparation

Preparation Time 20min, plus 2-3 hours for mixture absorption

Cooking Time 1 hour, 20 min

Oven Temperature190c / 375f / gas mark 5 Fan assisted 170c

Method

This is a nice healthy option for a cake. It contains no butter or eggs so no need to cream before adding other ingredients. My version contains only a ¼ of the sugar than other recipes state but for this cake it works well. If you are not used to making cakes then this is a good one to start with as it is one of the simplest cakes to make. Cherries, Apricots and Nuts are an optional extra but these have proved to be added favourite. This cake is ideal for a breakfast slice or with a mid-morning cup of tea. Some like to add butter to a slice of this cake but whatever takes your preference.

This is a easy bake, great for a beginner and the loaf will last a week if kept wrapped in cling film. You can also freeze the loaf to consume at a later date.

 

Preparation method

Place a mug of each All-Bran into a bowl and crush it with your hands. Add the, dried fruit and milk into a bowl

Add ¼ mug of Sugar or less if making the luxury version. AT this stage also add any additional dried fruit such as Glace Cherries, Apricots (If luxury version) and mix well.

Put the bowl to one side or in the fridge for 2-3 hours allowing for the All-Bran to absorb the milk. During this time take the mixture out and stir to help break up the bran. Or leave this overnight

After the All-Bran has absorb the milk add chopped nuts (if luxury version) the flour and baking power

Place mixture into a greased/ buttered 1lb loaf tin, and cover loosely with foil allowing enough room for the loaf to rise. (DO NOT use greaseproof paper or tin linings as the loaf will stick!)

Pre-heat your oven to 190c / 375f / gas mark 5 Fan assisted 170c

Bake in the oven for 1 ¼ hours then remove the foil and bake for a further 5-7 minutes

Remove loaf from the tin and rest on a wire cake stand and cover with the foil.

Once cold you can wrap in in cling film for storage, freeze it for a later date or just cut into slices and eat. A wrapped loaf will last 7-10 days. (DO NOT put in the fridge! Like any bread of cake placing in a fridge will make it go off faster)

Comments

By submitting this form, you agree to the terms and conditions.

 

Advertise Here