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Beet and Bran Breakfast Loaf, Muffins |
What to do with a sack of wheat bran? My first attempt at something was to make bran flakes which turned out, quite simply, to be an utter disaster. In fact, I wish I remembered to take a photo of it, as it was the most horrific, poo-on-a-baking-sheet type mess I think I've ever committed. So for attempt number two, something less tricky: a bran loaf!
The recipe is fairly straightforward - a basic, sweetened quick bread - but I added some roasted beet puree to keep the loaf moist and to add some sweetness. Now if that sounds like a peculiar addition, let me remind you that a true red velvet cake gets its famous color from the same ingredient. This time I added some raisins and sunflower seeds, but I should think any dried fruits or nuts should do just as well.
If I ever get this bran-flake-thing sorted out, or, better, if I undergo a similarly spectacular failure, I'll be sure to post it up here.
Beet and Bran Breakfast Loaf
2 cups wheat bran
1 cup oat bran
1 cup flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
2/3 cup honey
1/3 cup canola oil
2/3 cups yogurt
1 teaspoon vanilla and/or almond extract
2 cups roasted and pureed beets (about two large beets)
Prepare the beets: trim their tops, then put them on a sheet of aluminum foil. Rub a teaspoon of oil onto them, then wrap them tightly with the foil. Roast at 450° for about 40 minutes, until a knife easily pierces them. Let the beets cool, then rub off their skins, which should come off easily. Mash the beets and/or work them over in a food processor with a splash of water and perhaps a little melted jam or honey.
Once the puree is done, combine the wheat bran, oat bran, flour, baking soda, baking powder, and salt in a large bowl. Beat the eggs with the yogurt, oil, honey, and extracts, and then mix this into the dry ingredients. If adding dried fruit or nuts, mix them in at this point.
Pour this into a prepared loaf pan and bake at 375°. Extra batter (I always have extra) can be baked in muffin tins to make bran muffins.
2 cups wheat bran
1 cup oat bran
1 cup flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
2/3 cup honey
1/3 cup canola oil
2/3 cups yogurt
1 teaspoon vanilla and/or almond extract
2 cups roasted and pureed beets (about two large beets)
Prepare the beets: trim their tops, then put them on a sheet of aluminum foil. Rub a teaspoon of oil onto them, then wrap them tightly with the foil. Roast at 450° for about 40 minutes, until a knife easily pierces them. Let the beets cool, then rub off their skins, which should come off easily. Mash the beets and/or work them over in a food processor with a splash of water and perhaps a little melted jam or honey.
Once the puree is done, combine the wheat bran, oat bran, flour, baking soda, baking powder, and salt in a large bowl. Beat the eggs with the yogurt, oil, honey, and extracts, and then mix this into the dry ingredients. If adding dried fruit or nuts, mix them in at this point.
Pour this into a prepared loaf pan and bake at 375°. Extra batter (I always have extra) can be baked in muffin tins to make bran muffins.
