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Heritage Flour Recipes #2: Fermented Bran Sourdough Bread

Home » Baking with Scottish heritage flour » Heritage Flour Recipes #2: Fermented Bran Sourdough Bread


Andrew’s unique recipe for fermented bran sourdough wholemeal bread is a way of making a lighter loaf with wholemeal flour without sacrificing any nutritional quality. Indeed, fermenting the bran separately produces valuable by-products of nutritional relevance, not to mention wonderful flavour. Equipped with a sieve and a little skill, you need never buy refined white flour again.


To make one small loaf
Stage 1: Sift the flour
350 g wholemeal flour
Sift through a fairly fine sieve to produce:
50 g bran
300 g sifted flour
Stage 2: Ferment the bran
50 g bran
10 g rye sourdough starter
200 ml warm water (35°C)
260 g
Ferment overnight.
Stage 3: Make a production sourdough
55 g wheat sourdough starter
50 g sifted flour
15 g wholemeal flour (or bran if you have extra)
40 ml warm water (35°C)
160 g
Ferment for 4 hours at room temp or 12-16 hours in a cool place.
Stage 4: Make the final dough
150 g production sourdough
250 g sifted flour
4 g salt
150 g fermented bran water (top up with plain water if necessary)
70 g drained fermented bran
624 g
Sift wholemeal flour to produce bran and sifted flour. Ferment the bran as specified.
In the morning, squeeze the bran out of the water. Use the fermented bran water to make the final dough, adding extra water if necessary.
Flatten the dough piece into a rectangle (portrait orientation). Spread the fermented bran evenly over the surface.
Roll up from the top towards your body, trying to keep a reasonable amount of tension in the dough without splitting it. If using a tin, drop the dough piece in with the seam downwards. If using a proving basket, dip the dough piece in rice flour and place in a basket seam upwards.
Prove under cover for 4-6 hours, depending on the vigour of your sourdough. Bake in a fairly hot oven for 10 minutes, then drop the temperature by about 20°C and continue for another 20 minutes or so.