Who’s excited that school starts next week? I know I’ll miss the slow, lazy days of summer, but I admit I’m looking forward to fall weather and a little routine.
So I was thinking about lunch box ideas for my kids and remembered this bread recipe that Marian Tindall wrote about years ago in Culinary Thymes.
Buttermilk Bran Bread is great for kids (and everyone else) because it’s made with bran cereal and therefore loaded with fiber, which keeps little tummies satisfied longer. Of course there are no preservatives or artificial ingredients in the recipe. It’s made with honey too, giving it the lightest tinge of sweetness that’s easy on the young palate.
Buttermilk Bran Bread makes a great sandwich for the lunch box. Ham, roast beef, grilled cheese, the possibilities are endless. But my preference is turkey: a very thin spread of mayo, Emil’s smoked turkey (nitrate-free), a slice of Havarti, lightly salted tomatoes and a few leaves of basil from the herb garden.
And for breakfast, it makes great toast, spread with strawberry preserves, orange marmalade or honey.
There are few things better than homemade bread. The smell of it baking in the oven is just divine!
I hope you enjoy this recipe. -alyce eyster
Photo: Ralph Smith
Styling: Julie Hettiger
- 3 packages active dry yeast (or 2 Tblsp plus ¾ tsp)
- ½ cup warm water (110 -115 degrees F)
- 2 cups warm buttermilk
- 1 cup honey
- 3 Tblsp wheat germ
- 2 tsp salt
- ½ cup melted unsalted butter
- 3 large eggs, lightly beaten
- 3 cups whole bran cereal
- 7-8 cups unbleached bread flour
- melted butter for pans
- Sprinkle yeast over warm water in a large mixing bowl. Stir with a fork until dissolved.
- Blend in the buttermilk, honey, wheat germ, salt, butter and eggs. Stir in bran and 3 cups flour, beating until smooth. Add sufficient flour to make a soft, workable dough.
- Turn dough out on a floured surface and knead until smooth and elastic, about 10 minutes. Place in warm greased bowl, turning to coat top. Cover loosely with with plastic wrap and towel. Let double, about 1½ hours.
- Punch down and divide in 3 portions. Shape in loaves and place in a buttered 8 x 4 x 2" pans. Cover and let rise until doubled, about 1 hour.
- Bake in a preheated 375 degree oven, 40 minutes. Remove and turn out to cool on wire racks and brush with melted butter, if a softer crust is desired.