Bran Bread with Cinnamon and Currants
A hearty, maple-sweetened yeast bran and oat bread, scented with orange and cinnamon and laced throughout with currants.
1/2 cup orange liqueur
3/4 cup currants, chopped
1 1/4 cups milk
1 cup water
1/2 cup butter or margarine
6 tablespoons pure maple syrup
1 1/2 cups all-purpose or bread flour
2 cups bran flakes
1 cup quick-cooking oats
3 tablespoons packed brown sugar
2 tablespoons ground cinnamon
1 tablespoon salt
3 (0.25-ounce) packages active dry yeast or 7 1/2 teaspoons active dry yeast
6 large egg whites
1/2 cup all-purpose or bread flour
6 cups all-purpose or bread flour
1 large egg
2 teaspoons water
3 tablespoons granulated sugar
1 teaspoon powder sugar
- Pour orange liqueur over chopped currants in a small bowl; let stand 1 hour.
- Heat milk, 1 cup water, butter, and maple syrup in a small saucepan to 120°F (50°C).
- Mix together 1 1/2 cups flour, bran, quick cooking oatmeal, brown sugar, cinnamon, salt, and yeast in a large mixer bowl. Gradually stir in the warm milk mixture. Beat with an electric mixer at medium speed for 2 minutes. Add egg whites and 1/2 cup flour and beat 2 more minutes. Stir in the currants with the liqueur. By hand, fold in up to 6 cups flour to make a stiff dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place the dough in a large oiled bowl and turn to coat with oil. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- Punch the dough down and divide in half. Roll out each half into a 15x9-inch rectangle. Starting at a short side, roll up each rectangle into a loaf and place in a buttered loaf pan. Cover and let rise in a warm place for 1 hour.
- Preheat oven to 375°F (190°C).
- Beat egg and 2 teaspoons water in a small bowl. Brush the top of each loaf with the egg wash. Sprinkle the tops with 3 teaspoons sugar mixed with 1 teaspoon powdered sugar.
- Bake until crusty brown, about 45 minutes. Cool slightly and remove from pans. Cool completely on wire racks.
Makes 2 loaves.