Where on earth can I buy bran?

Swan_2

rosie383 wrote: »

Mrs Veg Plot, unfortunately we don't have a Morrison's anywhere near us.

I will post the recipe for Algerian Khobs Dar if you want. Depends what you are after. The khobs dar is a nice round light, crispy on the outside, fluffy on the inside type loaf, and kisra is the more everyday, flat, quite firm and crispy one.

oh they both sound good, I like your descriptions

the one I saw on telly was a fluffy-looking loaf, but I love flatbread too, when you've time & if you're willing can you post both?


sorry, bet you didn't think you were in for this when you asked about bran

rosie383

1kg semolina flour
1 cup oil
1 dsp yeast ( sugar and warm water )
1 tsp salt
1 cup milk
egg to glaze.

Make up yeast mixture in maybe 1/5 cup warm water.
Mix remaining ingredients with a wee bit of warm water to make it workable.
Knead well. Should be a bit wet.
Add yeast mixture. Knead +++++++++++!
This really gives you a good workout. It may seem too wet to begin with, but just keep at it until it is a nice springy dough.
Use a big baking tray and flatten the dough out to about 1" thick.
Leave to prove.
!!!!! all over with a fork. Brush with beaten egg.
Leave to rise again for maybe 10 mins. Bake in hot oven until nice and dark golden brown IYKWIM.

This is a very versatile bread. Would be eaten with soup during Ramadhan, with jam for breakfast with coffee. Just cut open with a slice of cheese in the middle with a glass of milk for lunch. Whatever really.

rosie383

The Kisra ( the hard one) is one of those breads that you maybe have to make 'wrong' quite a few times until you get the knack for it, but I will post it anyway in case anyone wants to give it a go.
Oops, just been summonsed! Will have to do it later!

Swan_2

thank you Rosie, the Khobs Dar sounds delicious

although I've got a breadmaker I love making rustic bread by hand, the kneading's very theraputic & I love the transformation from rough sticky mass to smooth, soft springy dough, so this sounds like my kind of bread

I'll have to pay my local Halal shop a visit to get some semolina flour, I've only coarse semolina in the cupboard just now

I'm really looking forward to trying this

Swan_2

rosie383 wrote: »

The Kisra ( the hard one) is one of those breads that you maybe have to make 'wrong' quite a few times until you get the knack for it, but I will post it anyway in case anyone wants to give it a go.
Oops, just been summonsed! Will have to do it later!

that'd be great Rosie

rosie383

500g semolina ( Coarse is best but fine is ok)
1 1/2 tsp salt
1/4 cup veg oil ( you can use a bit of olive oil too)
1 tsp dried yeast ( I use the wee bally one as I like the flavour of it)
Warm water.

Semolina in bowl. Rub in oil.
Add salt, yeast and warm water. Just add enough water to make a dough. If you make it too wet to begin with, you can't really rescue it by adding more flour. You can always add a wee bit more as you need it.
Knead it just until it comes together in a nice smooth lump. Leave to sit in bowl for about 10 minutes.
Divide in half and flatten out with rolling pin or the heel of your hand until it is maybe dinner plate size. Cook on a griddle ( quite hot) until nicely golden on one side, turn it over and cook other side.

Swan_2

thank you so much Rosie, that one sounds excellent too

I've got some coarse semolina in so might give it a go over the weekend


thanks also for the warning that these can be tricky to make, I won't give up if my first attempts aren't perfect

rosie383

Swan, I see from above that you have coarse semolina in the cupboard. Just use that. Does the same job. Most times I only have the coarse one in. I have fine at the mo, as it was cheaper in Sainsbugs, in the world foods bit.

Swan_2

rosie383 wrote: »

Swan, I see from above that you have coarse semolina in the cupboard. Just use that. Does the same job. Most times I only have the coarse one in. I have fine at the mo, as it was cheaper in Sainsbugs, in the world foods bit.

thanks for that Rosie

now, which one to try first? decisions decisons

ariba10

Bran in supermarkets is sometimes found on the breakfast cereal isle.

We usually add some Oat bran to porridge oats before we cook it.