Fibre rich All-Bran® Bread

Jacqueline Alwill

Brown Paper Nutrition

Sweet or savoury – take your pick! Whichever topping you choose to team with All-Bran® Bread your digestive system will be thanking you for the delicious serving of gut loving fibre in this bread. A great recipe to make on a Sunday, slice some, eat some and freeze some so you’re never without a fibre rich meal during the week.

+ This is a partnered post with Kellogg’s Australia – all thoughts and opinions expressed are the author’s own.

All-Bran® Bread

Makes 1 Loaf : Serves 12

Prep time: 15 minutes

Cook time: 40 minutes

3 cups Kellogg’s® All-Bran Original

1 1/2 cups (375ml) milk

1/4 cup (60ml) olive or coconut oil

3 free range eggs

pinch sea salt

2 teaspoons baking powder

1/2 teaspoon bicarbonate soda

2 tablespoons linseeds

1/2 cup sunflower seeds

1/4 cup pepitas

2 tablespoons chia seeds

1 1/2 cups wholemeal plain or spelt flour

Heat oven to 180C and line a 22x12cm loaf tin with greaseproof paper.

Combine Kellogg’s All-Bran and milk in a medium sized bowl, stir then set aside to absorb for 10 minutes.

In a large bowl whisk together oil, eggs, sea salt, baking powder and bicarbonate soda until creamy, then add linseeds, sunflower seeds, pepitas, chia and mix.

Add All-Bran and milk combination and spelt flour to the large bowl and mix well.

Pour into lined loaf tin and place in oven to cook for 40 minutes.

Allow loaf to cool in tin for 15 minutes, then transfer to a wire rack to cool completely.

Slice and serve with your choice of savoury or sweet toppings.

 

 

+ This is a partnered post with Kellogg’s Australia – all thoughts and opinions expressed are the author’s own.