Bran in the store but as always happens, yesterday come and lie bran, but only with cranberries and lingonberries. Found only such what it is and how... very first time doing such. They're like chips, crunchy and fragile, I crushed them with a rolling pin and that'll be that. In fact, it seemed to me that even as it tastes better, or maybe just thought )))) And the berries I'll take, I'll try to make sweet buns with bran ))))

Sift flour and mix with yeast, salt, sugar, bran, additives.

Pour warm water and beer, knead the dough. Long knead not necessary, the dough consistency is not thick, very viscous and terribly sticky, but a lot of flour is not necessary. Hands well lubricated with vegetable oil, coat the dough on all sides, put in pot, cover with the cling film or towel and leave to rise in a warm place,

while no increase in the amount of two times, depending on the flour and conditions that are 40-60 minutes, and maybe more.

Then the risen dough punch down, put in loaf pan or cake pan, greased with vegetable oil and again let rise 40-60 minutes, maybe more or less, in General, also, while no increase in volume twice.

Then put maaaalenkie pieces of butter and bake in preheated oven for 1 hour to 1.5 hours at 180 degrees. All, again, depends on the oven. Readiness check splinter, have good and easy to get on and off dry, well maybe a little with dry crumbs. Less than an hour I've never baked, sometimes an hour and sometimes 1.5 standing. Apparently the quality of the products also depends. If the top will be very brown, cover with paper or foil. For 5-7 minutes before end of baking you can sprinkle with grated Parmesan, will be a pleasant fragrant cheese crust.