How many busy Mum’s out there are skipping breakfast due to the usual mad morning rush? No need anymore with this fantastic ‘breakfast on-the-go’ recipe!
Simple Breakfast Bran Loaf – makes approx. 10 slices
This is a recipe that I originally had from my Sister many years ago and I have never had it go wrong! It is so simple to make. It has the added benefit of containing approx. 50% of the daily recommended amount of fibre for adults per two slices. I’d suggest just 1 slice per day to see how your tum reacts to the bran content initally if you are dramatically increasing your fibre content – don’t forget you are eating fibre throughout the day in other foods….
You will need:
6oz/170g (1pt if using measuring jug rather than scales) of All Bran Breakfast Cereal (I use Kelloggs)
10 oz/280g (3/4 pint if using jug) of dried fruit – (I use sultanas and occassionally add in some cranberries if I have them to hand)
3oz/85g (3-4 floz if using a jug) of Sugar – I use fruit sugar as it is a low GI ingredient and perfect when baking with fruit but you can use brown sugar
4oz/115g (7floz if using Jug) Self-Raising Flour
1/2 pint of Milk
Instructions:
1. Mix dry ingredients well in a large bowl and add milk
2. Cover bowl with a clean tea towel and leave to stand for 1 hour 30 minutes
3. Mix again and then transfer mixture to a well greased and lined loaf tin (base approx. 3.5″x7″) – sprinkle a little brown sugar on the top if you like it sweet!
4. Place in a pre-heated oven on 130 degrees for about an hour. Depending on your oven it is worth checking after 45 minutes (I have to leave mine in for 1 hour 15 minutes as I have a fan oven and reduce my heat to 120 degrees)
5. Leave to cool and then turn out on a wire rack to cool further.
How simple is that?
Top Tip 1 – Store upside down in an airtight container to retain moisture
Top Tip 2 – I discovered ‘Wiltons Cake Release’ earlier this year and have never had to grease and line a tin in the traditional way since. It is so simple just squirt a little in tin and rub round evenly with fingers – no need to line. I would add that initially I wasn’t sure about it as it contains dreaded ‘e’ numbers but when I realised how little I would use and also that it wasn’t actually in the thing I was baking I decided to give it a go and I am so glad I did – it has never let me down!
* Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practise makes perfect!
If you have baked the Breakfast Bran Loaf please do share with friends and/or let me know how it goes in the comments below, and don’t forget to subscribe if you enjoyed this recipe!
[…] – Breakfasts consist of Bran Loaf, Pancakes, Cereals, Toast or Omelette and Fruit […]