This makes a nice loaf of sourdough breakfast bread (recipe makes one loaf). No actual raisin bran cereal is included, but rather wheat bran and raisins give the bread a unique flavor and moistness. It tends to keep quite well.
Combine 1/4 c. bran and 1/4 c. water and let stand, covered, for approximately 8 hours.
Combine finished bran mixture with 1 c. wet sourdough culture (it works best to feed your culture and let it proof overnight, so that it's good and active), 1 1/2 t. salt, 1 c. water, and 1 T. sugar. Mix in 1 c. whole wheat flour and 2 1/2 c. unbleached white flour and knead by hand or with dough mixer.
Let dough proof at approximately 70 degrees for 10-12 hours.
Knead in 1/2 c. raisins, shape loaf, and place in prepared loaf pan.
Let loaf rise, covered, in warm place for 1 1/2 - 3 hours, or until doubled in size (time of proof will depend upon the unique characteristics of your culture). Slash loaf as desired.
Place pan in cool oven along with an ovenproof pan of boiling water.
Set oven to 375 degrees, and remove bread after 60-65 minutes. Let loaf cool on cooling rack before slicing.
Makes great toast!
*Note: You can increase the sugar for a sweeter loaf.