No-knead Bran Bread

Combine whole wheat flour, dry milk powder, salt, and bran in a large mixing bowl, stirring until evenly distributed.

Dissolve active dry yeast in warm water (110–115°F) and let sit for 1 minute until foamy, then stir in honey until blended.

Pour the yeast mixture into the dry ingredients and stir vigorously with a wooden spoon for 2–3 minutes until a shaggy, wet dough forms; do not knead.

Cover the bowl loosely with plastic wrap or a damp towel and let rise at room temperature for 8–12 hours until nearly doubled and bubbly.

Preheat oven to 450°F and place a Dutch oven or covered baking vessel inside to heat for at least 30 minutes.

Turn the dough out onto a lightly floured surface and gently fold it in half several times to build surface tension; shape into a loose round or oval.

Carefully transfer the shaped dough to the hot Dutch oven using parchment paper or a bench scraper.

Cover the Dutch oven with its lid and bake for 30 minutes.

Remove the lid, brush the top of the loaf with beaten egg, and continue baking for 12–15 minutes until deeply golden brown.

Turn the bread out onto a wire rack and cool for at least 30 minutes before slicing.