This recipe is based on the one I made at your house exactly one-year ago, when I was similarly sporadically employed. (As a substitute teacher I find myself with a lot of spare time in September. In October the permanent staff start dropping like flies and I invariably get some work and some colds. Handling sick people's pens and pencils is a quick way to a chest infection).
1 and 1/4 cups bran
1 Tbsp salt
Now, cover it with a tea towel and let it rise until about double, one hour to one and a half hours.
After the dough has risen prepare your counter by either coating it with oil or flour. The dough will not stick to either surface. Use a spatula to pour the dough onto the counter. Prepare two round casserole dishes or pots, or two loaf pans by coating the vessels in oil.
Use a knife or bench scraper to divide the dough in two. Wet your hands (which prevents the dough from sticking to you) and shape the dough into two rounds or into two loafs. Put the dough into your pans of choice and let it rise for another hour.
Before the dough has finished rising, preheat the oven to 350 degrees and bake the loaves for about 45minutes, or until nicely browned and hollow sounding when tapped.