WHOLE WHEAT BRAN BREAD

Whole Wheat Bran Bread image

Posted in reply to a message board request. Recipe is from the Fleischmann's Yeast Book. This recipe makes a very good whole wheat bran bread. Prep time includes the 2 hours of rising time.

Provided by Dee514

Time 3h10m

Yield 2 Loaves

Number Of Ingredients 11

Ingredients

1 cup water
3/4 cup milk
1 cup 100% all-bran cereal
3 tablespoons sugar
4 teaspoons salt
6 tablespoons margarine or 6 tablespoons butter
1/3 cup dark molasses
1/2 cup warm water (105°-115°F)
2 tablespoons active dry yeast
3 cups whole wheat flour
2 1/2-3 cups unbleached all-purpose flour

Steps:

In a sauce pan combine 1 cup water and milk, bring to a boil.
Stir in cereal, sugar, salt, margarine and molasses.
Let cereal mixture cool until lukewarm.
Measure 1/2 cup warm (105°-115°F) water into a large warm bowl.
Sprinkle yeast into the warm water, stir until dissolved.
Add the warm cereal mixture and whole wheat flour to the yeast; beat until smooth.
Add enough white flour to make a stiff dough.
Turn dough onto a lightly floured board, and knead until smooth and elastic, about 8 to 10 minutes (dough should be slightly sticky).
Place dough in a greased bowl, turning the dough to grease the top.
Cover bowl, and place in a warm draft free place to rise until doubled in bulk (about 1 hour).
Punch dough down.
Turn dough onto a lightly floured board and divide dough in half.
Roll each half into a 12 x 8-inch rectangle.
Starting with the 8-inch side, roll the dough up like you would for a jelly roll.
Place each rolled loaf into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan.
Cover pans and let rise in a warm draft free place until doubled (about 1 hour).
Bake in a preheated 400°F oven for about 30 minutes, or until done (loaves should sound hollow when lightly tapped).
Remove from pans and cool on wire racks.

Nutrition Facts : Calories 1898.9, Fat 45.9, SaturatedFat 10.5, Cholesterol 12.8, Sodium 5214.4, Carbohydrate 342.2, Fiber 35.8, Sugar 56, Protein 52.2