Bran Yeast Bread Recipes

WHOLE WHEAT BRAN BREAD

Steps:

• In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes.

HIGH FLAVOR BRAN BREAD

Steps:

• Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.

MOLASSES-OAT BRAN BREAD

Steps:

• In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
• Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
• Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

OAT BRAN BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start.
• After the dough has risen once, remove it from the machine. Knead it a few times, and then shape into a loaf. Place in a greased 9 x 5 inch loaf pan. Allow to rise until doubled in bulk.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done.
• Alternatively, choose the Basic or White Bread setting, and Start.

OAT-BRAN BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into four loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. Remove from pans and cool on wire racks.

RAISIN BRAN BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.

RUSTIC OAT BRAN BREAD

Steps:

• In a large bowl, combine 1 cup flour, oat bran, yeast and salt. In a small saucepan, heat water and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf. Place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise until nearly doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across top of loaf., Bake at 400° for 20-25 minutes or until golden brown. Remove from baking sheet to wire rack to cool.

BRAN YEAST BREAD

Steps:

• In a mixing bowl, dissolve yeast in warm water. Set aside.
• In another bowl, combine boiling water, oil, sugar, and salt; stir well until sugar is dissolved.
• Stir in cold water and bran.
• Stir sugar mixture into yeast mixture.
• Add whole wheat flour and 1 1/2 cups all-purpose flour; beat on medium speed for 2-3 minutes.
• Stir in enough of the remaining flour to make a stiff dough.
• Turn onto a floured surface and knead until smooth and elastic (8 minutes).
• Place in a greased bowl, turning once to grease the top of the dough.
• Cover and let rise in a warm place for about an hour, or until doubled.
• Punch the dough down; cover again and let rest for 8 minutes.
• Shape into a loaf, and place the dough in a 9x5 inch loaf pan.
• Cover and let rise for 45 minutes, or until doubled.
• Bake in a 350F preheated oven for 35-45 minutes, or until golden brown.
• Remove from pan and cool on a wire rack.