WHOLE WHEAT BRAN BREAD
"MOM CREATED the recipe for this bread herself, and it's a winning combination of ingredients. It's always a treat when it's on the table accompanying one of her delicious meals."
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 10
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.
Nutrition Facts :
WHOLE WHEAT BRAN BUNS
I like adding extra fiber to our breads. I use natural wheat bran - not the bran cereals. This recipe is based on a Challah, or Egg Bread, recipe. You could also use it for rolls, or turn it into cinnamon-raisin bread.
Provided by Susan Feliciano
Categories Other Breads
Time 3h5m
Number Of Ingredients 10
Steps:
- 1. In a large bowl or stand mixer, stir together the warm water, salt, honey, molasses, and eggs. Beat in the whole wheat flour, bran, wheat gluten, and yeast. Using a dough hook or large spoon, beat about 2 minutes. Dough will be very sticky. Turn dough into a large greased bowl, cover, and let rise in a warm place for 1 hour.
- 2. After rising, punch down and let rest 20 minutes. Turn dough out onto a board dusted with 1/2 cup of the unbleached bread flour. Knead lightly, working in enough bread flour to make it smooth and elastic.
- 3. Divide dough into 12 pieces, and roll into balls, larger than a golf ball but smaller than a tennis ball. Place evenly in a well-greased 9" x 13" pan. Let rise until double in volume, about 45 minutes to an hour.
- 4. Bake in a preheated oven at 350 degrees for about 25-30 minutes. Do not overbake. Buns should still be soft-feeling, but sound a bit hollow when tapped on the bottom. Remove from oven and brush tops with melted butter. Remove from pan before separating and place on cooling rack. Allow to cool prior to separating into buns. Use a sharp knife for this to get evenly-sized buns. Store tightly wrapped. Refrigerate if leftover for more than 2 days.
WHOLE WHEAT WITH OAT BRAN BREAD
This is a very tasty, moist bread. This recipe is the final result of experiments in trying to get a perfect whole wheat bread with my family as judges.
Provided by IslandGirl
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Measure ingredients in order listed into bread machine pan.
- I use a Grain setting and for 1 1/2 pound loaf.
- If the dough seems too dry when first mixing I add 1 T.
- coffee or water.
Nutrition Facts : Calories 263.2, Fat 5.8, SaturatedFat 0.9, Cholesterol 1.9, Sodium 230.6, Carbohydrate 49.2, Fiber 6.3, Sugar 8.1, Protein 8.6
WHOLE WHEAT BRAN BREAD
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
Categories Yeast Breads
Time 3h10m
Yield 2 Loaves
Number Of Ingredients 11
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
BRAN BREAD (BREAD MACHINE)
This is so good and good for you. I like to make different breads in my machine for some variety. This is good. The wheat bran you use needs to be for the "high" temperature in bread making, or it will not rise.
Provided by mommyoffour
Categories Breads
Time 4h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Put the ingredients into the pan in order listed, making sure the yeast is on the top.
- Press the start button.
Nutrition Facts : Calories 1078, Fat 16.6, SaturatedFat 9.1, Cholesterol 38, Sodium 2467.7, Carbohydrate 206.1, Fiber 13.2, Sugar 28.8, Protein 28.6
WHOLE-WHEAT BRAN BREAD RISNEY-MANNING
Provided by Liz Risney-Manning
Categories Bread Milk/Cream Bake High Fiber Molasses Bran Gourmet Pennsylvania
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- In a bowl combine the bran, the flour, the salt, the baking soda, and the brown sugar. In another bowl stir together the buttermilk and the molasses, stir the mixture into the flour mixture until the batter is combined well, and stir in the raisins. Spoon the batter into a lightly greased loaf pan, 8 by 4 by 3 inches, and bake it in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until the bread sounds hollow when tapped. Let the bread cool in the pan on a rack for 15 minutes, invert it onto the rack, and let it cool completely.
WHOLE WHEAT BRAN SANDWICH BREAD
I haven't made this in a long time, but it sure is good. I don't have a package of yeast here to check the weight, but the size package I mean is the typical little Fleischmann's packets--I believe they equal 2 1/2 tsp yeast each.
Provided by JeriBinNC
Categories Yeast Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Mix all non-flour ingredients except butter. Beat in the whole wheat flour. Cover and let rest for 15 minutes.
- Add white flour until you have a workable dough. Place in a warm buttered bowl, turning the dough to coat all sides. Cover and let rise until doubled (about an hour).
- Punch dough down and let it rest for 10 minutes. Brush your bread pan with melted butter. Put dough into pan and let rise about 45 minutes.
- Bake at 375 for 3-45 minutes. (If you have a meat thermometer, bread is done when the inside is 180 degrees.).
- To cut for sandwiches, let it sit until the next day; it's much easer to slice then!
Nutrition Facts : Calories 2544.1, Fat 90.7, SaturatedFat 49.1, Cholesterol 619.7, Sodium 7774.7, Carbohydrate 381.4, Fiber 27.9, Sugar 124.1, Protein 72.8
WHOLE WHEAT BREAD
I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 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. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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