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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 4 |
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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. 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 |
Directions:
1. In a sauce pan combine 1 cup water and milk, bring to a boil.
2. Stir in cereal, sugar, salt, margarine and molasses.
3. Let cereal mixture cool until lukewarm.
4. Measure 1/2 cup warm (105°-115°F) water into a large warm bowl.
5. Sprinkle yeast into the warm water, stir until dissolved.
6. Add the warm cereal mixture and whole wheat flour to the yeast; beat until smooth.
7. Add enough white flour to make a stiff dough.
8. Turn dough onto a lightly floured board, and knead until smooth and elastic, about 8 to 10 minutes (dough should be slightly sticky).
9. Place dough in a greased bowl, turning the dough to grease the top.
10. Cover bowl, and place in a warm draft free place to rise until doubled in bulk (about 1 hour).
11. Punch dough down.
12. Turn dough onto a lightly floured board and divide dough in half.
13. Roll each half into a 12 x 8-inch rectangle.
14. Starting with the 8-inch side, roll the dough up like you would for a jelly roll.
15. Place each rolled loaf into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan.
16. Cover pans and let rise in a warm draft free place until doubled (about 1 hour).
17. Bake in a preheated 400°F oven for about 30 minutes, or until done (loaves should sound hollow when lightly tapped).
18. Remove from pans and cool on wire racks.
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