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Black Bran Bread

Hearty and wholesome.

Black Bran Bread

Black Bran Bread

difficulty

Intermediate

Yield

1 round loaf

Prep Time

0:25

Bake Time

35 to 40 minutes

Rise Time

40 minutes

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  • difficulty

    Intermediate

  • Yield

    1 round loaf

  • Prep Time

    0:25

  • Bake Time

    35 to 40 minutes

  • Rise Time

    40 minutes

Ingredients

  • 1-3/4 cups stone ground rye flour
  • 1-3/4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 cup wheat bran
  • 4 teaspoons vital wheat gluten
  • 1 tablespoon brown sugar
  • 1 tablespoon caraway seed
  • 1 teaspoon salt
  • 1 teaspoon instant coffee granules
  • 1-1/2 cups water
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons butter OR margarine
  • 1 square ( ounce) unsweetened chocolate
  • 1 egg white
  • 1 tablespoon water

Directions

  1. Combine rye flour, 3/4 cup all-purpose flour, undissolved yeast, wheat bran, wheat gluten, brown sugar, caraway seed, salt and coffee in a large mixer bowl. Heat water, molasses, vinegar, butter and chocolate until very warm (120°F to 130°F). Beat for 2 minutes on medium speed. Mix in enough reserved flour to make a soft dough that begins to clean the side of the bowl.
  2. Turn out onto floured surface and knead 5 minutes. Cover and let rest 10 minutes. Shape into smooth ball; transfer to a greased baking sheet. Loosely cover dough; let rise 40 minutes, or until almost double in size. Beat egg white and water; brush on surface of bread.
  3. Preheat oven to 400°F. Bake for 35 to 40 minutes. Remove from baking sheet and cool on wire rack.
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Black Bran Bread

  • Difficulty: Intermediate
  • Yield: 1 round loaf
  • Prep Time: 0:25
  • Bake Time: 35 to 40 minutes
  • Rise Time: 40 minutes

Ingredients

  • 1-3/4 cups stone ground rye flour
  • 1-3/4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 cup wheat bran
  • 4 teaspoons vital wheat gluten
  • 1 tablespoon brown sugar
  • 1 tablespoon caraway seed
  • 1 teaspoon salt
  • 1 teaspoon instant coffee granules
  • 1-1/2 cups water
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons butter OR margarine
  • 1 square ( ounce) unsweetened chocolate
  • 1 egg white
  • 1 tablespoon water

Directions

  • Combine rye flour, 3/4 cup all-purpose flour, undissolved yeast, wheat bran, wheat gluten, brown sugar, caraway seed, salt and coffee in a large mixer bowl. Heat water, molasses, vinegar, butter and chocolate until very warm (120°F to 130°F). Beat for 2 minutes on medium speed. Mix in enough reserved flour to make a soft dough that begins to clean the side of the bowl.
  • Turn out onto floured surface and knead 5 minutes. Cover and let rest 10 minutes. Shape into smooth ball; transfer to a greased baking sheet. Loosely cover dough; let rise 40 minutes, or until almost double in size. Beat egg white and water; brush on surface of bread.
  • Preheat oven to 400°F. Bake for 35 to 40 minutes. Remove from baking sheet and cool on wire rack.