Black Bran Bread

Hearty and wholesome.

Black Bran Bread


1 round loaf



Prep Time


Bake Time

35 to 40 minutes

Rise Time

40 minutes

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  • 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


  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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