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Honey Bran Bread

This recipe can help you introduce more wholegrains to your meal!

Honey Bran Bread

Honey Bran Bread

difficulty

Intermediate

Yield

2 loaves

Prep Time

0:30

Bake Time

30 to 40 minutes

Rise Time

45 minutes

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  • difficulty

    Intermediate

  • Yield

    2 loaves

  • Prep Time

    0:30

  • Bake Time

    30 to 40 minutes

  • Rise Time

    45 minutes

Ingredients

  • 1-3/4 cups water
  • 1/3 cup milk
  • 1/3 cup honey
  • 7 tablespoons butter OR margarine
  • 2 cups wheat bran
  • 3 cups whole wheat flour
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons vital wheat gluten
  • 2 teaspoons salt
  • 1 cup quick oats (not instant)
  • 2 large eggs
  • 1-1/2 to 2 cups all-purpose flour
  • 1 tablespoon butter, melted

Directions

  1. Heat water, milk, honey and butter until very warm (120° to 130°F). Pour over wheat bran in a medium bowl. Let stand 5 minutes.
  2. Combine 2 cups whole wheat flour, undissolved yeast, wheat gluten and salt in a large mixer bowl. Add bran mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add oats, eggs, remaining 1 cup whole wheat flour and 1/2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make a soft dough. Knead several times on lightly floured surface just until dough can be gathered into a smooth ball. Cover; let rest 10 minutes.Divide dough in half. Shape each half into an 8-inch loaf and place in 2 greased 8-1/2 x 4-1/2–;inch loaf pans. Cover; let rise in warm, draft-free place until almost doubled in size, about 45 minutes.
  3. Bake in preheated 375°F oven for 30 to 40 minutes or until done. Remove from pans; brush with 1 tablespoon melted butter. Cool on wire rack.
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Honey Bran Bread

  • Difficulty: Intermediate
  • Yield: 2 loaves
  • Prep Time: 0:30
  • Bake Time: 30 to 40 minutes
  • Rise Time: 45 minutes

Ingredients

  • 1-3/4 cups water
  • 1/3 cup milk
  • 1/3 cup honey
  • 7 tablespoons butter OR margarine
  • 2 cups wheat bran
  • 3 cups whole wheat flour
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons vital wheat gluten
  • 2 teaspoons salt
  • 1 cup quick oats (not instant)
  • 2 large eggs
  • 1-1/2 to 2 cups all-purpose flour
  • 1 tablespoon butter melted

Directions

  • Heat water, milk, honey and butter until very warm (120° to 130°F). Pour over wheat bran in a medium bowl. Let stand 5 minutes.
  • Combine 2 cups whole wheat flour, undissolved yeast, wheat gluten and salt in a large mixer bowl. Add bran mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add oats, eggs, remaining 1 cup whole wheat flour and 1/2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make a soft dough. Knead several times on lightly floured surface just until dough can be gathered into a smooth ball. Cover; let rest 10 minutes.Divide dough in half. Shape each half into an 8-inch loaf and place in 2 greased 8-1/2 x 4-1/2–;inch loaf pans. Cover; let rise in warm, draft-free place until almost doubled in size, about 45 minutes.
  • Bake in preheated 375°F oven for 30 to 40 minutes or until done. Remove from pans; brush with 1 tablespoon melted butter. Cool on wire rack.