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Whole Wheat Bran Loaf

Bran adds extra fiber to this bread.

Whole Wheat Bran Loaf

Whole Wheat Bran Loaf

difficulty

Intermediate

Yield

2 loaves

Prep Time

0:25

Bake Time

30 to 35 minutes

Rise Time

2 hours

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  • difficulty

    Intermediate

  • Yield

    2 loaves

  • Prep Time

    0:25

  • Bake Time

    30 to 35 minutes

  • Rise Time

    2 hours

Ingredients

  • 1-1/2 cups water, divided
  • 3/4 cup milk
  • 1 cup bran cereal shreds
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 6 tablespoons butter OR margarine
  • 1/3 cup dark molasses
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 3 cups whole wheat flour
  • 2 to 2-3/4 cups all-purpose flour

Directions

  1. Combine 1 cup water and milk; bring to a simmer. Remove from heat. Stir in cereal, sugar, salt, butter, and molasses; cool to lukewarm (100°F).
  2. Combine 1/2 cup warm water (100° to 110°F) and yeast in a mixing bowl; stir until dissolved. Add lukewarm bran mixture and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make soft dough.
  3. Turn out onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top of dough.
  4. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour. Punch down, turn dough out onto lightly floured board; divide it in half; shape each half into a loaf. Place each in a greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in bulk, about 1 hour. Bake at 400°F for 30 to 35 minutes, or until done.
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Whole Wheat Bran Loaf

  • Difficulty: Intermediate
  • Yield: 2 loaves
  • Prep Time: 0:25
  • Bake Time: 30 to 35 minutes
  • Rise Time: 2 hours

Ingredients

  • 1-1/2 cups water divided
  • 3/4 cup milk
  • 1 cup bran cereal shreds
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 6 tablespoons butter OR margarine
  • 1/3 cup dark molasses
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 3 cups whole wheat flour
  • 2 to 2-3/4 cups all-purpose flour

Directions

  • Combine 1 cup water and milk; bring to a simmer. Remove from heat. Stir in cereal, sugar, salt, butter, and molasses; cool to lukewarm (100°F).
  • Combine 1/2 cup warm water (100° to 110°F) and yeast in a mixing bowl; stir until dissolved. Add lukewarm bran mixture and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make soft dough.
  • Turn out onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top of dough.
  • Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour. Punch down, turn dough out onto lightly floured board; divide it in half; shape each half into a loaf. Place each in a greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in bulk, about 1 hour. Bake at 400°F for 30 to 35 minutes, or until done.