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Whole Wheat Honey Bran Bread

Make sure to let the warm bran mixture cool so you don't kill your yeast.

Whole Wheat Honey Bran Bread

Whole Wheat Honey Bran Bread

difficulty

Intermediate

Yield

2 loaves

Prep Time

0:25

Bake Time

35 to 45 minutes

Rise Time

2 to 2-1/2 hours

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  • difficulty

    Intermediate

  • Yield

    2 loaves

  • Prep Time

    0:25

  • Bake Time

    35 to 45 minutes

  • Rise Time

    2 to 2-1/2 hours

Ingredients

  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1 tablespoon sugar
  • 1/4 cup warm water (100° to 110°F)
  • 1 cup wheat bran cereal shreds
  • 2 cups hot water
  • 1/2 cup butter OR margarine, softened
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1 tablespoon salt
  • 1 cup golden raisins
  • 4 cups whole wheat flour
  • 3 to 3-3/4 cups all-purpose flour

Directions

  1. Dissolve yeast and sugar in 1/4 cup warm water in a small bowl. Combine wheat bran cereal shreds and 2 cups hot water in large mixer bowl. Stir in butter, honey, molasses, salt and raisins. Beat in 2 cups whole wheat flour and the dissolved yeast. Add remaining whole wheat flour beating until well blended. Stir in all-purpose flour until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1 to 1-1/2 hours, until doubled.
  2. Punch dough down; divide in half. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 9 x 5-inch loaf pan. Repeat with second portion of dough. Cover and let rise about 1 hour.
  3. Bake in preheated 350°F oven for 35 to 45 minutes.
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Whole Wheat Honey Bran Bread

  • Difficulty: Intermediate
  • Yield: 2 loaves
  • Prep Time: 0:25
  • Bake Time: 35 to 45 minutes
  • Rise Time: 2 to 2-1/2 hours

Ingredients

  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1 tablespoon sugar
  • 1/4 cup warm water (100° to 110°F)
  • 1 cup wheat bran cereal shreds
  • 2 cups hot water
  • 1/2 cup butter OR margarine softened
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1 tablespoon salt
  • 1 cup golden raisins
  • 4 cups whole wheat flour
  • 3 to 3-3/4 cups all-purpose flour

Directions

  • Dissolve yeast and sugar in 1/4 cup warm water in a small bowl. Combine wheat bran cereal shreds and 2 cups hot water in large mixer bowl. Stir in butter, honey, molasses, salt and raisins. Beat in 2 cups whole wheat flour and the dissolved yeast. Add remaining whole wheat flour beating until well blended. Stir in all-purpose flour until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1 to 1-1/2 hours, until doubled.
  • Punch dough down; divide in half. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 9 x 5-inch loaf pan. Repeat with second portion of dough. Cover and let rise about 1 hour.
  • Bake in preheated 350°F oven for 35 to 45 minutes.