Bran Yeast Bread Recipe

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The chewy slices of this bread get a little crunch from the grain.—Corbin Detgen, Buchanan, Michigan

This recipe is:

Diabetic Friendly

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Bran Yeast Bread Recipe

Prep: 30 min. + rising Bake: 35 min.

Yield: 16 Servings

30 35 65

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/3 cup boiling water
2 tablespoons vegetable oil
1/3 cup plus 1 teaspoon sugar
1 teaspoon salt
1/3 cup cold water
1/3 cup wheat bran
1 cup whole wheat flour
1-3/4 to 2 cups all-purpose flour

Directions

In a bowl, dissolve yeast in warm water; set aside. In another bowl, combine boiling water, oil, sugar and salt; stir until sugar is dissolved. Stir in cold water and bran. Stir into yeast mixture. Add whole flour and 1-1/2 cups all-purpose flour. Beat on medium speed for 2-3 minutes. Stir in enough remaining all-purpose flour to make a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down; cover and let rest for 8 minutes. Shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-45 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).

Nutritional Analysis: One slice equals 113 calories, 2 g fat (0 saturated fat), 0 cholesterol, 146 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Bran Yeast Bread in Taste of Home April/May 2001, p53