Publisher Photo
Publisher Photo
The chewy slices of this bread get a little crunch from the grain.—Corbin Detgen, Buchanan, Michigan
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min.

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 9x5-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).
Originally published as Bran Yeast Bread in Taste of Home April/May 2001, p53

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Punch the dough down; cover and let rest for 8 minutes. Shape into a loaf. Place in a greased 9x5-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).
Originally published as Bran Yeast Bread in Taste of Home April/May 2001, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBran Yeast Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review