Print Options

Back to Bran Yeast Bread >

Include these items:

Taste of Home Logo

Bran Yeast Bread

 Bran Yeast Bread
The chewy slices of this bread get a little crunch from the grain.—Corbin Detgen, Buchanan, Michigan
16 ServingsPrep: 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 9-in. x 5-in. loaf pan. Cover and let rise
  • until doubled, about 45 minutes. Bake at 350° for 35-45 minutes

2 of 2

Bran Yeast Bread (continued)

Directions (continued)

  • or until golden brown. Remove from pan to cool on a wire rack.
  • Yield: 1 loaf (16 slices).
Nutritional Facts: 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.