Whole Wheat Bran Bread Recipe

Whole Wheat Bran Bread Recipe
Whole Wheat Bran Bread Recipe photo by Taste of Home
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Whole Wheat Bran Bread Recipe

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"MOM CREATED the recipe for this bread herself, and it's a winning combination of ingredients. It's always a treat when it's on the table accompanying one of her delicious meals."
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.

Ingredients

  • 1-1/2 cups water, divided
  • 3/4 cup milk
  • 1 cup All-Bran
  • 6 tablespoons butter or margarine
  • 1/3 cup dark molasses
  • 3 tablespoons sugar
  • 4 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups whole wheat flour
  • 3-1/4 to 3-3/4 cups all-purpose flour

Directions

In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large mixing bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 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. Shape into two loaves and place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes. Yield: 2 loaves.
If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.
Originally published as Whole Wheat Bran Bread in Reminisce January/February 1995, p51

Nutritional Facts

1 slice: 113 calories, 3g fat (2g saturated fat), 7mg cholesterol, 326mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 3g protein.

  • 1-1/2 cups water, divided
  • 3/4 cup milk
  • 1 cup All-Bran
  • 6 tablespoons butter or margarine
  • 1/3 cup dark molasses
  • 3 tablespoons sugar
  • 4 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups whole wheat flour
  • 3-1/4 to 3-3/4 cups all-purpose flour
  1. In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large mixing bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 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. Shape into two loaves and place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes. Yield: 2 loaves.
If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.
Originally published as Whole Wheat Bran Bread in Reminisce January/February 1995, p51

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