Black Bran Bread

READY IN: 55mins
Recipe by Linda Joyce

Outstanding hearty black bread with fabulous crust. This recipe is on the back of Fleischmann's RapidRise Yeast. After living in Germany for almost a year I developed a real appreciation for their hearty bread. Now I can make some in my own kitchen. Enjoy!

Top Review by Buster's friend

This was perfect for guests! I served with an herb/white wine pate and an Emmanthaler cheese. The bread was beautiful - dark mahogany with a clear shiney crust. It was dense but not overly heavy with a wonderful chewy texture - the most perfect foil for the pate & cheese. This bread had a slightly sweet taste that complemented the rye - I admit this loaf was made w/o the caraway as one guest is plagued with diverticulosis & I would feel terrible if I fed her a seed that initated a flare. I used all-bran buds & they melded wonderfully. I will make this again with the caraway soon! This is a real keeper! Thank you Linda Joyce for this great recipe - it is the "real thing"!

Ingredients Nutrition

Directions

  1. Set aside 1 cup all-purpose flour from total amount.
  2. Mix remaining flours, undissolved yeast, wheat bran cereal, caraway seeds, salt and coffee in a large bowl.
  3. In a sauce pot heat water, molasses, vinegar, butter and chocolate until very warm, 120 - 130 degrees F.
  4. Stir liquids into dry ingredients. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
  5. Turn onto floured surface and knead 5 minutes. Shape into smooth ball; transfer to a greased baking sheet.
  6. Loosely cover dough; let rise 40 minutes, or until almost double in size.
  7. Beat egg white and water; brush on surface of bread.
  8. Bake at 400 degrees F for 35 to 40 minutes.
  9. Remove from baking sheet and cool on wire rack.

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