Prep 1 hr 20 mins
Cook 25 mins
This uses wheat bran and not cereal. A healthy and hearty bread with the sweetness of raisins! Enjoy! Prep time includes rising time.
- 3 -3 1⁄4 cups all-purpose flour
- 1 cup oat flour (grind oatmeal till fine in food processor)
- 1⁄2 cup wheat bran
- 1⁄4 cup wheat germ
- 1⁄2 cup firmly packed brown sugar
- 2 (1/4 ounce) envelopesfleischmann's fast rising yeast
- 1 teaspoon salt
- 1 cup water
- 1⁄2 cup milk
- 1⁄4 cup butter (or margarine)
- 3⁄4 cup raisins
- In a large bowl, combine 1 1/3 cups flour, wheat bran, wheat germ, brown sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120* to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in raisins and enough remaining flour(use oat flour first) to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 375*F for 20 to 25 minutes or until done.
- Remove from pans; cool on wire racks. Enjoy!
Oh my word! This bread is excellent. I replaced the raisins with dried blueberries and a handful of toasted pecans, but otherwise followed the recipe for one loaf. My finished loaf was just about 180 deg. F after standing a few minutes and it seems perfect to me. I can't wait to try it toasted! Any change I might make would be to try other fruit/nut/seed combinations, and maybe proof my yeast rather than adding it dry as stated. My kitchen tends toward the cooler side - proofing the yeast before using cuts me some rising time. Excellent Excellent Excellent!