Total Time
3hrs 10mins
Prep 2 hrs 40 mins
Cook 30 mins

Posted in reply to a message board request. Recipe is from the Fleischmann's Yeast Book. This recipe makes a very good whole wheat bran bread. Prep time includes the 2 hours of rising time.

Ingredients Nutrition

Directions

  1. In a sauce pan combine 1 cup water and milk, bring to a boil.
  2. Stir in cereal, sugar, salt, margarine and molasses.
  3. Let cereal mixture cool until lukewarm.
  4. Measure 1/2 cup warm (105°-115°F) water into a large warm bowl.
  5. Sprinkle yeast into the warm water, stir until dissolved.
  6. Add the warm cereal mixture and whole wheat flour to the yeast; beat until smooth.
  7. Add enough white flour to make a stiff dough.
  8. Turn dough onto a lightly floured board, and knead until smooth and elastic, about 8 to 10 minutes (dough should be slightly sticky).
  9. Place dough in a greased bowl, turning the dough to grease the top.
  10. Cover bowl, and place in a warm draft free place to rise until doubled in bulk (about 1 hour).
  11. Punch dough down.
  12. Turn dough onto a lightly floured board and divide dough in half.
  13. Roll each half into a 12 x 8-inch rectangle.
  14. Starting with the 8-inch side, roll the dough up like you would for a jelly roll.
  15. Place each rolled loaf into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan.
  16. Cover pans and let rise in a warm draft free place until doubled (about 1 hour).
  17. Bake in a preheated 400°F oven for about 30 minutes, or until done (loaves should sound hollow when lightly tapped).
  18. Remove from pans and cool on wire racks.

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