Whole Wheat Bran Bread

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READY IN: 3hrs 10mins
YIELD: 2 Loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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