Whole Wheat Bran Bread Recipes

Steps:

• Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
• Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
• Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
• Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
• Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
• Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.

Steps:

• Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 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 dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.

Steps:

• 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.

Steps:

• Measure ingredients in order listed into bread machine pan.
• I use a Grain setting and for 1 1/2 pound loaf.
• If the dough seems too dry when first mixing I add 1 T.
• coffee or water.

Steps:

• In a bowl combine the bran, the flour, the salt, the baking soda, and the brown sugar. In another bowl stir together the buttermilk and the molasses, stir the mixture into the flour mixture until the batter is combined well, and stir in the raisins. Spoon the batter into a lightly greased loaf pan, 8 by 4 by 3 inches, and bake it in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until the bread sounds hollow when tapped. Let the bread cool in the pan on a rack for 15 minutes, invert it onto the rack, and let it cool completely.