Whole Wheat Bran Buns Recipes

Steps:

• In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 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 the dough down. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes.

Steps:

• In a small bowl, pour boiling water over the wheat bran, flaxseed, salt and cinnamon. Add the honey and oil. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add the sugar, whole wheat flour and wheat bran mixture. Beat on medium speed for 3 minutes. Stir in enough bread 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 the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down., Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to 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 small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. In a large bowl, cream the butter, sugar and salt. Add egg and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 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 dough in half; divide each half into 12 pieces. Shape each into a ball; place balls into a greased 13-in. x 9-in. baking pan. Brush with melted butter. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire racks.

Steps:

• 1. In a large bowl or stand mixer, stir together the warm water, salt, honey, molasses, and eggs. Beat in the whole wheat flour, bran, wheat gluten, and yeast. Using a dough hook or large spoon, beat about 2 minutes. Dough will be very sticky. Turn dough into a large greased bowl, cover, and let rise in a warm place for 1 hour.
• 2. After rising, punch down and let rest 20 minutes. Turn dough out onto a board dusted with 1/2 cup of the unbleached bread flour. Knead lightly, working in enough bread flour to make it smooth and elastic.
• 3. Divide dough into 12 pieces, and roll into balls, larger than a golf ball but smaller than a tennis ball. Place evenly in a well-greased 9" x 13" pan. Let rise until double in volume, about 45 minutes to an hour.
• 4. Bake in a preheated oven at 350 degrees for about 25-30 minutes. Do not overbake. Buns should still be soft-feeling, but sound a bit hollow when tapped on the bottom. Remove from oven and brush tops with melted butter. Remove from pan before separating and place on cooling rack. Allow to cool prior to separating into buns. Use a sharp knife for this to get evenly-sized buns. Store tightly wrapped. Refrigerate if leftover for more than 2 days.

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.

Steps:

• Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
• Add salt, egg, and flour to yeast mixture and mix well.
• Roll out 3/4 inch thick and cut into 10-12 rounds.
• Place rolls on cookie sheet sprayed with nonstick cooking spray.
• Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.