White Wheat Bran Bread Recipes

Steps:

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

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:

• Combine wet ingredients in bread machine.
• Place dry ingredients in bread machine with the yeast on top.
• Set bread machine to dough cycle.
• Remove finished dough from machine and shape into bread loaves (with a greased pan).
• Let bread loaves rise in oven (without turning it on) for 35-40 minutes.
• Turn on oven with bread loaves inside. Set temperature to 350°F and set timer for 30 minutes.
• Remove bread and let cool on a cutting board for about 10 minutes before eating.

Steps:

• Put the ingredients into the pan in order listed, making sure the yeast is on the top.
• Press the start button.

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:

• 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:

• Put all ingredients into a 1 1/2 pound breadmaker.
• Prepare according to instructions.
• Or, for a more normal loaf, use the dough setting.
• Preheat oven to 375 degrees.
• Roll out dough, then roll into a loaf, tuck the ends under, and drop into a well-greased bread pan.
• Let rise until it doubles in size.
• (Putting it somewhere warm will make it go faster!).
• Bake for 30-40 minutes or till crust is golden brown.