Whole Wheat And Bran Bread Recipes

Steps:

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

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 small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
• Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

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:

• Mix all non-flour ingredients except butter. Beat in the whole wheat flour. Cover and let rest for 15 minutes.
• Add white flour until you have a workable dough. Place in a warm buttered bowl, turning the dough to coat all sides. Cover and let rise until doubled (about an hour).
• Punch dough down and let it rest for 10 minutes. Brush your bread pan with melted butter. Put dough into pan and let rise about 45 minutes.
• Bake at 375 for 3-45 minutes. (If you have a meat thermometer, bread is done when the inside is 180 degrees.).
• To cut for sandwiches, let it sit until the next day; it's much easer to slice then!

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn 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 dough down and shape into four loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. 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.