Wednesday, March 31, 2010

Bran Bread

1 ½ cup warm water
2 TBS active dry yeast
1 TBS Gluten Flour
2 TBS powdered milk
2 TBS oil or butter
2 TBS molasses
2 TBS honey
2 ¼ cups whole wheat flour
1 ¼ cup flour
1 ½ teaspoon salt
1 cup whole bran flakes

Mix very warm water and yeast. Let yeast dissolve for 1 minute. Add gluten flour, powdered milk, oil, molasses, honey, and 2 ¼ cups wheat flour. Mix well and let sit for 15 minutes. Add the rest of the flour kneading the dough as you go. Slowly add salt and bran flakes. Once you can handle the dough without it feeling sticky, stop adding flour. Allow dough to rest and rise for 20 minutes covered in a warm place without draft.

Grease and dust two loaf pans. Using a rolling pin flatten the dough. Roll up the dough and tuck ends under to form loaves. Slice ¼ “ deep slices diagonally across the top of your loaf. This will give the bread more room to expand as it rises. Allow loaves to rise another 20 minutes in loaf pans in warm dry place. Bake at 350 degrees farenheit for 25-30 minutes.

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