WHOLE WHEAT BRAN BREAD 
1 c. water
3/4 c. milk
1 c. whole bran cereal
3 tbsp. sugar
4 tsp. salt
1/3 c. dark molasses (or honey)
1/2 c. warm water (105-115 degrees)
2 pkgs. active dry yeast
3 c. unsifted whole wheat flour
2 1/2 to 3 c. unsifted white flour
6 tbsp. butter

1. Combine 1 cup water and milk in saucepan. Bring to boil.

2. Stir in cereal, sugar, salt, butter and honey. Cool to lukewarm.

3. Measure 1/2 cup warm water into large warm bowl. Sprinkle in yeast, stir until dissolve.

4. Add lukewarm cereal mixture and whole wheat flour; beat until smooth.

5. Add enough white flour to make a stiff dough.

6. Turn out onto lightly floured board. Knead until smooth (8 to 10 minutes).

7. Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk (about 1 1/2 hours).

8. Punch down. Shape into rolls or loaves. Place in prepared greased pan. Bake at 400 degrees about 30 minutes or until done.

 

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