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Black Bran Bread

The Goods
  • 1-3/4 cups stone ground rye flour
  • 1-3/4 cups all-purpose flour
  • 2 envelopes Fleischmann's® Quick Rise Yeast
  • 1 cup wheat bran
  • 4 teaspoons vital wheat gluten
  • 1 tablespoon brown sugar
  • 1 tablespoon caraway seed
  • 1 teaspoon salt
  • 1 teaspoon instant coffee granules
  • 1-1/2 cups water
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons butter OR margarine
  • 1 square (1 ounce) unsweetened chocolate
  • 1 egg white
  • 1 tablespoon water

A delicious and hearty bread!

Yield:
1 round loaf
Prep Time:
25 min
Bake Time:
35 to 40 minutes
Rise Time:
40 minutes
Total Time:
1 h 45 min
Make Good is Easy

Combine rye flour, 3/4 cup all-purpose flour, undissolved yeast, wheat bran, wheat gluten, brown sugar, caraway seed, salt and coffee in a large mixer bowl.   Heat water, molasses, vinegar, butter and chocolate until very warm (120°F to 130°F).  Beat for 2 minutes on medium speed.  Mix in enough reserved flour to make a soft dough that begins to clean the side of the bowl.

Turn out onto floured surface and knead 5 minutes.  Cover and let rest 10 minutes. Shape into smooth ball; transfer to a greased baking sheet.  Loosely cover dough; let rise 40 minutes, or until almost double in size.  Beat egg white and water; brush on surface of bread. 

Preheat oven to 400°F.  Bake for 35 to 40 minutes.  Remove from baking sheet and cool on wire rack.

Enjoy!
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