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100% Whole Wheat Bread with Wheat Bran

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High in fiber, this bread is great for sandwiches.

 
 
Easy
SKILL LEVEL
Serves
2 loaves
 
 
Fleischmann's®
Mazola®
 
 
Ingredients
 
8 to 8-1/2 cups whole wheat flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
2-1/2 teaspoons salt
2-2/3 cups water
2/3 cup milk
1/4 cup honey
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1/2 cup wheat bran
 
 
Instructions
 

Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat water, milk, honey and oil until very warm (120o to 130oF). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour and wheat bran; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough and let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake in preheated 375oF oven for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks. (Note: to test for doneness, internal temperature of bread should register 190oF in center of loaf.)

 
Total Time
 
Rise Time 30 to 60 minutes
Bake Time 35 to 45 minutes
 
Nutritional Facts
 
Total Fat grams 3.00
Saturated Fat grams 0.00
Cholesterol milligrams 0.00
Sodium milligrams 180.00
Total Carbohydrates grams 25.00
Sugar grams 2.00
Dietary Fiber grams 4.00
Protein grams 5.00
 
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