No Knead Bran Bread
Yield: 1 loaf
3 c Whole wheat flour 1 1/4 c Warm water (110 to 115 F)
1/2 c Dry milk powder 1 1/2 c Bran or 2 c bran cereal
1/2 ts Salt 1 Egg
2 tb Active dry yeast (2 pkgs) 3 tb Vegetable oil
1/4 c Honey
Stir together the flour, dry milk powder, and salt. Combine the yeast
honey , warm water, and bran in a large mixing bowl. Let the yeast
mixture stan 2 minutes. Add the egg, oil, and about half of the
flour mixture. Beat until smooth. Add the remaining flour mixture
and stir to form a sticky dough. Cover with a damp towel and let
rise in a warm place until doubled in bulk, about 1 hour. Stir down
and pour into a lightly greased 9 by 5 inch loaf pan. Bake in a 375
degree oven for about 40 minutes. Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack. Food value per 1/18 of
loaf: 128 calories
443 c Whole wheat flour 1 1/4 c Warm water (110 to 115 F)
1/2 c Dry milk powder 1 1/2 c Bran or 2 c bran cereal
1/2 ts Salt 1 Egg
2 tb Active dry yeast (2 pkgs) 3 tb Vegetable oil
1/4 c Honey
Stir together the flour, dry milk powder, and salt. Combine the yeast
honey , warm water, and bran in a large mixing bowl. Let the yeast
mixture stan 2 minutes. Add the egg, oil, and about half of the
flour mixture. Beat until smooth. Add the remaining flour mixture
and stir to form a sticky dough. Cover with a damp towel and let
rise in a warm place until doubled in bulk, about 1 hour. Stir down
and pour into a lightly greased 9 by 5 inch loaf pan. Bake in a 375
degree oven for about 40 minutes. Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack. Food value per 1/18 of
loaf: 128 calories
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