| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Breads | 2 | Loaves | |
INGREDIENTS
| 2 | c | Warm milk |
| 1 | c | Wheat bran cereal (All-Bran, Fiber 1, or 100% Bran) |
| 1/2 | c | Warm water |
| 2 | tb | Yeast |
| 1/3 | c | Honey |
| 2 | tb | Olive oil or vegetable oil |
| 2 | ts | Salt |
| 1/2 | c | Cracked wheat |
| 3 | c | Whole wheat flour |
| 2 1/2 | c | To 3 1/2 c bread flour (or all purpose flour) |
INSTRUCTIONS
In a large bowl, add wheat bran cereal to milk and soak 15-30 minutes. Proof yeast in warm water. Add yeast mixture, honey, olive oil, salt, and cracked wheat to milk mixture and mix well. Add the whole wheat flour, one cup at a time, mixing well after each addition. Then add bread flour 1/2 c at a time, mixing well after each addition. When dough gets very stiff, turn out onto a well-floured surface and knead in enough remaining flour to make a good soft dough. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled. Punch down, divide in half, and form each half into a loaf and place in a 8.5x4.5 inch or 9x5 inch bread pan and cover. Let rise until doubled in bulk. Bake in a preheated 375 degree oven for 30 minutes, remove from pans and continue to bake for another 10-15 minutes until bread sounds hollow on bottom. May need to cover tops with aluminum foil during final 10-15 minutes of baking if top is browning too much. Let cool on racks before slicing. Recipe from Harold Cannon, appeared in 30 Nov 1994 issue of The Birmingham News. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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