| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Breads | 100 | Servings | |
INGREDIENTS
| 1 | c | Unprocessed wheat bran |
| 1 | tb | Brown sugar |
| 1 | pk | Dry yeast |
| 1 1/2 | c | Warm water, 105 to 115 degrees |
| 4 | c | All-purpose flour, divided |
| 1/4 | c | Vegetable oil |
| 2 | tb | Ground walnuts |
| 1/2 | ts | Salt |
| Vegetable cooking spray |
INSTRUCTIONS
Place bran in a baking pan, spreading evenly. Bake at 350 degrees for 10 minutes, stirring after 5 minutes; set aside. Dissolve brown sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add bran, 2 cups flour, oil, walnuts, and salt; stir well. Stir in 1-1/2 cups flour to form a stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place the dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, until doubled in bulk. Punch dough down, and divide into 10 equal portions, shaping each into a ball (cover the remaining dough while working to prevent it from drying out). Roll 1 ball into a 10-1/2 x 9-inch paper-thin rectangle on a baking sheet coated with cooking spray. Score the dough by making 5 lengthwise cuts and 2 crosswise cuts to form 18 crackers. Prick entire surface liberally with a fork (do not allow to rise). Bake at 350 degrees for 15 minutes or until browned and crisp. Remove from pan; let cool completely on a wire rack. Separate into individual crackers. Repeat procedure with remaining dough. Yield: 15 dozen (serving size: 1 cracker). Per serving: 25 Calories; 1g Fat (23% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium NOTES : Store in airtight container. Recipe by: Cooking Light, Sept. 1995, page 156 Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Rainbows – a gift from God”