4/23/13

Wheat bran bread



I love baking, but I just can't help experimenting sometimes (okay, most of the time). Here is one experiment that turned out well.

I made my regular white bread recipe but replaced part of the flour with wheat bran. That made it a little healthier while retaining the light texture of white bread. It's darker in color than white bread, but not so dark as whole-wheat bread.

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Wheat bran bread

1 1/2 cups warm water
1/2 cup instant dry milk*
1/4 cup sugar
1/4 cup oil
2 teaspoons salt
4 cups flour
1 cup wheat bran
2 scant tablespoons instant yeast

Combine water, dry milk, sugar, oil, and salt in bowl of stand mixer. Add remaining ingredients and knead until smooth and elastic.

Turn into greased bowl, cover with towel, and let rise until double. Shape into two loaves and let rise again in greased 8" loaf pans.

Bake at 350°F for 30 minutes.


*Or use 1 1/2 cups milk, scalded and cooled, in place of the water.

3 comments:

  1. I bought 365 brand organic whole grain flour, and made bread with it using my usual bread recipe. It tasted terrible, like cardboard. I'm going to have to look for more things to do with that flour.

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    Replies
    1. Is the flour just wheat, or is it a blend? When baking with whole wheat, it works best to use a recipe specially made for whole wheat flour, since it needs more liquid than a white bread recipe.

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  2. your bread looks so pretty.. Recipe sounds yummy. Thanks for sharing.

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