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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 97.6
  • Total Fat: 2.1 g
  • Cholesterol: 0.4 mg
  • Sodium: 61.6 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Whole Grain Wheat Bread with Bran and Flax calories by ingredient
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Whole Grain Wheat Bread with Bran and Flax

Submitted by: WOMAN15R

Introduction

This recipe is for 3 loaves of bread, 2 for the week and one to freeze. It is meant to be made with a stand mixer, but you don't need one. This has more good fat and fiber than most recipes.

This recipe is best for sandwiches, toast, french toast, dinner rolls, and sub rolls (adjust sizes).

This bread is dense, filling and good for you! You can add some wheat gluten to make it rise a little more and make it a little less dense.
This recipe is for 3 loaves of bread, 2 for the week and one to freeze. It is meant to be made with a stand mixer, but you don't need one. This has more good fat and fiber than most recipes.

This recipe is best for sandwiches, toast, french toast, dinner rolls, and sub rolls (adjust sizes).

This bread is dense, filling and good for you! You can add some wheat gluten to make it rise a little more and make it a little less dense.

Number of Servings: 48

Ingredients

    .5 c brown sugar
    1.5 tbsp brown sugar
    3 c warm water
    3 pkg active dry yeast
    4.5 c whole wheat flour
    1.5 c wheat bran
    2-3 c white flour
    1 1/8 c instant nonfat dry milk
    1 tsp salt
    3/4 c ground flax
    1/4 c Smart Balance Oil

Directions

Makes 3 loaves (freeze one for later) of 16 slices each.


Dissolve 1.5 tbsp brown sugar in warm water in a small bowl. Add yeast and let mixture stand.


Place 4.5 c whole flour, 1.5 c wheat bran, 1 1/8 c dry instant milk, .5 c brown sugar, and 3 tsp salt into mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix ~ 15 seconds. Continuing on Speed 2, gradually add yeast mixture, 3/4 c ground flax, and 1/4 c oil to flour mixture and mix ~ 1.5 minutes longer. Stop and scrape bowl as necessary.


Continuing on Speed 2, add remaining 2-3 cups of white flour, 1/2 cup at a time, and mix about 2 minutes or until dough ball starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.


***NOTE: Do not add more than the maximum amount of flour specified or a dry loaf will result.


Place dough in greased bowl, turning once to grease the top. Cover. Let rise in warm place, free from draft, about 1 hr, or until doubled in bulk.


Punch dough down and divide into 3 equal pieces. Form into loaves.


To form into loaves, roll each piece, on a slightly floured surface, into a rectangle about 9 x 14 inches. Use a rolling pin or glass to smooth dough and remove gas bubbles. Then, start rolling from the short end, tightly. Pinch dough to seal seam. Pinch ends and turn under. Place the seam side down, into a greased loaf pan. Cover. ***Take 1 loaf in a pan here, and place in two freezer zipper bags.


Let the 2 remaining loaves rise in a warm place, free from draft, about 1 hour, or until doubled in bulk.


Bake at 400 degrees F for 15 min. Reduce oven to 350 degrees F and bake 15-20 min. longer. Remove from pans immediately and cool on wire racks.


Slice as need for sandwiches, french toast, and toast! Loaves last for about 10 days if kept in a plastic bag.



***To use frozen loaf, let thaw, then rise for an hour before baking as above.




Number of Servings: 48

Recipe submitted by SparkPeople user WOMAN15R.





TAGS:  Side Items |

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This bread is super dense and super yummy and filling. You could eat two sandwiches with normal bread, or use this and just eat one and be pretty happy about it. I especially like it for french toast. - 2/22/09

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  • Very Good
    2 of 2 people found this review helpful
    I like this bread, but it did seem a little dry. I will make it again. I like that it has healthy flax, bran, and whole wheat. Thanks!! - 5/11/09

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  • Very Good
    1 of 2 people found this review helpful
    muy buena receta, me encanta el pan - 11/23/12

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  • Incredible!
    1 of 1 people found this review helpful
    Yum-O!
    Even my picky eater, who has a healthy radar just so he can avoid anything that might be good for him , ate two slices. :)
    - 6/16/11

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  • This is very good. Luckily I froze 2 loaves cause my gradson ate hlmost half of the first one. - 1/10/12

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  • 0 of 1 people found this review helpful
    sound very similiar to the one that is listed in Kitchen Aid Stand Mixer booklet - 1/26/11

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  • Delicious!! - 1/14/11

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  • 0 of 1 people found this review helpful
    Please can someone tell me how many grams is an envelope of yeast, I have a package of 500 gr. granulated yeast and not know how many grams are in an envelope that indicates the recipe. Thanks - 7/27/10

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  • 0 of 1 people found this review helpful
    If you think that it's too sweet because of 5 cups of brown sugar, I think that you misread the recipe--it says .5 cup brown sugar or 1/2 cup. You need to have some sort of sugar for the bread to rise and half a cup in 3 loaves is anything but too sweet. - 5/22/10

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  • Very Good
    0 of 1 people found this review helpful
    Sounds wonderful, but I would try to lower the GI index a bit more by adding some extra seeds and/or grains. If you cannot have sugar, use low glycemic Agave nectar (not sure of the ratios, should be able to find that on the bottle) or splenda?? - 5/10/10

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  • 0 of 3 people found this review helpful
    to sweet for me . 5 cups brown sugar .. sorry did not like this . will keep looking . - 5/3/10

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  • 0 of 1 people found this review helpful
    Going to make this if i can find the ingredients. It sounds awesome and it may be dense enough to make bread bowls for the stew that my husband makes. :D - 5/3/10

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  • 0 of 1 people found this review helpful
    I can't wait to try making this bread! I've never baked bread before that wasn't the store bought, frozen stuff...lol I'm anxious to try this though!! - 2/11/10

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  • I replaced the bran with buckwheat flour. It was still dense and tasty. Very easy to make with excellent results. - 1/30/10

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  • Made this with no problems. It is healthy but dense. Have to put something on it to give it some taste like sugar free marmalade. - 1/29/10

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  • This was lovely. I sprinkled unsalted sunflower seeds on top. Next time I think I might mix some in and maybe some other grains. I love it when there is crunch in bread. - 8/25/09

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  • 0 of 1 people found this review helpful
    I want to make this. I will.:) - 8/21/09

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  • 0 of 2 people found this review helpful
    sounds like it will have great taste what about people who cnat have sugar - 8/10/09

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  • This sounds so good...and Healthy!! Can't wait to try it. - 8/4/09

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  • This is my first time baking real bread It turned out fantastic. If you follow the instructions there is no problem. It also solved my Na+ problem in store bought breads. - 7/1/09

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  • Incredible!
    0 of 1 people found this review helpful
    I like to bake bread I was waiting for this.
    I have not seen wheatbran flour. I will find it
    all the other ingredients have. - 3/1/09

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