Whole Grain Wheat Bread with Bran and Flax
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
.5 c brown sugar1.5 tbsp brown sugar3 c warm water3 pkg active dry yeast4.5 c whole wheat flour1.5 c wheat bran2-3 c white flour1 1/8 c instant nonfat dry milk1 tsp salt3/4 c ground flax1/4 c Smart Balance Oil
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.
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.
Nutritional Info 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
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