Whole Grain Wheat Bread with Bran and Flax
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 93.9
- Total Fat: 2.0 g
- Cholesterol: 0.4 mg
- Sodium: 156.1 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.0 g
- Protein: 3.4 g
View full nutritional breakdown of Whole Grain Wheat Bread with Bran and Flax calories by ingredient
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
3 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 .
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 .
Member Ratings For This Recipe
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LOURAY
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JUSTME29