No Knead Bran Bread
Yield
1 loafPrep
20 minCook
100 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
whole-wheat flour
|
|
| ½ | cup |
malted milk powder
dry |
* |
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
yeast, active dry
active dry |
|
| ¼ | cup |
honey
|
|
| 1 ¼ | cups |
water
warm, 105 - 115 degrees F |
|
| 1 ½ | cups |
bran
or 2 c bran cereal |
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 118 | ml |
malted milk powder
dry |
* |
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
yeast, active dry
active dry |
|
| 59 | ml |
honey
|
|
| 296 | ml |
water
warm, 105 - 115 degrees F |
|
| 355 | ml |
bran
or 2 c bran cereal |
|
| 1 | each |
eggs
|
|
| 45 | ml |
vegetable oil
|
|
Directions
Stir together the flour, dry milk powder, and salt.
Combine the yeast honey, warm water, and bran in a large mixing bowl.
Let the yeast mixture stan 2 minutes.
Add the egg, oil, and about half of the flour mixture.
Beat until smooth.
Add the remaining flour mixture and stir to form a sticky dough.
Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Stir down and pour into a lightly greased 9 by 5 inch loaf pan.
Bake in a 375℉ (190℃) oven for about 40 minutes.
Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack.
