All Bran Yogurt Bread Recipes

SIMPLE YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
• Combine flour, baking powder, baking soda, and salt in a small bowl.
• Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

SUN OVEN BRAN AND YOGURT BREAD

Steps:

• Pour the water, yogurt, oil, and molasses into the pan of a bread machine. Sprinkle both flours over the liquids, making sure that they are completely covered. Add the wheat bran. Add the salt in one corner of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. When the dough cycle has finished turn the dough out onto a lightly floured surface and gently punch down. Cut dough into two pieces and form two loaves. Place dough in two lightly oiled bread pans, cover with oiled plastic wrap and let rise in a warm spot for 30 to 45 minutes. Set Global Sun Oven out to preheat while the bread is rising. Bake loaves in the Sun Oven until lightly browned and sound hollow when tapped, 1 to 1 1 1/2 hours. Makes 2 loaves

ALL-BRAN® YOGURT BREAD

Steps:

• Stir together flour, rye flour, baking powder, soda, salt, caraway seeds and anise seeds. Set aside.
• In large mixing bowl combine yogurt, eggs, applesauce, molasses and orange flavoring. Beat well. Add Kellogg's® All-Bran® cereal. Let stand 2 minutes or until cereal softens. Add flour mixture, stirring only until combined. Portion batter evenly into two 8 1/2x4 1/2x2 1/2-inch loaf pans coated with cooking spray.
• Bake at 350 degrees F about 50 minutes or until wooden pick comes out clean. Let cool 10 minutes and remove from pan. Cool on wire rack. Wrap in plastic wrap.

RHUBARB YOGURT BREAD OAMC

Steps:

• Grease the bottom and 1/2" up the sides of 2 8X4X2" loaf pans; set aside.
• In a large bowl stir together the flour, baking soda, salt and cinnamon, set aside In a medium bowl stir together the egg, brown sugar, yogurt, cereal flakes, applesauce, and oil.
• Add egg mixture all at once to flour mix.
• Stir just until combined.
• Gently stir in rhubarb.
• In a small bowl stir together streusal topping ingredients: brown sugar, rolled oats, flour, ground cinnamon and melted butter together.
• Spread batter into prepared pans.
• Sprinkle with streusal topping.
• Bake in a 350F oven for 50 minutes or until a wooden toothpick inserted near centers comes out clean.
• Cool in pans on a wire rack for 10 minutes.
• Remove from pans.
• Cool completely on wire racks.
• Wrap and store one loaf overnight for easier slicing.
• Wrap remaining loaf in moisture and vaporproof wrap or place in a slef-sealing freezer bag.
• Label and freeze up to 3 months.
• To serve frozen loaf: Thaw frozen wrapped rhubarb bread at room temperature.

ALL-BRAN YOGURT BREAD

Steps:

• 1. Stir together flour, rye flour, baking powder, soda, salt, caraway seeds and anise seeds. Set aside.2. In large mixing bowl combine yogurt, eggs, applesauce, molasses and orange flavoring. Beat well. Add Kellogg's® All-Bran® cereal. Let stand 2 minutes or until cereal softens. Add flour mixture, stirring only until combined. Portion batter evenly into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans coated with cooking spray.3. Bake at 350°F about 50 minutes or until wooden pick comes out clean. Let cool 10 minutes and remove from pan. Cool on wire rack. Wrap in plastic wrap.