Bran Yeast Bread Recipes

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HIGH FLAVOR BRAN BREAD



High Flavor Bran Bread image

This was given to me by a friend who also uses a bread machine.

Provided by Jennifer Meakings

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Yield 15

Number Of Ingredients 10

1 ½ cups warm water (110 degrees F/45 degrees C)
2 tablespoons dry milk powder
2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons honey
1 ½ teaspoons salt
2 ¼ cups whole wheat flour
1 ¼ cups bread flour
1 cup whole bran cereal
2 teaspoons active dry yeast

Steps:

  • Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.

Nutrition Facts : Calories 146 calories, Carbohydrate 27.9 g, Cholesterol 0.2 mg, Fat 2.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 0.3 g, Sodium 254.5 mg, Sugar 4.8 g

BRAN YEAST BREAD



Bran Yeast Bread image

The chewy slices of this bread get a little crunch from the grain.-Corbin Detgen, Buchanan, Michigan

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/3 cup boiling water
2 tablespoons vegetable oil
1/3 cup plus 1 teaspoon sugar
1 teaspoon salt
1/3 cup cold water
1/3 cup wheat bran
1 cup whole wheat flour
1-3/4 to 2 cups all-purpose flour

Steps:

  • In a bowl, dissolve yeast in warm water; set aside. In another bowl, combine boiling water, oil, sugar and salt; stir until sugar is dissolved. Stir in cold water and bran. Stir into yeast mixture. Add whole flour and 1-1/2 cups all-purpose flour. Beat on medium speed for 2-3 minutes. Stir in enough remaining all-purpose flour to make a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down; cover and let rest for 8 minutes. Shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-45 minutes or until golden brown. Remove from pan to cool on a wire rack.

Nutrition Facts :

ALL-BRAN YEAST BREAD



All-Bran Yeast Bread image

Number Of Ingredients 9

1 cup milk
1 cup mashed potato
1 cup water
1 compressed cake yeast
2 tablespoons sugar
1 1/2 tablespoons salt
3 tablespoons shortening, melted
1 1/2 cups All-Bran® Original
6 cups all-purpose flour

Steps:

  • 1. Heat milk to scalding. Stir in potatoes and water. Pour into large mixing bowl. Cool to lukewarm.2. Crumble yeast and stir into potato mixture. Let stand about 10 minutes until thickened. Stir in sugar, salt, shortening and Kellogg's® All-Bran® cereal. Let stand about 5 minutes. Add flour to make stiff dough, mixing thoroughly:3. Turn dough out on lightly floured board and knead about 10 minutes or until smooth and satiny.4. Place dough in warm bowl coated with cooking spray. Spray surface with cooking spray. Cover lightly and let rise in warm place until double in bulk.5. Punch dough down in the center. Turn the edges in toward the center and turn over so that the smooth side is on top. Spray surface with cooking spray. Cover and let rise again until double in bulk.6. Turn out on board, divide in two equal portions and mold into balls. Let rest, covered, for 10 minutes.7. Shape and place in two 9 x 5 x 3-inch loaf pans coated with cooking spray. Brush tops with additional melted shortening, if desired. Cover and let rise until double in bulk.8. Bake at 350°F about 55 minutes or until golden brown. Cool 10 minutes in pans. Remove from pans and cool on wire racks. Wrap in plastic wrap to store.

Nutrition Facts : Nutritional Facts Serves

BRAN YEAST BREAD



Bran Yeast Bread image

Make and share this Bran Yeast Bread recipe from Food.com.

Provided by Vino Girl

Categories     Yeast Breads

Time 3h

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 11

2 1/4 teaspoons active dry yeast (1 package)
1/4 cup warm water (110-115F)
1/3 cup boiling water
2 tablespoons vegetable oil
1/3 cup sugar, plus
1 teaspoon sugar
1 teaspoon salt
1/3 cup cold water
1/3 cup wheat bran
1 cup whole wheat flour
1 3/4-2 cups all-purpose flour, divided

Steps:

  • In a mixing bowl, dissolve yeast in warm water. Set aside.
  • In another bowl, combine boiling water, oil, sugar, and salt; stir well until sugar is dissolved.
  • Stir in cold water and bran.
  • Stir sugar mixture into yeast mixture.
  • Add whole wheat flour and 1 1/2 cups all-purpose flour; beat on medium speed for 2-3 minutes.
  • Stir in enough of the remaining flour to make a stiff dough.
  • Turn onto a floured surface and knead until smooth and elastic (8 minutes).
  • Place in a greased bowl, turning once to grease the top of the dough.
  • Cover and let rise in a warm place for about an hour, or until doubled.
  • Punch the dough down; cover again and let rest for 8 minutes.
  • Shape into a loaf, and place the dough in a 9x5 inch loaf pan.
  • Cover and let rise for 45 minutes, or until doubled.
  • Bake in a 350F preheated oven for 35-45 minutes, or until golden brown.
  • Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 111.6, Fat 2, SaturatedFat 0.3, Sodium 146.6, Carbohydrate 21.3, Fiber 1.9, Sugar 4.5, Protein 2.8

OAT BRAN BREAD



Oat Bran Bread image

A light, high volume bread machine bread. It works well when you use the Dough selection, and allow the bread to rise in a bread pan.

Provided by Leanne

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 7

1 ¼ cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
2 ½ cups bread flour
¼ cup oat bran
2 tablespoons honey
1 teaspoon salt
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start.
  • After the dough has risen once, remove it from the machine. Knead it a few times, and then shape into a loaf. Place in a greased 9 x 5 inch loaf pan. Allow to rise until doubled in bulk.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done.
  • Alternatively, choose the Basic or White Bread setting, and Start.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 25.1 g, Fat 2.4 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 215.5 mg, Sugar 3 g

RAISIN BRAN BREAD



Raisin Bran Bread image

You won't even realize you're getting bran cereal in your diet when you sample this bread from Jean Daviau of San Jacinto, California. It is moist and slightly sweet from raisins.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 9

1 cup plus 1 tablespoon water (70° to 80°)
1/4 cup packed brown sugar
2 tablespoons butter, softened
1-1/2 cups raisin bran
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
1/2 cup raisins

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.

Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

WHOLE WHEAT BRAN BREAD



Whole Wheat Bran Bread image

Posted in reply to a message board request. Recipe is from the Fleischmann's Yeast Book. This recipe makes a very good whole wheat bran bread. Prep time includes the 2 hours of rising time.

Provided by Dee514

Categories     Yeast Breads

Time 3h10m

Yield 2 Loaves

Number Of Ingredients 11

1 cup water
3/4 cup milk
1 cup 100% all-bran cereal
3 tablespoons sugar
4 teaspoons salt
6 tablespoons margarine or 6 tablespoons butter
1/3 cup dark molasses
1/2 cup warm water (105°-115°F)
2 tablespoons active dry yeast
3 cups whole wheat flour
2 1/2-3 cups unbleached all-purpose flour

Steps:

  • In a sauce pan combine 1 cup water and milk, bring to a boil.
  • Stir in cereal, sugar, salt, margarine and molasses.
  • Let cereal mixture cool until lukewarm.
  • Measure 1/2 cup warm (105°-115°F) water into a large warm bowl.
  • Sprinkle yeast into the warm water, stir until dissolved.
  • Add the warm cereal mixture and whole wheat flour to the yeast; beat until smooth.
  • Add enough white flour to make a stiff dough.
  • Turn dough onto a lightly floured board, and knead until smooth and elastic, about 8 to 10 minutes (dough should be slightly sticky).
  • Place dough in a greased bowl, turning the dough to grease the top.
  • Cover bowl, and place in a warm draft free place to rise until doubled in bulk (about 1 hour).
  • Punch dough down.
  • Turn dough onto a lightly floured board and divide dough in half.
  • Roll each half into a 12 x 8-inch rectangle.
  • Starting with the 8-inch side, roll the dough up like you would for a jelly roll.
  • Place each rolled loaf into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan.
  • Cover pans and let rise in a warm draft free place until doubled (about 1 hour).
  • Bake in a preheated 400°F oven for about 30 minutes, or until done (loaves should sound hollow when lightly tapped).
  • Remove from pans and cool on wire racks.

Nutrition Facts : Calories 1898.9, Fat 45.9, SaturatedFat 10.5, Cholesterol 12.8, Sodium 5214.4, Carbohydrate 342.2, Fiber 35.8, Sugar 56, Protein 52.2

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