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Black Bran Bread Recipe # 621


Yield: 1 round loaf
Prep Time: 25 minutes
Proof Time: 40 minutes
Bake Time: 35 to 40 minutes

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.  Perfecting this recipe would be a wonderful addition to your weekly routine and daily diet. 

1-3/4 cups stone ground rye flour
1-3/4 cups all-purpose flour
2 envelopes Fleischmann's® RapidRise Yeast
1 cup wheat bran
4 teaspoons vital wheat gluten
1 tablespoon brown sugar
1 tablespoon Spice Islands® Caraway Seed
1 teaspoon salt
1 teaspoon instant coffee granules
1-1/2 cups water
2 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons butter OR margarine
1 square (1 ounce) unsweetened chocolate
1 egg white
1 tablespoon water


Directions
Combine rye flour, 3/4 cup all-purpose flour, undissolved yeast, wheat bran, wheat gluten, brown sugar, caraway seed, salt and coffee in a large mixer bowl.   Heat water, molasses, vinegar, butter and chocolate until very warm (120°F to 130°F).  Beat for 2 minutes on medium speed.  Mix in enough reserved flour to make a soft dough that begins to clean the side of the bowl.

Turn out onto floured surface and knead 5 minutes.   Cover and let rest 10 minutes. Shape into smooth ball; transfer to a greased baking sheet.  Loosely cover dough; let rise 40 minutes, or until almost double in size.  Beat egg white and water; brush on surface of bread. 

Preheat oven to 400°F.  Bake for 35 to 40 minutes.  Remove from baking sheet and cool on wire rack.


Nutritional Information: Per Serving:
Serving Size: 1 slice; (about 1/17 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 120; Total fat 2.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 150 mg; Carbohydrates 23 g;
Dietary Fiber 4 g (2 g/oz); Sugars 3 g; Protein 4 g

 







  

 



 

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