Black Bran Bread
1 round loaf
35 to 40
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
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.
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