Black Bran Bread

Whole Grain/Whole Wheat

Hearty and wholesome.





1 round loaf

Prep Time

25 minutes

Rise Time

40 minutes

Bake Time

35 to 40 minutes


  • 1-3/4 cups stone ground rye flour
  • 1-3/4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1 cup wheat bran
  • 4 teaspoons vital wheat gluten
  • 1 tablespoon brown sugar
  • 1 tablespoon 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.