Friday, November 20, 2009

Bran Bread

  • 1 envelope active dry yeast
  • 1-1/3 cups lukewarm (105-115F) water
  • 2 cups all-purpose flour
  • 1 cup + 2 tablespoons wheat bran
  • 1/2 cup + 2 tablespoons whole-wheat flour
  • 2 teaspoons salt

1. In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.

2. In a food processor, combine the all-purpose flour, wheat bran, whole-wheat flour and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing until it is smooth and no longer sticky, about 30 times.

3. Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, about 1 hour.

4. Punch down the dough. Cover loosely with plastic wrap or a damp towel and let it rise in a warm, draft-free place about 30 minutes.

5. Punch down the dough, lightly sprinkle a work surface with flour. Turn out the dough, pat into an 8 x 12" rectangle. Fold into thirds, lengthwise, pinching the seams to seal, and form into an 8" loaf. Spray an 8 x 4" loaf pan with nonstick cooking spray. Place the loaf in the pan, seam-side down. Cover loosely with plastic wrap or a damp towel and let it rise until the dough is about 1"
above the rim of the pan, about 1 hour. Preheat the oven to 375F.

6. Lightly brush the loaf with water. Bake on the center oven rack until golden brown and the loaf sounds hollow when tapped on the bottom, 45-50 minutes. Remove from the pan and cool completely (preferably overnight) on a rack.

- makes 12 sevings
- Points per serving: 1

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