Whole Wheat Bars with Raspberry Jam

By davidgoodman

Ingredients

• 1 1/4 cups Whole wheat flour
• 1 cup All-purpose flour, plus more for dusting
• 1/4 cup Wheat bran
• 1/4 tsp Salt
• 1/4 tsp Baking Soda
• 2/3 cup Packed dark-brown sugar
• 1 tsp finely grated lemon zest
• 10 tsp Unsalted butter, softened
• 1 Large egg
• 1/4 cup Smooth unsweetened applessure
• 1 cup Raspberry Jam

Preparation

Step 1

1. Whisk together flours, bran, salt, and baking soda in a medium bowl; set aside. Put brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beat in egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the appleasuce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.

2. Preheat oven to 375 degrees. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm. Remove top piece of parchment. Trim dough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.

3. Cut rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold dough over, pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and jam.

4. Cut crosswise into 1 1/2-in-wide bars, but do not separate until after banking. Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack. Bars can be stored in an airtight container at room temperature for up to 3 days.