- 1
Ingredients
- 1 c. water
- 3/4 c. milk
- 1 c. all-bran
- 3 tbsp. sugar
- 4 tsp. salt
- 6 tbsp. Fleischmann’s margarine (3/4 stick)
- 1/3 c. dark molasses
- 1/2 c. warm water (105 degrees -115 degrees F.)
- 2 packages Fleischmann’s active dry yeast
- 3 c. unsifted whole wheat flour
- 2 3/4 c. unsifted white flour
Preparation
Step 1
Combine 1 cup water and milk; bring to a boil. Now stir in all-bran, sugar, salt, Fleischmann’s margarine, molasses; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in Fleischmann’s yeast; stir until dissolved. Add lukewarm bran mixture and whole wheat flour; beat until smooth. Stir in enough white flour to make a soft dough. Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes (dough will be slightly sticky). Place in greased bowl, turning to grease top of dough. Cover; let rise in warm place, free from draft until doubled in bulk, about 1 hour. Punch down. Turn dough out onto lightly floured board; divide it in half; shape each half into a loaf. Place in greased 8 3/4 × 5 × 3-inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400 degrees F.) 30 to 35 minutes, or until done. Makes two darkly delicious loaves.