Bran Sandwich Bread

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Category : Breads

Recipe : Bran Sandwich Bread

This hearty loaf freezes well, so double the recipe to keep an extra loaf on hand.

Makes 12 servings

1/4 ounce active dry yeast (1 packet)
1 1/2 cups lukewarm apple juice or cider (105-115o F.)
2 cups + 2 tablespoons bread flour*
1/2 cup whole-wheat flour
3 3/4 ounces wheat or oat bran
1 teaspoon salt

In small bowl, sprinkle yeast over lukewarm juice; let stand 10 minutes, until
foamy.
In large bowl or food processor, combine bread and whole-wheat flours, bran, salt
and yeast mixture. If using processor, pulse 1 minute, until dough begins to form
a ball.
If mixing by hand, sprinkle work surface with the reserved tablespoon flour.
Turn dough out onto prepared work surface and knead 5 minutes.
Spray medium bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or damp towel and let rise in a warm, draft-free place
until dough doubles in volume, about 1 1/2 hours.
Punch down dough; cover, and let rest 30 minutes.
Spray 9 x 5" loaf pan with nonstick cooking spray. Sprinkle work surface with
the reserved tablespoon flour. Pat or roll dough into a 9 x 12" rectangle. Bring
edges of dough to center to form 9 x 5" loaf. Pinch edges to seal, and place seam-
side down in prepared loaf pan. Cover loosely with plastic wrap or damp towel and
let rise in a warm, draft-free place until dough doubles in volume, about 1 hour.
Preheat oven to 400o F., setting rack in center. Brush loaf with water and bake
20 minutes. Reduce heat to 350o F. and bake until loaf sounds hollow when
tapped, about 25 minutes. Cool completely on wire rack before slicing.

SERVING (1/12 OF LOAF) PROVIDES: 1 1/2 Breads; 1 gram Fat, 5 grams Fiber.

PER SERVING: 141 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 186 mg
Sodium, 31 g Total Carbohydrate, 5 g Dietary Fiber, 5 g Protein, 16 mg Calcium

*If mixing by food processor (step 2), reserve 1 tablespoon flour. If mixing by hand
(step 3), reserve 2 tablespoons flour.