Black Bran Bread
This unique recipe help meets your need for daily dietary fiber intake. With 2 grams of dietary fiber per ounce, perfecting this recipe would be a wonderful addition to your weekly routine and daily diet.
Makes 1 round loaf
2 cups all-purpose flour, divided
1-1/2 cups rye flour
1 envelope Fleischmann’s RapidRise Yeast
3/4 cup wheat bran cereal
1 tablespoon caraway seeds
1 teaspoon salt
1 teaspoon instant coffee granules
1-1/4 cups water
1/4 cup molasses
2 tablespoons apple cider vinegar
2 tablespoons butter
1 square (1 ounce) unsweetened chocolate
1 egg white
1 tablespoon water
Set aside 1 cup all-purpose flour from total amount.
Mix remaining flours, undissolved yeast, cereal, caraway seeds, salt and coffee in a large bowl. Heat water, molasses, vinegar, butter and chocolate until very warm (120° F to 130° F). Stir liquids into dry ingredients. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
Turn out onto floured surface and knead 5 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; bursh on surface of bread. Preheat oven to 400° F. Bake for 35 to 40 minutes. Remove from baking sheet and cool on wire rack.
Serving Size: 1 slice (1/12 of recipe)
Calories 200; total fat 2g; Saturated fat 2g; Cholesterol 10mg; Sodium 240mg; Carbohydrates 38g; Dietary Fiber 4g (2.0 grams per ounce); Sugars 6g; Protein 4g.