Rye-Bran Bread Recipe
Ingredients
| Flour | 8 Cup (128 tbs) | |
| Rye flour | 4 Cup (64 tbs) | |
| Bran | 3 Cup (48 tbs) | |
| Yeast cake | 2 Tablespoon | |
| Salt | 2 Tablespoon | |
| Brown sugar | 1⁄3 Cup (5.33 tbs), packed | |
| Bacon drippings | 1 Cup (16 tbs) |
Directions
Mix flours together; make a well in center.
Add all- bran to well.
Dissolve yeast in 1/2 cup warm water.
Stir 5 cups warm water, salt, brown sugar and yeast mixture together; add all at once to flour mixture.
Knead until dough is smooth and elastic.
Form into 3 loaves; grease each loaf with bacon drippings.
Place in loaf pans.
Let rise until doubled in bulk.
Bake in 400-degree oven for 15 minutes; reduce temperature to 375 degrees.
Bake for 40 minutes longer.
Add all- bran to well.
Dissolve yeast in 1/2 cup warm water.
Stir 5 cups warm water, salt, brown sugar and yeast mixture together; add all at once to flour mixture.
Knead until dough is smooth and elastic.
Form into 3 loaves; grease each loaf with bacon drippings.
Place in loaf pans.
Let rise until doubled in bulk.
Bake in 400-degree oven for 15 minutes; reduce temperature to 375 degrees.
Bake for 40 minutes longer.
Chef
