Whole Wheat Bran Bread Recipe




 All purpose flour1 Cup (16 tbs)
 Whole wheat flour1 Cup (16 tbs)
 Salt1 Teaspoon
 Active dry yeast1
 Milk3⁄4 Cup (12 tbs)
 Molasses2 Teaspoon
 Margarine3 Teaspoon


Stir together the all-purpose flour and whole wheat flour.
In the large bowl of your electric mixer, combine 1/2 c. (125 mL) of the flour mixture, the cereal, salt and yeast.
Set aside.
In a small saucepan, heat milk, molasses and margarine until very warm.
Gradually add to cereal mixture and beat for 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
Add egg and 1/4 c. (60 mL) of the flour mixture.
Beat 2 minutes, at high speed.
By hand, stir in enough remaining flour mixture to make a stiff dough.
On lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
Place in greased bowl, turning once to grease top.
Cover loosely.
Let rise in warm place until doubled.
Punch down dough.
Shape into a loaf.
Place in greased 8 x 4 x 2 in. (20 x 10 x 5 cm) loaf pan.
Cover and let rise in warm place until doubled.
Bake at 375°F (190°C) about 25 minutes or until golden brown.