I modified my grandmother’s bran bread recipe and got this one. I was out of bran, so tried frosted wheat cereal. The results were great!
In a large bowl, combine cereal, brown sugar, shortening and salt. Pour boiling mixture over mixture. Let cool to room temperature.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Combine cereal and yeast mixtures. Add eggs and two cups flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until brown, about 30 minutes. Remove from pans and let cool on a wire rack.
Per Serving: 200 calories; protein 5g; carbohydrates 32.8g; fat 5.3g; cholesterol 15.5mg; sodium 105.8mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.