This is a wholesome recipe for bran bread uses honey instead of sugar.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour, milk powder, salt. In a separate large bowl, dissolve yeast and honey in warm water. Let stand until creamy, about 10 minutes. Stir in the bran cereal, egg, oil and about half of the flour. Stir in the remaining flour until a sticky dough is formed. Cover bowl with a damp cloth and let rise in a warm place until doubled in bulk, about 1 hour.

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  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 9x5 inch loaf pans.

  • Stir down batter and pour into prepared pans. Bake in preheated oven for 40 to 45 minutes, until bottom of loaf sounds hollow when tapped. Let loaves cool in pans for 5 minutes before removing and placing on a wire rack to cool completely.

Nutrition Facts

119.7 calories; protein 4.6g 9% DV; carbohydrates 20.9g 7% DV; fat 2.8g 4% DV; cholesterol 9.9mg 3% DV; sodium 100.6mg 4% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/08/2005
This is a really great tasting bread and so easy Read More
(10)

Most helpful critical review

Rating: 3 stars
11/04/2007
Now I have never made bread with yeast before so there could have been some operator error - but there was definitely not enough dough for 2 loaves. It's a one loaf recipe. I was a little concerned when the recipe said "pour" into pans and I had a big ol' lump of dough - "pouring" was not an option. So don't fret! Just scrape it on in the pan - it tasted just fine. Read More
(12)
5 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
11/03/2007
Now I have never made bread with yeast before so there could have been some operator error - but there was definitely not enough dough for 2 loaves. It's a one loaf recipe. I was a little concerned when the recipe said "pour" into pans and I had a big ol' lump of dough - "pouring" was not an option. So don't fret! Just scrape it on in the pan - it tasted just fine. Read More
(12)
Rating: 4 stars
01/08/2005
This is a really great tasting bread and so easy Read More
(10)
Rating: 3 stars
05/30/2008
Just okay for bran bread. Very thick and heavy. The dough is definetly not stirrable or pourable and as a previous reviewer said it only makes one loaf. It is okay though I wish I had a better recipe. Read More
(6)
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Rating: 1 stars
01/11/2015
I should have trusted my instincts and skipped this recipe. The amount of liquid to flour / bran is way off. Even using less flour and more water it could not be salvaged. Read More
(2)