WHOLE WHEAT BANANA NUT BREAD
This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.
Provided by PEDGI
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
- Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 29.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 215.3 mg, Sugar 14.2 g
HIGH FLAVOR BRAN BREAD
This was given to me by a friend who also uses a bread machine.
Provided by Jennifer Meakings
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 15
Number Of Ingredients 10
Steps:
- Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.
Nutrition Facts : Calories 146 calories, Carbohydrate 27.9 g, Cholesterol 0.2 mg, Fat 2.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 0.3 g, Sodium 254.5 mg, Sugar 4.8 g
WHOLE WHEAT BRAN BREAD
"MOM CREATED the recipe for this bread herself, and it's a winning combination of ingredients. It's always a treat when it's on the table accompanying one of her delicious meals."
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes.
Nutrition Facts :
WHOLE WHEAT BRAN BREAD
Posted in reply to a message board request. Recipe is from the Fleischmann's Yeast Book. This recipe makes a very good whole wheat bran bread. Prep time includes the 2 hours of rising time.
Provided by Dee514
Categories Yeast Breads
Time 3h10m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- In a sauce pan combine 1 cup water and milk, bring to a boil.
- Stir in cereal, sugar, salt, margarine and molasses.
- Let cereal mixture cool until lukewarm.
- Measure 1/2 cup warm (105°-115°F) water into a large warm bowl.
- Sprinkle yeast into the warm water, stir until dissolved.
- Add the warm cereal mixture and whole wheat flour to the yeast; beat until smooth.
- Add enough white flour to make a stiff dough.
- Turn dough onto a lightly floured board, and knead until smooth and elastic, about 8 to 10 minutes (dough should be slightly sticky).
- Place dough in a greased bowl, turning the dough to grease the top.
- Cover bowl, and place in a warm draft free place to rise until doubled in bulk (about 1 hour).
- Punch dough down.
- Turn dough onto a lightly floured board and divide dough in half.
- Roll each half into a 12 x 8-inch rectangle.
- Starting with the 8-inch side, roll the dough up like you would for a jelly roll.
- Place each rolled loaf into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan.
- Cover pans and let rise in a warm draft free place until doubled (about 1 hour).
- Bake in a preheated 400°F oven for about 30 minutes, or until done (loaves should sound hollow when lightly tapped).
- Remove from pans and cool on wire racks.
Nutrition Facts : Calories 1898.9, Fat 45.9, SaturatedFat 10.5, Cholesterol 12.8, Sodium 5214.4, Carbohydrate 342.2, Fiber 35.8, Sugar 56, Protein 52.2
WHOLE-WHEAT BRAN BREAD RISNEY-MANNING
Provided by Liz Risney-Manning
Categories Bread Milk/Cream Bake High Fiber Molasses Bran Gourmet Pennsylvania
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- In a bowl combine the bran, the flour, the salt, the baking soda, and the brown sugar. In another bowl stir together the buttermilk and the molasses, stir the mixture into the flour mixture until the batter is combined well, and stir in the raisins. Spoon the batter into a lightly greased loaf pan, 8 by 4 by 3 inches, and bake it in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until the bread sounds hollow when tapped. Let the bread cool in the pan on a rack for 15 minutes, invert it onto the rack, and let it cool completely.
WHOLE WHEAT WITH OAT BRAN BREAD
This is a very tasty, moist bread. This recipe is the final result of experiments in trying to get a perfect whole wheat bread with my family as judges.
Provided by IslandGirl
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Measure ingredients in order listed into bread machine pan.
- I use a Grain setting and for 1 1/2 pound loaf.
- If the dough seems too dry when first mixing I add 1 T.
- coffee or water.
Nutrition Facts : Calories 263.2, Fat 5.8, SaturatedFat 0.9, Cholesterol 1.9, Sodium 230.6, Carbohydrate 49.2, Fiber 6.3, Sugar 8.1, Protein 8.6
WHOLE-WHEAT BREAD
Steps:
- The day before making the bread, make the soaker and the poolish. For the soaker, mix together the coarse whole-wheat flour and the water in a bowl, cover the bowl with plastic wrap, and leave it at room temperature until the next day. For the poolish, mix together the whole-wheat flour and yeast, then stir in the water to make a thick paste. Stir only until all the flour is hydrated, then cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours, or until it just begins to bubble. Then put it in the refrigerator overnight.
- The next day remove the poolish from the refrigerator 1 hour before making the dough to take off the chill. In a mixing bowl (or in the bowl of an electric mixer), stir together the whole-wheat flour, salt, and yeast. Then add the poolish and the soaker, as well as the honey, oil, and egg. Stir with a large metal spoon (or mix on low speed for about 1 minute with the paddle attachment) until the dough forms a ball, adding more water or flour if needed.
- Sprinkle whole-wheat flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add flour if necessary and knead until the dough forms a firm, supple dough. This will take 10 to 15 minutes by hand, slightly less by machine. The dough should be tacky but not sticky. It should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
- Divide the dough into 2 equal pieces (they should weigh about 18 ounces each). Shape them into sandwich loaves, as shown on page 81. Lightly oil two 8 1/2 by 4 1/2-inch loaf pans and place the loaves in the pans. Mist the tops with spray oil and loosely cover with plastic wrap.
- Proof at room temperature for about 90 minutes, or until the dough nearly doubles in size and is cresting above the lip of the pans.
- Preheat the oven to 350°F with the oven rack in the middle of the oven. Just before baking, you may choose to garnish the loaves by misting the tops with water and sprinkling on sesame seeds.
- Bake the loaves for about 30 minutes, then rotate them 180 degrees, if necessary, for even baking. Continue baking for 15 to 30 minutes longer. The finished bread should register between 185° and 190°F at the center and should sound hollow when thumped on the bottom. The loaves should be golden brown all around and firm on the sides as well as on the top and bottom. If they are soft and squishy on the sides, return them to the pans and continue baking until done.
- When the loaves have finished baking, remove them immediately from the pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
- BREAD PROFILE
- Enriched, standard dough; indirect method; commercial yeast
- DAYS TO MAKE: 2
- Day 1: 2 to 4 hours soaker and poolish
- Day 2: 1 hour to de-chill poolish; 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 45 to 60 minutes baking
- Commentary
- Coarse flour weighs slightly less per cup than regular grind flour because it doesn't pack as tightly and contains more air. This explains why the coarse flour is only 4.25 ounces, while the regular whole-wheat flour used in the rest of the formula weighs 4.5 ounces per cup.
- The bread will develop a more open crumb if the flour is high in protein. The strongest flour comes from hard spring wheat, which can often be found at natural food markets that offer a variety of flours (see also Resources, page 291). You may also substitute regular whole-wheat flour from the supermarket.
- The use of oil and/or egg is offered as an option to tenderize the bread. If you use either of them, you will need to add additional flour during the final mixing. Let the dough determine how much flour to add, as you knead it to a firm, slightly tacky consistency. Another way to tenderize the dough is to use milk or buttermilk instead of water when making the poolish.
- BAKER'S PERCENTAGE FORMULA
- Whole-Wheat Bread %
- (Soaker)
- Whole-wheat flour: 100%
- Water: 141%
- Total: 241%
- WHOLE-WHEAT POOLISH
- Whole-wheat flour: 100%
- Instant yeast: .41%
- Water: 88.9%
- Total: 189.3%
- (Dough)
- Soaker: 114%
- Whole-wheat poolish: 142%
- Whole-wheat flour: 100%
- Salt: 3.7%
- Instant yeast: 1.2%
- Honey: 16.7%
- Vegetable oil: 5.6%
- Egg: 18.3%
- Total: 401.5%
More about "whole wheat bran bread risney manning food"
WHOLE-WHEAT SANDWICH BREAD RECIPE - BROWN EYED …
From browneyedbaker.com
WHEAT BRAN BREAD RECIPE - BRAN BREAD RECIPE
From yummytummyaarthi.com
WHOLE WHEAT RAISIN BREAKFAST BREAD RECIPE - THE …
From thespruceeats.com
10 BEST WHOLE WHEAT BRAN MUFFINS RECIPES | YUMMLY
From yummly.com
WHOLE WHEAT & OAT BRAN BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
WHOLE-WHEAT BRAN BREAD RISNEY-MANNING | RECIPE | BREAD, WHEAT, …
From pinterest.com
DIFFERENCES BETWEEN WHOLE GRAIN WHEAT AND WHEAT BRAN
From leaf.tv
RECIPES/WHOLE-WHEAT-BRAN-BREAD-RISNEY-MANNING …
From github.com
WHOLE WHEAT BRAN BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
WHEAT BRAN: NUTRITION, BENEFITS AND MORE - HEALTHLINE
From healthline.com
THE 9 BEST WHEAT BRAN SUBSTITUTES FOR YOUR RECIPES - CONSCIOUS …
From myconsciouseating.com
MAGIC MULTIGRAIN WHOLE WHEAT SANDWICH BREAD - WELL PLATED BY ERIN
From wellplated.com
RECIPE: WHEAT BRAN BREAD STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
THE BEST WHEAT BRAN YEAST BREAD ⋆ OWL CREEK FARM
From owlcreek.ca
WHEAT BRAN BREAD - HOME COOKING ADVENTURE
From homecookingadventure.com
WHOLE WHEAT HONEY BRAN BREAD - FLEISCHMANNSYEAST.COM
From fleischmannsyeast.com
100% WHOLE WHEAT BREAD WITH WHEAT BRAN - BAKEGOOD
From bakegood.ca
HEALTHY WHOLE WHEAT BREAD WITH HONEY AND OAT BRAN - PETIT APRON
From petitapron.com
BRAN WHOLE WHEAT BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
WHEAT BRAN BREAD RECIPE | RECIPELAND
From recipeland.com
BRANANA BREAD(WHOLE WHEAT, WHEAT BRAN AND FLAX MEAL BANANA …
From ohtastensee.com
RAISIN AND BRAN BREAD | RICARDO
From ricardocuisine.com
WHEAT BRAN | WHOLE FOODS CO•OP
From wholefoods.coop
75 YEAST/BREAD RECIPE IDEAS | BREAD RECIPES, BREAD, YEAST BREAD …
From pinterest.ca
WHOLE WHEAT BREAD - HOW TO MAKE IT SOFT, FLUFFY AND GOOD VOLUME
From tasteasianfood.com
WHOLE WHEAT BRAN BREAD RISNEY MANNING FOOD- WIKIFOODHUB
From wikifoodhub.com
WHITE WHOLE WHEAT BREAD RECIPE - THE FLOUR HANDPRINT
From theflourhandprint.com
WHOLE WHEAT VS. WHEAT BRAN: WHAT'S THE DIFFERENCE? | LIVESTRONG
From livestrong.com
RECIPES/BRAN.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
HEALTHY WHOLE WHEAT BRAN MUFFINS - LIFE MADE SIMPLE
From lifemadesimplebakes.com
6 WHEAT BRAN SUBSTITUTES IN RECIPES - DOHWANYC.COM
From dohwanyc.com
HONEY BRAN BREAD - FLY-LOCAL
From fleischmannsyeast.com
14 BREAD IDEAS | RECIPES, FOOD, SNACKS
From pinterest.com
LA AMERICANA WHOLE WHEAT BRAN BROWN BREAD - BLINKIT
From blinkit.com
HOW TO COOK WHOLE WHEAT BREAD WITH BRAN - RECIPE
From thisnutrition.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love