Bread-machine whole-wheat bran bread
When I revise recipes I usually increase the proportion of whole wheat flour and decrease the proportion of white flour. This improves flavor and nutritiousness without significantly increasing density.
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- 1 1/2 cup(s) water warmed to 110 degrees or let the bread machine do it
- 2 tablespoon(s) powdered milk
- 2 tablespoon(s) vegetable oil, e.g. canola
- 2 tablespoon(s) molasses
- 2 tablespoon(s) honey or light corn syrup
- 1 1/2 teaspoon(s) salt
- 2 1/4 cup(s) whole wheat flour
- 1 1/4 cup(s) bread machine white flour
- 1/2 cup(s) wheat bran
- 1/2 cup(s) oat bran
- 1-2 tablespoon(s) wheat gluten
- 1/4 teaspoon(s) professional dough conditioner
- 1-2 teaspoon(s) barley malt flour
- 1-2 teaspoon(s) orange zest (optional) grated
- 1 tablespoon(s) potato flour
- 2 teaspoon(s) bread machine yeast
- Add the ingredients to the bread machine baking pan in the order recommended by the bread machine manufacturer. I don't consider the gluten, potato flour, barley malt flour, or dough conditioner to be optional. They significantly improve the taste and texture of bread. While some people may abhor corn syrup and would always prefer honey as being more "natural," I find that light corn syrup yields a loaf with a better texture than honey. And the amount involved is small, only two tablespoons. Here in central Oklahoma I have consistently to limit the measure of yeast to 2 tsp or the loaf rises too much. Be sure to check the dough during the first kneading cycle and adjust the wetness of the loaf with water or flour. A little too wet is better than a little too dry.
This recipe is a personal recipe added by MAFinOKC and has not been tested or endorsed by MyRecipes.
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