* Exported from MasterCook *
Bread, Caraway Rye All-Bran
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Posted Sandwiches
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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1 cup buttermilk
1 package dry yeast
1/4 cup warm water -- (110 to 115F)
1 tablespoon sugar
3/4 teaspoon salt
1 teaspoon grated orange peel
1 teaspoon caraway seed
1 cup Kellogg's® All-Bran® Original Wheat Flakes cereal -- see note
1 cup rye flour
1 1/2 cups all-purpose flour
1 tablespoon milk
Note: or 2 cups Kellogg's® All-Bran® Complete® cereal or 1 cup
Kellogg's® All-Bran® Bran Buds® cereal
Caraway and rye are a classic pairing, but orange peel and buttermilk
add a new taste twist to this hearty yeast bread.
Prep: 40 min
Total: 3:10
Yield: 1 loaf
Serving Size: 16 slices (45g)
Measure buttermilk. Let stand until it reaches room temp or warm
slightly in microwave.
Dissolve yeast in warm water in large mixing bowl. Stir in sugar,
salt, orange peel, caraway seed and warm buttermilk. Stir in
KELLOGG'S COMPLETE Wheat Bran Flakes cereal and rye flour.
Gradually mix in all-purpose flour. If necessary, work in last
portion of flour while kneading. Cover and let rest 15 min.
On lightly floured surface, knead dough about 5 min or until smooth
and elastic. Place in large mixing bowl coated with cooking spray.
Coat dough with cooking spray. Cover and let rise in warm place until
double in volume (about 1 1/2 hours).
Sprinkle small amount of cornmeal on baking sheet or coat with
cooking spray. Punch down dough. Shape into smooth round ball, being
careful not to make large folds in dough. Place on baking sheet.
Flatten slightly. Cut large X across top of loaf with sharp knife.
Cover and let rise in warm place until double in volume (about 45
min). Brush loaf with milk.
Bake at 350F about 35 min or until golden brown and loaf sounds
hollow when tapped. Remove from baking sheet. Cool on wire rack.
Info: Cal 100, Pro 3g, Fat .5g, Carb 23g, Sodium 180mg, Fiber 2g
S(Internet Address):
http://www.all-bran.com/recipes/caraway-rye-bran-bread-recipe.html
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 87 Calories; 1g Fat (5.4%
calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber;
1mg Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : This lovely loaf, sliced thick, is a great base for
an egg salad sandwich, layered with juicy slices of fresh, ripe
tomato. Save some bread for breakfast, though ? it's equally good
toasted, with butter and jam.
NOTES : 2018 - 0721