BRAN BREAD. Bread in which bran is used is proportionately a trifle lower in food value than that in which whole wheat or white flour is used. However, it has the advantage of an additional amount of bulk in the form of bran, and because of this it is a wholesome food.

• 2 c. milk
• 6 Tb. molasses
• 1-1/2 tsp. salt
• 1/2 yeast cake
• 1/4 c. lukewarm water
• 2 c. white flour
• 4 c. graham flour
• 1 c. sterilized bran
• 1 c. white flour additional for kneading

Scald the milk and to it add the molasses and salt. When this is lukewarm, add to it the yeast cake dissolved in the lukewarm water, as well as the white flour and 1 cupful of the graham flour. Cover this mixture and let it rise. When it has risen sufficiently, add the bran and the rest of the graham flour and knead. Cover this dough, and let it rise until it doubles in bulk. Then shape it into loaves, place it in the greased pans, let it rise again until it doubles in bulk, and bake in a hot oven.

Back to Bread Recipes