Yield: 2 Loaves
| Measure | Ingredient |
|---|---|
| 2 cups | Warm milk |
| 1 cup | Wheat bran cereal (All-Bran, Fiber 1, or 100% Bran) |
| ½ cup | Warm water |
| 2 tablespoons | Yeast |
| ⅓ cup | Honey |
| 2 tablespoons | Olive oil or vegetable oil |
| 2 teaspoons | Salt |
| ½ cup | Cracked wheat |
| 3 cups | Whole wheat flour |
| 2½ cup | To 3 1/2 c bread flour (or all purpose flour) |
In a large bowl, add wheat bran cereal to milk and soak 15-30 minutes.
Proof yeast in warm water.
Add yeast mixture, honey, olive oil, salt, and cracked wheat to milk mixture and mix well. Add the whole wheat flour, one cup at a time, mixing well after each addition. Then add bread flour ½ c at a time, mixing well after each addition. When dough gets very stiff, turn out onto a well-floured surface and knead in enough remaining flour to make a good soft dough.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled. Punch down, divide in half, and form each half into a loaf and place in a 8.5x4½ inch or 9x5 inch bread pan and cover. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven for 30 minutes, remove from pans and continue to bake for another 10-15 minutes until bread sounds hollow on bottom. May need to cover tops with aluminum foil during final 10-15 minutes of baking if top is browning too much. Let cool on racks before slicing.
Recipe from Harold Cannon, appeared in 30 Nov 1994 issue of The Birmingham News.