Title: No Knead Bran Bread
Categories: Bread Diabetic
Yield: 1 Loaf
| 3 | c | Whole wheat flour |
| 1/2 | c | Dry milk powder |
| 1/2 | ts | Salt |
| 2 | tb | Active dry yeast (2 pkgs) |
| 1/4 | c | Honey |
| 1 1/4 | c | Warm water (110 to 115 F) |
| 1 1/2 | c | Bran or 2 c bran cereal |
| 1 | | Egg |
| 3 | tb | Vegetable oil |
Stir together the flour, dry milk powder, and salt. Combine the yeast
honey , warm water, and bran in a large mixing bowl. Let the yeast mixture
stan 2 minutes. Add the egg, oil, and about half of the flour mixture.
Beat until smooth. Add the remaining flour mixture and stir to form a
sticky dough. Cover with a damp towel and let rise in a warm place until
doubled in bulk, about 1 hour. Stir down and pour into a lightly greased 9
by 5 inch loaf pan. Bake in a 375 degree oven for about 40 minutes. Cool
in the pan for 5 minutes. Remove and cool thoroughly on a wire rack. Food
value per 1/18 of loaf: 128 calories