ESSENTIAL: Grape-Nuts Bran Bread

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* Exported from MasterCook *

 

Grape-Nuts Bran Bread

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 406

Serving Size : 16 Preparation Time :0:00

Categories : Breads Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup Grape-Nuts cereal

1/3 cup wheat bran -- (not bran cereal)

1/3 cup packed dark brown sugar

1 1/3 cups boiling water

1 tablespoon dry active yeast -- (1 packet)

1 teaspoon granulated sugar

2/3 cup warm water -- (98 to 115F.)

2 cups whole wheat flour

1/2 teaspoon salt

2 cups unbleached all-purpose flour -- up to 3

Cornmeal -- for dusting

 

Makes 2 loaves: serves 16

 

TOTAL TIME: about 3 hours, including time for the dough to rise.

TIME TO PREPARE: 30 minutes

COOKING TIME: 40 minutes

EQUIPMENT: baking stone, baker's peel (optional)

REFRIGERATION/FREEZING: Freeze up to 6 months

 

There are certain commercial products I love to endorse, especially when

they're uniquely suited for a specific purpose. Grape-Nuts cereal, for

instance. Its malty flavor makes bread that's tastier than your average

whole wheat. Moreover, it's fortified with minerals and vitamins, which

make it more nourishing, too.

 

In a mixing bowl, combine the Grape-Nuts, wheat bran, and brown

sugar. Stir in the boiling water and set aside until cool.

 

In a large mixing bowl or a Mixmaster or food processor, combine the yeast,

granulated sugar, and warm water. Let the mixture stand until frothy,

about 5 minutes.

 

Give the Grape-Nuts mixture a good stir, then add it to the yeast

mixture. Stirring by hand or using the dough hook or dough blade in a

Mixmaster or food processor, blend in the whole wheat flour, salt, and as

much all-purpose flour as necessary to make a dough that's soft, but firm

enough to handle, starting with 2 cups and adding more as needed.

 

Lightly flour a flat work surface. Turn out the dough and knead until it's

smooth and springy, about 15 minutes if you've been working entirely by

hand, 7 minutes if you've started in a machine. Roll it into a ball.

 

Rinse out the bowl you used to mix the dough, and dry it well. Place the

dough inside, cover it with plastic wrap, and set aside to rise until

doubled, about 1 hour.

 

Punch down the dough, turn it out again, and knead until you've pressed out

all of the air, about 3 minutes.

 

Shape it into a ball. Cut the ball into 2 equal pieces. Shape each piece

into a tight ball.

 

Dust the center of 2 clean kitchen towels with 1/4 cup flour each, and rub

the flour into the towels. Place the towels, flour side up, inside 2 soup

bowls, about 8 inches in diameter. Place the round loaves upside down in

the bowls and cover loosely with plastic wrap. Set aside until doubled,

about 50 minutes.

 

Forty-five minutes before baking, place the baking stone on the center rack

in the oven and heat to 450F.

 

Sprinkle a baking sheet or baker's peel with cornmeal. Using a dish towel

to assist you, carefully turn the dough out of the bowls onto the baking

sheet or peel so their top sides are down. If the rounds deflate a bit,

try to pat them gently back into shape. Using a serrated knife, quickly

score the top of each loaf with 3 slashes or an X and put the loaves in the

oven either on the baking sheet or by sliding them off the peel onto the

baking stone.

 

Close the oven door for about 15 seconds. Open the oven and squirt inside

with water to make steam, using a water pistol or a spritzer bottle. If

you don't have either, simply splash water from a cup onto the oven

floor. (Make sure you don't splash water on the hot light- bulb.) Close

the door for 30 seconds, then repeat.

 

Bake until the loaves are dark brown and you get a hollow sound when you

tap on the bottom, about 40 minutes. Cool completely on a wire

rack. Slice and serve, or slice and freeze taking out individual pieces to

toast.

 

BREAD MACHINE OPTION: Place all of the ingredients in your breadmaker

according to the manufacturer's instructions. Once the dough has risen,

take it out of the machine, shape it as directed in the recipe, and

continue to follow the recipe from that point.

 

Per serving: calories 146, protein 4.6g, carbohydrate 32.3g, fat, 0.5g,

cholesterol 0mg, sodium 102 mg, 3% calories from fat. Good source of

vitamins B1, B2, B3, folacin, iron.

 

 

 

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