Raisin Walnut Bran Bread
By Ethel Harder, Reedley, CA; Honorable Mention Yeast Breads, Baked with Raisins Big Fresno Fair 2010
This nutrient-rich bread is simply delightful.
- Serving Size: 1 slice
- 1 1/2 cups bran cereal*
- 1/2 cup wheat germ
- 1 1/2 cups boiling water
- 2 package active dry yeast
- 1/3 cup warm water
- 1 1/2 cups applesauce
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup brown sugar
- 6 cups all-purpose flour
- 6 tablespoons butter, melted
- 6 tablespoons brown sugar
- 2 1/4 cups California raisins
- Juice of 1 lemon
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups walnut pieces
Measure bran and wheat germ into large mixing bowl; pour boiling water over and allow to stand. Combine yeast and 1/3 cup warm water in small bowl and set aside.
When yeast is bubbly, add to softened bran along with applesauce, salt, oil and brown sugar; mix well. Stir flour in, a little at a time, until it forms soft dough that pulls away from sides of bowl. Turn onto lightly floured surface and knead until smooth and elastic. Place dough in lightly greased bowl, turning once. Cover and let rise in a warm place until double, about 1 hour.
Meanwhile, measure all ingredients for filling into small bowl and mix together well. Lightly grease three 9x5x2-1/2-inch loaf pans; set aside. Preheat oven to 400°F. Punch down dough and turn onto lightly floured surface. Divide into 3 equal pieces and flatten each piece by hand or with rolling pin into rectangle. Divide and spread 1/3 of filling on each piece and roll up to fit pan, sealing edges well. Arrange in prepared pans. Set aside in warm place until doubled.
Bake at 400°F for 15 minutes; reduce heat to 350°F and bake until done, about 30 minutes more.
Note: Kellogg’s™ All-Bran® Cereal recommended.
Nutrition Facts Per Serving
Calories 200 (26% from fat); Total Fat 6g (sat 1.5g, mono 2g, poly 2g, trans 0g ); Cholesterol 5mg; Protein 5g; Carbohydrate 33g; (Dietary Fiber 3g; Sugars 6g; ); Iron 2mg; Sodium 75mg; Calcium 24mg; Potassium 165mg
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