The flavor of this hearty, home-style multigrain bread is reminiscent of nice, “bran-y” bran muffins. It's great for toasting, making sandwiches or eating as is. Recipe by Nancy Baggett for EatingWell.
To make ahead: Wrap airtight and keep at room temperature for up to 3 days or freeze for up to 2 months.
Note: Milled from high-protein wheats, bread flour develops strong gluten, resulting in well-risen loaves. It helps give breads with a high percentage of whole grains better structure and a lighter texture. Find it near other flours in most supermarkets.
Tips: The easiest way to crush bran flakes is to put them in a small sealable plastic bag, close it tightly, then press down with a rolling pin or the palm of your hand.
To prepare “ice water” for this recipe, add a heaping cup of ice cubes to cold water and stir for about 30 seconds before measuring out the water.
You can turn your microwave into a warm, moist environment to help accelerate the second rise of the bread dough. Begin by microwaving 1/2 cup water in a 1-cup glass measure just to boiling. Set the water in one corner of the microwave, place the pan of dough on the other side of the turned-off microwave and close the door. The dough will double in size in 45 minutes to 11/2 hours.
164 calories; protein 4.1g; carbohydrates 29.7g; dietary fiber 2.7g; sugars 6.4g; fat 3.8g; saturated fat 0.5g; vitamin a iu 72.8IU; vitamin c 0.9mg; folate 59.9mcg; calcium 24.7mg; iron 2.3mg; magnesium 50.8mg; potassium 201.2mg; sodium 274.6mg; thiamin 0.3mg.