Ingredients for Raisin Bran Bread
- All Purpose Flour
- Oat Flour
- 1/2 cup wheat bran
- 1/4 cup wheat germ
- 1/2 cup packed brown sugar
- Fast Rising Yeast
- 1 teaspoon salt
- 1 cup warm water (105-115°F)
- 1/2 cup warm milk (105-115°F)
- 1/4 cup melted unsalted butter
- 1 cup raisins
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How to Make Raisin Bran Bread
- In a large bowl, combine 1 1/3 cups all-purpose flour, 1/2 cup wheat bran, 1/4 cup wheat germ, 1/2 cup packed brown sugar, 2 1/4 teaspoons undissolved active dry yeast, and 1 teaspoon salt.
- In a small saucepan, heat 1 cup warm water (105-115°F), 1/2 cup warm milk (105-115°F), and 1/4 cup melted unsalted butter until very warm (do not boil).
- Gradually add the warm liquid mixture to the dry ingredients, mixing with a wooden spoon until just combined.
- Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
- Stir in 1 cup raisins and enough remaining all-purpose flour (about 1/2 - 3/4 cup) to make a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap.
- Let the dough rest for 10 minutes.
- Divide the dough in half.
- On a lightly floured surface, roll each half into a 12 x 7-inch rectangle.
- Starting at the short end, tightly roll up each rectangle like a jelly roll.
- Pinch the seam and ends to seal.
- Place the loaves, seam-side down, in two greased 8 1/2 x 4 1/2-inch loaf pans.
- Cover the pans loosely with plastic wrap.
- Let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from pans and cool completely on a wire rack before slicing and serving.
- Enjoy your homemade Raisin Bran Bread!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
348g
Fat
85g
Carbs
101g
