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Black Bran Bread

  • Intermediate
  • 1 round loaf
  • 1 hr
Baking Success Or Baking Mess


1-3/4 cups stone ground rye flour
1-3/4 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1 cup wheat bran
4 teaspoons vital wheat gluten
1 tablespoon brown sugar
1 tablespoon caraway seed
1 teaspoon salt
1 teaspoon instant coffee granules
1-1/2 cups water
2 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons butter OR margarine
1 square (1 ounce) unsweetened chocolate
1 egg white
1 tablespoon water


Combine rye flour, 3/4 cup all-purpose flour, undissolved yeast, wheat bran, wheat gluten, brown sugar, caraway seed, salt and coffee in a large mixer bowl. Heat water, molasses, vinegar, butter and chocolate until very warm (120°F to 130°F). Beat for 2 minutes on medium speed. Mix in enough reserved flour to make a soft dough that begins to clean the side of the bowl.

Turn out onto floured surface and knead 5 minutes. Cover and let rest 10 minutes. Shape into smooth ball; transfer to a greased baking sheet. Loosely cover dough; let rise 40 minutes, or until almost double in size. Beat egg white and water; brush on surface of bread.

Preheat oven to 400°F. Bake for 35 to 40 minutes. Remove from baking sheet and cool on wire rack.

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