Serves: 2
Total Calories: 2,156
In a large mixer bowl, combine 2 cups unbleached flour, bran flakes, yeast, brown sugar, salt and 1 teaspoon of optional fennel seed. In a heavy saucepan, heat 2 1/2 cups water, molasses, chocolate and oil, stirring until very warm, about 120° to 130° F. Add liquid mixture to flour mixture and blend at low speed until ingredients are moistened. Beat 3 minutes at medium speed or by hand. Beat in rye flour plus enough unbleached flour to make a stiff dough. Knead on a lightly-floured surface, adding 1/2 to 1 cup additional unbleached flour, until dough is smooth and elastic, about 10 minutes. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 90 minutes. Punch down dough let rest, covered, for 15 minutes. On a lightly-oiled surface knead lightly, divide dough in half and shape into two loaves. Place in two well-greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled, 60 to 90 minutes. Bake in a preheated 375° F oven for 35 minutes remove and brush tops with mixture of egg white and 1 tablespoon water. Sprinkle tops with remaining 1 teaspoon of optional fennel seed. Return to oven and bake for another 15 minutes or until crust is dark brown and loaves sound hollow when lightly tapped. Remove from pans cool on wire racks.
* Unprocessed bran flakes can be obtained in the health food section of supermarkets or in health food stores.
Note: If undersides of loaves are not sufficiently browned, turn out of pans and return loaves to oven for another 5 to 7 minutes.
This Bran-Rye Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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