Caraway Rye Bran Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Granulated sugar replacement||2 Teaspoon|
|Orange peel||1 Teaspoon, grated|
|Caraway seeds||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs) (At Room Temperature)|
|Bran flakes cereal||2 Cup (32 tbs) (Kellogg's)|
|Rye flour||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
In a large mixing bowl, dissolve yeast in warm water.
Stir in sugar replacement, salt, orange peel, caraway seeds and buttermilk.
Stir in cereal and rye flour.
Gradually mix in enough all-purpose flour to make a soft dough.
Cover and let rest 15 minutes.
On lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
Place in greased bowl, turning once to grease top.
Let rise in warm place until doubled.
Punch down the dough.
Shape into a smooth, round ball.
Sprinkle cornmeal lightly on a baking sheet or grease lightly.
Place dough on baking sheet.
Cut a large X across top of loaf with sharp knife.
Cover and let rise in warm place until doubled.
Brush loaf with milk.
Bake at 350°F (175°C) about 35 minutes or until golden brown and loaf sounds hollow when tapped.
Remove from baking sheet.
Cool on rack.