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1999 Bake & Take Day Traditional Pan Bread Champion
Wheat Bran Bread

Adam Piland, Macksville, KS, was awarded the American White Wheat Producers Association award for the best entry using hard white wheat.

2 packages active dry yeast
2 1/4 cups whole wheat flour, divided
3/4 cup 2nd break wheat*
2 1/2-3 cups bread flour, divided**
1/4 cup granulated sugar
2 teaspoons salt
1/2 cup water
1 1/2 cups buttermilk
1/4 cup molasses
1/4 cup margarine

In a large bowl, blend yeast, 1 1/2 cups whole wheat flour, 2nd break wheat, 1 cup bread flour, sugar, and salt.

Heat water, buttermilk, molasses, and margarine until warm (120ºF). Use a thermometer to check the temperature. Add to the flour mixture a little at a time; beat 3 minutes.

Stir in remaining whole wheat flour and beat well, about 3-4 minutes. Gradually add enough of the remaining bread flour until a slightly sticky dough forms. The dough should leave the sides of the bowl and form a ball around the spoon or kneading hook.

Knead by hand or with dough hook 10-12 minutes. Place dough in a greased bowl, turn dough over so the top is greased. Cover, let rise in an 80ºF place until doubled.

Punch dough down and divide in half. Cover, let rest 10 minutes. Shape dough into two loaves and place in greased 8 1/2 x 4 1/2-inch pans. Cover, let rise until doubled.

Bake in preheated 400ºF oven 30-35 minutes or until done. Tent with foil last 10 minutes to prevent over-browning. Remove from pan; cool on wire rack.

Makes 2 loaves.

Nutritional Analysis: One 1-oz. serving provides 59 calories, 2 g protein, 11 g carbohydrates, 2 g fat, .5 mg cholesterol, 1 g dietary fiber, 21 mg calcium, 94 mg potassium and 143 mg sodium.

* Adam used second break purchased from the Stafford County Flour Mill at Hudson, Kansas. This is the product after the 2nd break roll. This product contains bran and some of the endosperm (white flour). If 2nd break is not available substitute 1/4 cup unprocessed wheat bran (millers bran) plus 1/2 cup bread flour to replace the 3/4 cup 2nd break.

** Examples of high-protein flours are Hudson Cream Short Patent, Gold Medal Better For Bread Flour and Wall-Rogalsky (W-R) Bread Flour.