Bran-Nut Bread

So I was nervous about doing a bran bread. It sounds far too healthy, far too… fibery, but Eric wanted one of everything in this book, so I thought I would try it.  Turns out to be quiet good, and I would recommend it.  He says it’s not very pretty, and it’s not, but don’t let that dissuade you!

Bran-Nut Bread [one loaf]

Bernard Clayton

INGREDIENTS

2 cups whole-wheat flour

3 teaspoons baking powder

1 teaspoon salt

2 cups bran flakes

1 1/3 cups milk

1 egg, room temperature

2 tablespoons shortening, melted

2 tablespoons molasses

1 cup chopped walnuts

BAKING PAN: 1 medium (8 1/2"-x-4 1/2") loaf pan, greased or Teflon, lined with buttered wax paper to cover sides and bottom

Preheat the oven to 375°.

In a medium bowl measure the flour and sprinkle in the baking powder and salt. Blend well with a wooden spoon or spatula. Add the bran. In another bowl combine the milk and egg. Stir this into the flour, and add the shortening, molasses, and nuts. Mix to blend, but don't beat.

Pour the batter into the baking pan and allow it to stand for 15 minutes before putting in the oven.

Place the batter in the hot oven and bake until the loaf tests done about 1 hour. It is baked when a wooden toothpick or metal skewer inserted m the center of the loaf comes out dry and clean.

Turn the loaf from the pan with care and place on a meta1 cooling rack.

It will be a crusty loaf unless it is brushed with butter and covered with a towel. Most like it crisp. Regardless, it is better if allowed to age overnight before slicing.