21 knead bran Recipes

  • No-Knead Bread
    all-purpose flour or 3 cups bread flour, more for dusting and
    4 More
    all-purpose flour or 3 cups bread flour, more for dusting, instant yeast, salt, water, cornmeal or wheat bran, as needed
    14 hour 1 min, 5 ingredients
  • No Knead Bread
    all-purpose bread flour, instant yeast, salt and
    1 More
    all-purpose bread flour, instant yeast, salt, cornmeal or wheat bran, as needed
    24 hour 30 min, 4 ingredients
  • No-knead Seed Loaf
    nutty wheat, oats, organic bran and
    10 More
    nutty wheat, oats, organic bran, crushed wheat , (optional), bicarbonate of soda, sugar, sunflower seeds, sesame seeds, poppy seeds, linseeds, plain yoghurt, milk, vegetable oil , or avocado
    2 hour , 13 ingredients
  • No-Knead Sourdough Bread
    whole wheat flour , 5 oz, white bread flour , 11 oz, salt and
    3 More
    whole wheat flour , 5 oz, white bread flour , 11 oz, salt, purified water, sourdough starter (proofed), wheat bran
    45 min, 6 ingredients
  • Easy No Knead Dutch Oven Crusty Bread
    active dry yeast, warm water and
    3 More
    active dry yeast, warm water, all-purpose flour, plus more for dusting, white , whole wheat, a combination of the two can be used also, salt, cornmeal or wheat bran, for dusting
    24 hour 50 min, 5 ingredients
  • Sullivan Street Bakery No Knead Bread
    flour (plus extra , wheat bran or cornmeal for dusting) and
    4 More
    flour (plus extra , wheat bran or cornmeal for dusting), water, yeast, salt, olive oil (for coating )
    14 hour 30 min, 5 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • No Knead Bran Bread No Knead Bran Bread
    whole wheat flour, dry milk powder, salt, active dry yeast and
    5 More
    whole wheat flour, dry milk powder, salt, active dry yeast, honey, warm water (110 degrees f/45 degrees cup), whole bran cereal, egg, vegetable oil
    1 hour , 9 ingredients
  • Easy No Knead Bran Refrigerator Rolls Easy No Knead Bran Refrigerator Rolls
    crisco (may use 2 sticks unsalted butter ), boiling water and
    7 More
    crisco (may use 2 sticks unsalted butter ), boiling water, sugar, all bran, salt, eggs, well-beaten, dry yeast, lukewarm water, unbleached white flour (never use over 7 cups, usually just 6 cups is sufficient, because dough will be soft)
    20 min, 9 ingredients
  • No-Knead Bread No-Knead Bread
    all-purpose flour or 3 cups bread flour, more for dusting and
    3 More
    all-purpose flour or 3 cups bread flour, more for dusting, instant yeast, salt, cornmeal or wheat bran, as needed
    21 hour , 4 ingredients
  • No Need To Knead Bread No Need To Knead Bread
    whole wheat flour, white flour, dry milk,(powdered milk ) and
    7 More
    whole wheat flour, white flour, dry milk,(powdered milk ), salt, dry yeast, harvested fresh raw honey, warm water, whole bran, egg, butter ,softend
    45 min, 10 ingredients
  • Chocolate No-Knead Bread Chocolate No-Knead Bread
    all-purpose flour, plus 1/4 cup more for dusting and
    10 More
    all-purpose flour, plus 1/4 cup more for dusting, whole wheat flour, whole wheat flour, unsweetened cocoa powder , preferably natural process (not dutch-processed), sugar (75 g), instant yeast or 1/3 tsp active dry yeast, salt, water , scant, cornmeal or wheat bran, as needed, milk, for brushing, turbinado sugar, for sprinkling
    1 hour 30 min, 11 ingredients
  • No Knead Dutch Oven Bread No Knead Dutch Oven Bread
    active dry yeast, warm water and
    3 More
    active dry yeast, warm water, all-purpose flour , plus more for dusting. you may use white, whole wheat or a combination of the two., salt, cornmeal or wheat bran for dusting
    5 ingredients
  • New York Times No-Knead Bread New York Times No-Knead Bread
    all-purpose flour or 3 cups bread flour, more for dusting and
    3 More
    all-purpose flour or 3 cups bread flour, more for dusting, instant yeast, salt, cornmeal or wheat bran, as needed
    1 hour 15 min, 4 ingredients
  • No-Knead Rosemary Parmesan Sun-Dried Tomato  Bread No-Knead Rosemary Parmesan Sun-Dried Tomato Bread
    flour, yeast, salt, water , plus, water, honey and
    5 More
    flour, yeast, salt, water , plus, water, honey, fresh rosemary, chopped, chopped sun-dried tomato, parmesan cheese, wheat bran or cornmeal, garlic granules (or garlic powder)
    18 hour 20 min, 11 ingredients
  • Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe
    all-purpose flour (not self-rising) and
    8 More
    all-purpose flour (not self-rising), white wheat flour (whole grain), salt, yeast (active or instant will work), raw pumpkin seeds, oat bran, honey, water , plus, water (approximately 85 f)
    1 hour 15 min, 9 ingredients
  • Multigrain Sunflower Bread Multigrain Sunflower Bread
    king arthur whole wheat flour, sugar or honey and
    12 More
    king arthur whole wheat flour, sugar or honey, active yeast , rapid rise or other, water at 70-90 degrees, liquid cup water mixed with some milk, 70 - 90 degrees, all purpose unbleached white flour (king arthur again, preferably), salt (or to taste), tb wheat gluten (arrowhead mills), tb wheat germ, tb multigrain cereal (bob s red mill makes a good 1, i make my own by grinding together flax seeds, sunflower seeds, millet, quinoa, barley, buckwheat groats, oat bran, etc), sunflower seeds, tb oat bran, tb flax, extra flour for kneading, up to 1/2 cup
    30 min, 14 ingredients
  • Flax and Fiber Loaf Flax and Fiber Loaf
    honey, dry active yeast (1 envelope), water , lukewarm and
    6 More
    honey, dry active yeast (1 envelope), water , lukewarm, canola oil or 1/4 cup flax seed oil, salt, whole wheat flour, ground flax seeds, natural bran, all-purpose flour , more if needed (you may need another 1/4 cup for kneading)
    26 min, 9 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top