Recipe - Nutty Brown Bread

1 cup Unprocessed wheat bran
1 tablespoon Brown sugar
1 pack Dry yeast
1 One half cup Warm water, 105 to 115
degrees
4 cup Allpurpose flour, divided
One fourth cup Vegetable oil
2 tablespoon Ground walnuts
One half teaspoon Salt
Vegetable cooking spray

Place bran in a baking pan, spreading evenly. Bake at 350 degrees for 10
minutes, stirring after 5 minutes; set aside.

Dissolve brown sugar and yeast in warm water in a large bowl; let stand 5
minutes. Add bran, 2 cups flour, oil, walnuts, and salt; stir well. Stir in
1One half cups flour to form a stiff dough.

Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at
a time, to prevent dough from sticking to hands.

Place the dough in a bowl coated with cooking spray, turning to coat top.
Cover; let rise in a warm place (85 degrees), free from drafts, until
doubled in bulk.

Punch dough down, and divide into 10 equal portions, shaping each into a
ball (cover the remaining dough while working to prevent it from drying
out).

Roll 1 ball into a 10One half x 9inch paperthin rectangle on a baking sheet
coated with cooking spray. Score the dough by making 5 lengthwise cuts and
2 crosswise cuts to form 18 crackers. Prick entire surface liberally with a
fork (do not allow to rise).

Bake at 350 degrees for 15 minutes or until browned and crisp. Remove from
pan; let cool completely on a wire rack. Separate into individual crackers.
Repeat procedure with remaining dough. Yield: 15 dozen (serving size: 1
cracker).

Per serving: 25 Calories; 1g Fat (23% calories from fat); 1g Protein; 4g
Carbohydrate; 0mg Cholesterol; 11mg Sodium

NOTES : Store in airtight container.

Recipe by: Cooking Light, Sept. 1995, page 156

Posted to MCRecipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.