Side Pannel
Nutty Bran Crackers
Ingredients List
- 1 c Unprocessed wheat bran
- 1 tb Brown sugar
- 1 pk Dry yeast
- 1 1/2 c Warm water, 105 to 115
- -degrees
- 4 c All-purpose flour, divided
- 1/4 c Vegetable oil
- 2 tb Ground walnuts
- 1/2 ts Salt
- Vegetable cooking spray
Directions
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
1-1/2 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 10-1/2 x 9-inch paper-thin 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.
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
1-1/2 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 10-1/2 x 9-inch paper-thin 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.
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