Sentences with phrase «use wheat bran»

I used oat bran in this recipe but you can also use wheat bran.

I used wheat bran, because it was not specified which kind in the recipe.

Not exact matches

Wet each loaf entirely using a pastry brush, dipped in water, then roll in wheatgerm or wheat bran to give an even coating.

I substituted organic rolled oats (ground to flour iin my coffee grinder) for the oat bran and used organic stone ground spelt flour in place of the whole wheat.

So if your wheat bran is denser and heavier, 3 ounces may be a whole lot less than 2 cups - so I would go ahead and use more.

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.

I wouldn't use a 2 full cups (total) though, because the wheat bran is so much lighter than those two.

I used 1 c. white flour, 1/2 cup wheat bran, a handful of oats just for kicks, and about 2/3 cup.

I tweaked it a little — whole wheat flour, oat bran, flax seed meal, light on sugar, added walnuts, used Jack Daniels because we didn't have bourbon... but oh my, they are delicious, and I especially love that they aren't sticky / gummy in that way that banana bread so often is.

In this flour, the bran and germ have been removed making it a white (not whole wheat) flour suitable for making gravies, or using in conjunction with whole wheat in bread recipes.

(It is 60 % extraction wheat flour that is the most common type used in production of breads in the U.S. where the bran and the germ of the grain have been removed and the flour has become lighter in color.)

Determination of total oxalate contents of a great variety of foods commonly available in Southern China using an oxalate oxidase prepared from wheat bran.

I had some pumpkin to use up, I bought some wheat bran I wanted to try out, and I had the urge to prepare something healthy, and I think I hit the jackpot with this... [Continue reading]

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

You could totally use whole wheat flour instead or throw some bran in if you're looking for the extra fibre.

I used instant coffee instead of instant espresso, forgot the fennel seeds, didn't grind the seeds (I know it was optional... but I wanted to, just didn't have a grinder), used dark rye instead of medium, and oat bran instead of wheat.

My grocery store only had dark rye flour and Bob's Red Mill wheat bran, so that's what I used.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

Because it is a whole wheat flour it all of the wheat berry is used - the germ, the bran, and the endosperm.

I added 5 - ish tablespoons of Vital Wheat gluten flour stuff to my flours, and used wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic Wheat gluten flour stuff to my flours, and used wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic soup.

To more closely approximate a true Irish loaf, I use stoneground flour and add extra wheat bran, both of which are available through Bob's Red Mill or Arrowhead Mills.

I would bake them a little less time next time and would use an All Fruit Preserves, which since these are pretty healthy with bran and whole wheat flour, I wish I would have done so, but didn't think about it until it was too late, so I used Smucker's Raspberry Preserves — great tasting, but the number two ingredient is high fructose corn syrup.

You can also add some nuts into the batter and I think using oat meal in place of some of the flour as well as wheat germ or oat bran would also work.

* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped dried mango (I used organic, unsweetened dried mango)

I used 1.5 cup flour, 1 cup whole wheat flour & 1/2 cup of wheat bran.

These bran muffins also differ from most in that we are using unprocessed wheat bran instead of a commercially made bran cereal.

2 1/4 cups old fashioned oats 3 cups almond milk, regular cow's milk is good as well 1/4 cup coconut milk, if you don't have any use regular milk 4 tbsp maple syrup 1 1/2 cup carrots, grated 3 tsp cinnamon, more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3 cup raisins 1/3 cup walnuts, chopped 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional

Pastry flour is ground using the entire wheat berry (germ and bran still intact) and does not impart a strong «wheaty» or «tannic» flavor (like whole wheat).

Can I use wheat germ instead of wheat bran?

I used buckwheat flour instead of whole wheat flour, and added a little ground up gluten free organic oats combined with hemp fiber / protein powder for the bran.

I used old fashioned oats for the oat / wheat bran since I didn't have either and it all worked out fine.

And part of the reason you see so many ingredients is that each slice is packed with 4 grams of fiber — thanks to the use of whole wheat flour, wheat bran, and pinhead oats (also called Irish oats or steelcut oats).

Some ways I've played with the recipe include using quick oats instead of wheat bran, adding a TBSP of olive oil, and using Bragg's liquid aminos instead of soy sauce.

Also used wheat germ instead of wheat bran.

I used wheat and oat bran, 2 % milk, olive oil, and subbed maple syrup for the honey.

can I use normal wheat flour to make a bran bread with the same quantity of other ingredients?

If you've never made bran muffins before then it's important that I note how crucial the first step is which is soaking the wheat bran in the milk of your choice (we always have almond milk in our fridge so that's what I used).

2 cups whole wheat pastry flour 3/4 cup unrefined sugar, you can use honey as well 4 tablespoons wheat germ 4 tablespoons wheat bran 3 teaspoons aluminum free baking soda 2 teaspoons ground cinnamon 3 cups rolled oats 1 1/2 cups dried cranberries 2 cups low - fat milk 1/2 cup olive oil 2 teaspoons vanilla extract 2 eggs 1 cup boiling water

2 1/4 cups old fashioned oats 2 1/2 cups almond milk, soy milk, cow's milk will also work 3/4 cups coconut milk, if you don't have any use milk of choice 1/4 cup honey 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 2 cups mixed organic berries, any of your choice will work 1 teaspoon vanilla extract 1/4 cup sliced almonds

I also use wheat germ and bran.

I always recommend sifting whole wheat flour when you use it for baking as it takes out some of the heavier bran and leaves the baking a lighter.

I would recommend using one of these or another fine flour like oat flour for kneading - the wheat bran in whole wheat flour can cut up the gluten strands and make it more difficult for a moist dough like this to rise properly.

When considering the protein source, for example, one must not only consider whether an animal - or plant - based protein will be used, but the specific organism from which it is derived (e.g., animal: chicken, beef, lamb, pork, etc.; fish: salmon, menhaden, etc.; plant: corn gluten meal, soybean meal, etc.), what part (s) of that organism will be included (e.g., plant: whole wheat vs. wheat germ vs. wheat bran; animal: entire animal vs. skeletal muscle vs. organ meats), and the form in which it will be added (animals: frozen, fresh, meal), all of which affect the diet in terms of cost, nutrient composition and stability, manufacturing requirements, and ingredient handling, transport, and storage.

Can wheat bran be used in place of bulgur?

Grenelle, Did you use the 2 c whole wheat pastry flour and 2 tbs wheat bran in place of both the spelt flour and enriched flour?

Some of Daniel Leader's recipes have you use 20 % bran flour and then add more whole wheat flour.

I used King Arthur white wheat flour and substituted.5 cup of the total flour with wheat bran.

Everything But the Kitchen Sink Muffins 2 - 3 c flour, depending on how wet the veggies are 1 cup oatmeal 3/4 cup oat bran 3/4 cup ground flax 3/4 cup wheat germ 1 cup brown sugar 2 t baking soda 1 t baking powder 3/4 t salt 1 T cinnamon (If using pumpkin puree, you can switch this to pumpkin pie spice and add a little ginger, clove, and / or nutmeg and allspice.)

I have these in the oven right now... I used slivered almonds in place of the wheat germ since I didn't have any and the oats I buy have wheat germ, bran and flaxseed in them.

The extraction process uses only hot, high pressure water and carbohydrate - active enzymes to harvest wheat bran's hemicelluloses and oligosaccharides.