Nutty bran crackers

15 dozen

Ingredients

Quantity Ingredient
1 cup Unprocessed wheat bran
1 tablespoon Brown sugar
1 pack Dry yeast
1½ cup Warm water (105 to 115 deg)
4 cups All-purpose flour; divided
¼ cup Vegetable oil
2 tablespoons Ground walnuts
½ teaspoon Salt
x Vegetable cooking spray

Directions

Place bran in a baking pan; spreading evenly. Bake at 350 degrees F.

for 10 minutes, sitrring 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 1-½ 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 10-½- 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 F. 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. Store in an airtight container. Yield: 15 dozen (serving size: 1 cracker).

CALORIES 14 (25% from fat); PROTEIN 0.4g; FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.2g); CARB 2.4g; FIBER 0.2g; CHOL 0mg; IRON 0.2mg; SODIUM 7mg; CALC 1mg.

Source: COOKING LIGHT magazine, 9/95.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-02-95

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