Another good toasting bread that’s high in fiber and flavor. Once it’s completely cool I slice it up and freeze it. If you don’t like, or don’t have molasses, you can use corn syrup instead.
Sun Oven Bran and Yogurt Bread
1 1/3 cups water
scant 1 cup strained, plain yogurt
2 tablespoons vegetable oil
2 tablespoons molasses
3 1/4 cups unbleached white bread flour
2 1/4 cups whole-wheat bread flour
2/3 cup wheat bran
2 teaspoons salt
1 1/2 teaspoons rapid-rise active dry yeast
Pour the water, yogurt, oil, and molasses into the pan of a bread machine. Sprinkle both flours over the liquids, making sure that they are completely covered. Add the wheat bran. Add the salt in one corner of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. When the dough cycle has finished turn the dough out onto a lightly floured surface and gently punch down. Cut dough into two pieces and form two loaves. Place dough in two lightly oiled bread pans, cover with oiled plastic wrap and let rise in a warm spot for 30 to 45 minutes. Set Global Sun Oven out to preheat while the bread is rising. Bake loaves in the Sun Oven until lightly browned and sound hollow when tapped, 1 to 1 1 1/2 hours.
Makes 2 loaves.