the top of the loaf from cracking. Bake in

the top of the loaf from cracking.

Bake in 325 degree F oven 1 to 1 1/2 hours or until pick inserted comes out clean.

Serves 18.

Note: There is no oil, margarine or egg in this recipe.

Mixture may be one-third bran or germ and two-thirds flour. Use a variety of grains for character and nutrition.

Nutrition Information: Each slice provides: 161 Kcal, 4 g protein, 2 g fat, 33 g carbohydrate, 0 cholesterol and 130 mg sodium.

Food Processor Wheat Bran Rolls

1 cup lukewarm water (90 degrees F), divided

1 package active dry yeast

1 tablespoon sugar

1 1/4 cups all-purpose or bread flour

1 1 /4 cups whole wheat flour

1/4 cup wheat bran

2 tablespoons dry milk powder

2 tablespoons margarine

1 teaspoon salt

1 egg, beaten

In measuring cup combine 1/4 cup water, yeast and sugar. Set aside for 5 minutes.

Lock processor bowl in position and insert steel or plastic blade. (Refer to food processor manual for recommended blade.) Measure allpurpose and whole wheat flour, bran, milk powder, margarine and salt into bowl; process 15 seconds. Add dissolved yeast and egg; process on HIGH 10 seconds, with processor on HIGH, slowly drizzle enough of the remaining water through the feed tube so dough forms a ball that cleans the side of the bowl.

Knead dough in processor, check manuals, dough may need to be divided in half if processor cannot handle dough all at once. Process dough 60 seconds for each half or the whole piece, if not divided.

. Turn dough into lightly greased bowl, cover, let rise until double. Punch down. Shape into 18 rolls. Place on greased baking sheet, cover with damp, clean towel and let rise until double.

Bake in preheated 375 degrees F oven 15 to 18 minutes until golden brown. Remove rolls from pan; cool on wire rack. Makes 18 rolls.

Nutrition Information: Each roll provides: 82 Kcal, 3 g protein, 14 g carbohydrate, 1 g dietary fiber, 2 g fat, 15 mg cholesterol, 140 mg sodium, 65 mg potassium.