8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Place bran in a baking pan, spreading evenly
1: Bake at 350 degrees for 10 minutes, stirring after 5 minutes; set aside
2: Dissolve brown sugar and yeast in warm water in a large bowl; let stand 5 minutes
3: Add bran, 2 cups flour, oil, walnuts, and salt; stir well
4: Stir in 1-1/2 cups flour to form a stiff dough
5: Turn dough out onto a lightly floured surface
6: 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
7: Place the dough in a bowl coated with cooking spray, turning to coat top
8: Cover; let rise in a warm place (85 degrees), free from drafts, until doubled in bulk
9: 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)
10: Roll 1 ball into a 10-1/2 x 9-inch paper-thin rectangle on a baking sheet coated with cooking spray
11: Score the dough by making 5 lengthwise cuts and 2 crosswise cuts to form 18 crackers
12: Prick entire surface liberally with a fork (do not allow to rise)
13: Bake at 350 degrees for 15 minutes or until browned and crisp
14: Remove from pan; let cool completely on a wire rack
15: Separate into individual crackers
16: Repeat procedure with remaining dough
17: Yield: 15 dozen (serving size: 1 cracker)
18: Per serving: 25 Calories; 1g Fat (23% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium NOTES : Store in airtight container
19: Recipe by: Cooking Light, Sept
20: 1995, page 156 Posted to MC-Recipe Digest V1 #419 by igor@digex
21: net on Jan 28, 1997
22: