Whole-Wheat Bars with Raspberry Jam
from Martha Stewart Living
1 1/4 C whole wheat flour
1 C flour
1/4 C wheat bran
1/4 tsp salt
1/4 tsp baking soda
2/3 C brown sugar
1 tsp finely grated lemon zest
10 Tb butter, softened
1/4 C applesauce, smooth & unsweetened
1 C raspberry jam
Whisk together first group and set aside.
Beat second group in Kitchen Aide.
Add in egg.
Reduce speed to low and add flour mixture in 3 batches, alternating with applesauce. Divide dough in half, warp in plastic and refrigerate until firm, about 2 hours.
Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9.5 x 11.5 rectangle, about 1/8" thick. Trim dough and transfer rectangle to a baking sheet.
Cut rectangle in half lengthwise. Spread 1/4C jam down half of each length, leaving 1/2" border. Fold dough over and pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining dough and jam.
Preheat oven to 375.
Cut crosswise into 1 1/2" wide bars, but do not separate until after baking. Bake until golden, about 20 minutes. Let cool.