Instructions: Place bran in a baking pan, spreading evenly. Bake at 350 degrees for 10 minutes, stirring 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 1-1/2 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 10-1/2 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 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.

Yield: 15 dozen (serving size: 1
cracker).

NOTES : Store in airtight container.

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