Whole-WheatRaspberry Bars

• 1 1/4 cups whole-wheat flour
• 1 cup all-purpose flour, plus more for dusting
• 1/4 cup wheat bran
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup packed dark-brown sugar
• 1 teaspoon finely grated lemon zest
• 10 tablespoons unsalted butter, softened
• 1 large egg
• 1/4 cup smooth unsweetened applesauce
• 1 cup raspberry jam

1. Whisk together the flours, bran, salt, and baking soda in a medium bowl; set aside.
2. Put the brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined.
3. Beat in the butter until fluffy.
4. Beat in the egg until pale and smooth.
5. Reduce speed to low.
6. Mix in the flour mixture in 3 batches, alternating with the applesauce.
7. Divide the dough in half; wrap in plastic.
8. Chill until firm, about 2 hours.
9. Preheat the oven to 375F.
10. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2 x 11 1/2-inch rectangle, about 1/8 inch thick.
11. If the dough becomes too soft, refrigerate until firm.
12. Remove the top piece of parchment.
13. Trim the dough 1/2 inch on all sides.
14. Transfer the rectangle on the parchment to a baking sheet.
15. Cut the rectangle in half lengthwise.
16. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border.
17. Fold the dough over; pinch to seal.
18. Refrigerate until firm, about 20 minutes.
19. Repeat with the remaining chilled dough and jam.
20. Cut crosswise into 1 1/2-inch-wide bars, but do not separate them until after baking.
21. Bake until golden brown, about 20 minutes.
22. Let cool on the sheet on a wire rack.
23. The bars can be stored in an airtight container at room temperature for up to 3 days.

flour, flour, bran, salt, baking soda, sugar, lemon zest, unsalted butter, egg, unsweetened applesauce, raspberry jam

Taken from www.epicurious.com/recipes/food/views/whole-wheat-raspberry-bars-393215 (may not work)