Whole-WheatRaspberry Bars

Directions

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