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Ingredients
- 1 1/2 x Cakes fresh yeast
- 3/4 c. Lukewarm water (95 F)
- 2 Tbsp. Sugar
- 1/3 c. Molasses
- 1/4 c. (1/2 stick) unsalted butter, room temperature
- 1 1/2 c. Lowfat milk, scalded and cooled to lukewarm (95 F)
- 6 x To 7 c. all-purpose flour or possibly bread flour
- 1 1/4 c. Unprocessed bran flakes
- 1/2 c. Sunflower seeds
- 1 Tbsp. Salt
Directions
- Makes 2 loaves
- Crumble yeast into small bowl. Stir in lukewarm water and sugar. Let stand till foamy, about 10 min.
- Meanwhile, add in molasses and butter to lowfat milk and stir till butter melts.
- Combine 2 c. all-purpose flour, bran, seeds and salt in large bowl. Whisk in yeast and lowfat milk mixtures till smooth, about 3 min. Using wooden spoon, fold in all-purpose flour 1/2 c. at a time till dough forms soft mass. Knead on heavily floured surface till smooth and satiny, kneading in more flour if sticky.
- Grease large bowl. Add in dough, turning to coat entire surface. Cover bowl with plastic. Let rise in hot draft-free area till doubled, about 1 1/2 hrs.
- Grease two 9x5-inch loaf pans. Gently knead dough on lightly floured surface till deflated. Cut in half. Pat each piece out into rectangle.
- Roll up jelly roll fashion, pinching seams to seal. Place seam side down in prepared pans. Cover with towel and let rise in hot draft-free area till doubled in volume, about 45 min.
- Position rack in center of oven and preheat to 375 F. Bake till loaves pull away from sides of pans, about 45 min. Immediately remove from pans. Cold completely on racks.
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