Caraway Rye Bran Bread

• 1 cup buttermilk (at room temperature)
• 1 package active dry yeast
• 14 cup water
• 1 cup sugar
• 34 teaspoon salt
• 1 teaspoon orange zest
• 1 teaspoon caraway seed
• 1 cup all-bran cereal
• 1 cup rye flour
• 1 12 cups all-purpose flour
• 1 tablespoon milk

1. Mix yeast in warm water in large bowl until thoroughly dissolved.
2. Add sugar, salt, orange peel, caraway seed, and buttermilk, mix well.
3. Mix in all bran cereal and rye flour.
4. Slowly stir in in all-purpose flour, save a small amount of flour to knead with.
5. Cover and let stand for 15 minutes.
6. Knead dough on lightly floured surface for about 5 minutes until dough is smooth and elastic.
7. Put dough in a greased bowl (turn once to grease top of dough).
8. Cover and let dough rise in warm place until double (approx 1 1/2 hours).
9. Punch dough, knead slightly and form a smooth round ball.
10. Place on greased baking sheet, flatten slightly and cut a large X on the top using a sharp knife.
11. Cover and raise until double (approx 45 minutes).
12. Brush bread with milk.
13. Bake at 350F for 35 minutes or until golden brown and bread sounds hollow when tapped.
14. Remove from baking sheet and cool bread on wire rack.

buttermilk, active dry yeast, water, sugar, salt, orange zest, caraway seed, allbran cereal, rye flour, flour, milk

Taken from www.food.com/recipe/caraway-rye-bran-bread-39089 (may not work)