Whole Wheat Bran Bread

• 1 1/2 c. water, divided
• 3/4 c. milk
• 1 c. all-bran cereal
• 6 Tbsp. butter or margarine
• 1/3 c. dark molasses
• 3 Tbsp. sugar
• 4 tsp. salt
• 2 pkg. active dry yeast (1/4 oz. each)
• 2 c. whole wheat flour
• 3 1/4 to 3 3/4 c. all-purpose flour

1. In a saucepan, combine 1 cup water and milk.
2. Bring to a boil. Remove from heat and stir in cereal, butter, molasses, sugar and salt.
3. Cool to lukewarm.
4. Heat remaining water to 110u0b0 to 115u0b0 and pour into large mixing bowl.
5. Sprinkle with yeast and stir until dissolved.
6. Add cereal mixture and whole wheat flour.
7. Beat well. Add enough all-purpose flour to make a stiff dough.
8. Turn out onto a floured surface.
9. Knead until smooth and elastic, about 6 to 8 minutes.
10. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down.
11. Shape into two loaves and place in greased 8 x 4 x 2-inch loaf pans.
12. Cover and let rise until doubled, about 1 hour.
13. Bake at 400u0b0 for 25 to 30 minutes.
14. Yield: 2 loaves.
15. If cooking for two, wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.

water, milk, allbran cereal, butter, dark molasses, sugar, salt, active dry yeast, whole wheat flour, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882014 (may not work)