Whole Wheat Bran Sandwich Bread

• 3/4 cup warm water
• 3 (1/4 ounce) packages yeast
• 1 cup warm milk
• 2 eggs, beaten
• 1/3 cup honey
• 1/3 cup butter, melted
• 2 tablespoons sugar
• 1 tablespoon salt
• 1/2 cup unprocessed natural bran
• 1/2 cup toasted wheat germ
• 2 tablespoons cracked wheat
• 2 cups stone ground whole wheat flour
• 2 -3 cups white flour
• 2 tablespoons wheat gluten (to lighten the texture a little)

1. Mix all non-flour ingredients except butter. Beat in the whole wheat flour. Cover and let rest for 15 minutes.
2. Add white flour until you have a workable dough. Place in a warm buttered bowl, turning the dough to coat all sides. Cover and let rise until doubled (about an hour).
3. Punch dough down and let it rest for 10 minutes. Brush your bread pan with melted butter. Put dough into pan and let rise about 45 minutes.
4. Bake at 375 for 3-45 minutes. (If you have a meat thermometer, bread is done when the inside is 180 degrees.).
5. To cut for sandwiches, let it sit until the next day; it's much easer to slice then!

warm water, yeast, warm milk, eggs, honey, butter, sugar, salt, unprocessed natural bran, toasted wheat germ, cracked wheat, stone ground, white flour, tablespoons wheat gluten

Taken from www.food.com/recipe/whole-wheat-bran-sandwich-bread-191603 (may not work)