Whole Wheat Bran Bread

  1. In a sauce pan combine 1 cup water and milk, bring to a boil.
  2. Stir in cereal, sugar, salt, margarine and molasses.
  3. Let cereal mixture cool until lukewarm.
  4. Measure 1/2 cup warm (105u0b0-115u0b0F) water into a large warm bowl.
  5. Sprinkle yeast into the warm water, stir until dissolved.
  6. Add the warm cereal mixture and whole wheat flour to the yeast; beat until smooth.
  7. Add enough white flour to make a stiff dough.
  8. Turn dough onto a lightly floured board, and knead until smooth and elastic, about 8 to 10 minutes (dough should be slightly sticky).
  9. Place dough in a greased bowl, turning the dough to grease the top.
  10. Cover bowl, and place in a warm draft free place to rise until doubled in bulk (about 1 hour).
  11. Punch dough down.
  12. Turn dough onto a lightly floured board and divide dough in half.
  13. Roll each half into a 12 x 8-inch rectangle.
  14. Starting with the 8-inch side, roll the dough up like you would for a jelly roll.
  15. Place each rolled loaf into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan.
  16. Cover pans and let rise in a warm draft free place until doubled (about 1 hour).
  17. Bake in a preheated 400u0b0F oven for about 30 minutes, or until done (loaves should sound hollow when lightly tapped).
  18. Remove from pans and cool on wire racks.

water, milk, cereal, sugar, salt, margarine, dark molasses, warm water, active dry yeast, whole wheat flour, flour

Taken from www.food.com/recipe/whole-wheat-bran-bread-98302 (may not work)

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