Cape Cod Bay Brown Bread

• 2 packages (1/4 ounce each ) active dry yeast
• 3 tablespoons molasses
• 2 teaspoons agave nectar or honey
• 2-2/3 cups warm water (110u0b0 to 115u0b0)
• 1/2 cup dried cranberries
• 2 tablespoons wheat bran
• 1 teaspoon salt
• 6 to 7 cups whole wheat flour
• 1 tablespoon 2% milk
• 1 tablespoon old-fashioned oats

1. In a small bowl, dissolve yeast, molasses and agave nectar in 2/3 cup warm water. In a large bowl, combine cranberries, wheat bran, salt, yeast mixture, 4 cups flour and remaining water; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 400u0b0.
4. Brush tops with milk. Sprinkle with oats. Bake until golden brown, 30-40 minutes. Remove from pans to wire racks; cool completely.

active dry yeast, molasses, honey, warm water, cranberries, bran, salt, whole wheat flour, milk, oldfashioned oats

Taken from www.tasteofhome.com/recipes/cape-cod-bay-brown-bread/ (may not work)