Whole Wheat Bran Bread

• 1-1/2 cups water, divided
• 3/4 cup milk
• 1 cup All-Bran
• 6 tablespoons butter, cubed
• 1/3 cup dark molasses
• 3 tablespoons sugar
• 4 teaspoons salt
• 2 packages (1/4 ounce each) active dry yeast
• 2 cups whole wheat flour
• 3-1/4 to 3-3/4 cups all-purpose flour

1. In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110u0b0-115u0b0; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400u0b0 for 25-30 minutes.

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

Taken from www.tasteofhome.com/recipes/whole-wheat-bran-bread/ (may not work)