Raisin Bran Bread

• 3 -3 14 cups all-purpose flour
• 1 cup oat flour (grind oatmeal till fine in food processor)
• 12 cup wheat bran
• 14 cup wheat germ
• 12 cup firmly packed brown sugar
• 2 (1/4 ounce) envelopesfleischmann's fast rising yeast
• 1 teaspoon salt
• 1 cup water
• 12 cup milk
• 14 cup butter (or margarine)
• 34 cup raisins

1. In a large bowl, combine 1 1/3 cups flour, wheat bran, wheat germ, brown sugar, undissolved yeast, and salt.
2. Heat water, milk, and butter until very warm (120* to 130*F).
3. Gradually add to flour mixture.
4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Stir in raisins and enough remaining flour(use oat flour first) to make a soft dough.
6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
7. Cover; let rest 10 minutes.
8. Divide dough in half; roll each to 12 x 7-inch rectangle.
9. Beginning at short end, roll up tightly as for jelly roll.
10. Pinch seam and ends to seal.
11. Place, seam sides down, in 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans.
12. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
13. Bake at 375*F for 20 to 25 minutes or until done.
14. Remove from pans; cool on wire racks.
15. Enjoy!

flour, flour, bran, germ, brown sugar, yeast, salt, water, milk, butter, raisins

Taken from www.food.com/recipe/raisin-bran-bread-401410 (may not work)