Prickly Pear's Wholesome Bread

• 1/2 cup (125 ml) brown sugar, packed
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) diastatic malt powder(optional)*
• 1/4 tsp (1 ml) ascorbic acid powder (optional)*
• 2 tbsp (30 ml) granulated yeast
• 1/4 cup (60 ml) warm water
• 1 egg
• 1 cup (225 ml) warm milk
• 3 tbsp (45 ml) butter
• 1 cup (225 ml) cold milk
• 1/2 cup (125 ml) oat bran
• 1/2 cup (125 ml) rye flour
• 1-1/2 cups (350 ml) whole wheat flour
• 4 cups (950 ml) unbleached wheat white flour (more or less depending on that day's humidity)

1. Preheat oven to 350 degrees (175 C.).
2. Place yeast in warm water and let stand to proof.
3. In mixer bowl place brown sugar, salt, diastatic malt powder, and ascorbic acid powder.
4. Heat 1 cup (225 ml) milk and 3 tbsp (45 ml) butter together until hot.
5. (I use microwave.)
6. Add milk/butter mixture to dry ingredients in bowl; mix.
7. Then add 1 cup (225 ml) cold milk and the egg; mix.
8. Finally pour in the yeast/water mixture and, again, mix.
9. 1/2 cup (125 ml) oat bran, 1/2 cup (125 ml) rye flour, 1-1/2 cups (350 ml) whole wheat flour, and the 4 cups (950 ml) unbleached wheat white flour (more or less depending on the day's humidity level).
10. Knead (with machine 5 minutes OR by hand 10-15 minutes).
11. Place in oiled bowl, turn over to oil top and then cover with plastic wrap and let rise until doubled in bulk.
12. Punch down and form into two loaves and place in regular-sized loaf pans.
13. Cover and let rise until even with top of pans.
14. Place on center rack in the preheated 350 degree (175 C.) oven and bake for 35-40 minutes.
15. Immediately remove from pans and place on wire racks to cool.
16. After loaves have cooled place in plastic bags.

brown sugar, salt, malt, ascorbic acid, yeast, water, egg, milk, butter, cold milk, bran, flour, whole wheat flour, unbleached wheat white flour

Taken from online-cookbook.com/goto/cook/rpage/000B4C (may not work)