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Categories:Viewed: 7 - Published at: 3 years ago
Ingredients
- 1 oz yeast, active dry (1 1/2 cakes of yeast)
- 3/4 cup water lukewarm, (95 degrees F)
- 2 tablespoons sugar
- 13 cup molasses
- 1/4 cup butter unsalted, room temperature, (1/2 stick)
- 1 1/2 cups milk scalded and cooled to lukewarm (95 degrees F)
- 6 cups flour, all-purpose
- 1 1/4 cups bran flakes cereal unprocessed
- 1/2 cup sunflower seeds
- 1 tablespoon salt
Method
- Crumble yeast into small bowl.
- Stir in lukewarm water and sugar.
- Let stand until foamy, about 10 minutes.
- Meanwhile, add molasses and butter to milk and stir until butter melts.
- Combine 2 cups all-purpose flour, bran, seeds and salt in large bowl.
- Whisk in yeast and milk mixtures until smooth, about 3 minutes.
- Using wooden spoon, mix in all-purpose flour 1/2 cup at a time until dough forms soft mass.
- Knead on heavily floured surface until smooth and satiny, kneading in more flour if sticky.
- Grease large bowl.
- Add dough, turning to coat entire surface.
- Cover bowl with plastic.
- Let rise in warm draft-free area until doubled, about 1 1/2 hours.
- Grease two 9x5-inch loaf pans.
- Gently knead dough on lightly floured surface until deflated.
- Cut in half.
- Pat each piece out into a rectangle.
- Roll up jelly roll fashion, pinching seams to seal.
- Place seam side down in prepared pans.
- Cover with towel and let rise in warm draft-free area until doubled in volume, about 45 minutes.
- Position rack in center of oven and preheat to 375F (190C).
- Bake until loaves pull away from sides of pans, about 45 minutes.
- Immediately remove from pans.
- Cool completely on racks.
