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1
In a large mixing bowl, combine the water, sugar and yeast.
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2
Stir to dissolve the yeast, then add the bran.
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3
Blend well and set aside to soften.
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4
In a wide saucepan, combine the milk, butter and salt.
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5
Place over medium heat and stir until butter is melted.
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6
Remove from the heat and allow to cool.
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7
When milk is barely warm to the touch, stir in softened bran.
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8
Add the whole wheat flour, apples and raisins.
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9
Stir to combine.
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10
Blend in enough bread flour to form a stiff dough.
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11
Turn out onto a floured surface and knead, working in as much of the remaining flour as is necessary to create a cohesive dough.
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12
Continue kneading until dough is soft but no longer sticks to the work surface.
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13
Transfer to a greased bowl and cover with plastic wrap.Secure with an elastic band and set aside to rise until double in bulk.
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14
Generously grease a 9x5 inch loaf pan.
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15
Punch dough down, then turn out onto a floured surface.
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16
Shape it into a loaf and place in prepared pan.
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17
Cover loosely with plastic wrap and let rise.
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18
When double in bulk, bake in pre-heated 375* oven for 35 to 45 minutes, or until the loaf sounds hollow when you tap the top.
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19
Cool on a rack for 5 minutes, then turn out.
